Taco Spaghetti (One Pot)
A quick, one-pot taco-spiced spaghetti that combines ground beef, tomatoes, and cheese for a satisfying family dinner.
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 3 cloves garlic
- 10 ounces Rotel tomatoes
- 15 ounces tomato sauce
- 1 ounce taco seasoning
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 12 ounces spaghetti noodles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- fresh cilantro chopped, for garnish
Instructions
- Heat a Dutch oven or large pot over medium-high heat and brown the ground beef with the chopped onion until the beef is fully browned and the onion is softened, about 5–7 minutes. Drain excess fat if desired.
- Add the garlic and cook, stirring, for about 1 minute until fragrant.
- Stir in the Rotel tomatoes, tomato sauce, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil.
- Add the spaghetti noodles, reduce heat to medium so the mixture simmers, and cook uncovered, stirring frequently and scraping the bottom of the pot, until the noodles are tender, about 15–18 minutes.
- With about 5 minutes remaining, stir in the shredded cheddar and Monterey Jack cheeses until melted and evenly combined.
- Remove from heat, garnish with chopped cilantro if desired, and serve immediately.
Equipment
- Dutch oven or large pot
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Can opener
Notes
- Cool leftovers before refrigerating.
- Store in an airtight container up to 3–4 days.
- Reheat in the microwave or on the stovetop until warmed through.