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Taco Spaghetti (ONE POT!)

A speedy one-pot dinner that combines taco flavors with spaghetti for a cheesy, family-friendly meal.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced (about 1 cup)
  • 1 medium red bell pepper finely diced (about 1 cup)
  • 1 tablespoon garlic minced
  • 1 pound lean ground beef 93/7
  • 2 tablespoons tomato paste
  • 1 ounce taco seasoning 1-ounce packet
  • 1 teaspoon beef bouillon powder
  • 14.5 ounce canned diced tomatoes or crushed tomatoes
  • 10 ounces mild red enchilada sauce
  • 3 cups chicken broth plus more if needed
  • 12 ounces spaghetti break in half; not entire package
  • Salt and pepper to taste (example: 1/4 tsp salt and 3/4 tsp pepper)
  • 1 cup extra-sharp Cheddar cheese freshly shredded; add gradually to avoid clumping

Instructions

  • Heat 2 tablespoons olive oil in a large pot over high heat.
  • Add the diced onion and red pepper and cook 3–5 minutes until the onion is translucent, then push the vegetables to the sides of the pot.
  • Add the ground beef to the center of the pot and sear about 1 minute per side, then break it up with a wooden spoon and cook until mostly browned with a bit of pink remaining.
  • Stir in the minced garlic, tomato paste, taco seasoning, and beef bouillon powder. Season with salt and pepper and cook until the beef is fully browned.
  • Add the canned diced tomatoes, enchilada sauce, and chicken broth and bring the mixture to a full boil.
  • Break the spaghetti in half and submerge it in the boiling liquid. Cook 10–12 minutes, stirring often and scraping the bottom to prevent sticking; about 8–10 minutes in, reduce heat to medium if the liquid is evaporating too quickly.
  • When the pasta is al dente, remove the pot from heat. Toss with tongs for about a minute to let the sauce thicken and finish cooking the pasta.
  • Allow to cool slightly, then gradually add the shredded cheddar 1/4 cup at a time, tossing until fully incorporated to avoid clumping.
  • Serve immediately.

Equipment

  • Large Pot
  • Wooden Spoon or Tongs

Notes

  • Taco seasoning: 1 tbsp chili powder, 1 tsp each paprika, cumin, garlic powder, onion powder, and 1/2 tsp oregano.
  • If sauce soaks up and pasta is still firm, lower heat and add extra broth.
  • If sauce is not absorbing, increase the heat slightly.