One Pot Taco Spaghetti

This One Pot Taco Spaghetti is a quick and delicious meal that combines the flavors of a taco with the comfort of spaghetti. It’s all made in one pot, making cleanup a breeze!

Ingredients:

• 1 clove garlic, minced
• 1/4 cup finely diced onions
• 1 lb lean ground beef
• 1 (1-oz) packet taco seasoning
• 1 (14-oz) can diced tomatoes (with liquid)
• 2 cups water
• 8 oz uncooked spaghetti
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped parsley

Directions:

1. Brown the Beef:

In a very large skillet, add the minced garlic, diced onions, and ground beef. Cook over medium heat until the ground beef is browned, breaking it up into crumbles as it cooks. Drain any excess fat from the skillet.

2. Add Seasoning and Ingredients:

Sprinkle the taco seasoning over the browned beef. Add the entire contents of the canned tomatoes (including the liquid), water, and uncooked spaghetti to the skillet.

3. Cook the Spaghetti:

Bring the mixture to a boil. Push the spaghetti down so that it is fully submerged in the liquid. Reduce the heat to a simmer, cover the skillet, and cook for about 15 minutes. Stir occasionally to ensure the spaghetti is evenly cooked and remains submerged.

4. Reduce the Liquid:

Once the spaghetti is cooked, remove the lid and continue to cook for an additional minute to allow any remaining liquid to reduce.

5. Add Cheese:

Turn off the heat. Sprinkle the shredded cheddar cheese over the top of the spaghetti. Cover the skillet with the lid to allow the cheese to melt, which should take about 2-5 minutes.

6. Garnish and Serve:

Garnish with chopped parsley and serve hot. Enjoy the comforting flavors of this easy and delicious taco-inspired spaghetti!

Serving:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Variations:

• Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes to the beef while browning for a spicier version.
• Vegetarian Option: Replace the ground beef with a meat substitute or add black beans and corn for a vegetarian twist.
• Creamy Addition: Stir in 1/4 cup of sour cream or cream cheese before adding the cheddar cheese for a creamier texture.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
• Freezing: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs:

Q: Can I use a different type of pasta?
A: Yes, you can substitute the spaghetti with any pasta you prefer. Just adjust the cooking time accordingly.

Q: Can I add more vegetables?
A: Absolutely! You can add bell peppers, corn, or even black beans to the skillet for added flavor and nutrition.

Q: Can I make this dish gluten-free?
A: Yes, simply use gluten-free pasta and taco seasoning to make this recipe gluten-free.

Conclusion:

This One Pot Taco Spaghetti is a family-friendly meal that’s packed with flavor and easy to make. With minimal prep and just one pot to clean, it’s a perfect weeknight dinner that everyone will love!