One-Pot Cheesy Taco Spaghetti

why make this recipe

One-Pot Cheesy Taco Spaghetti is a simple and delicious meal that combines the flavors of tacos and spaghetti. It’s a perfect choice for busy weeknights or when you want to enjoy a warm, hearty dish without a lot of fuss. You only need one pot, which means less cleanup and more time to enjoy your meal. Plus, this recipe is packed with protein and can easily feed a family. The cheesy goodness makes it irresistible for both kids and adults!

how to make One-Pot Cheesy Taco Spaghetti

Ingredients:

• 1 pound ground beef
• 1 small onion, diced
• 1 packet taco seasoning
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 2 cups beef broth
• 1 cup water
• 8 ounces spaghetti noodles
• 1 cup shredded cheddar cheese
• Optional toppings: sliced green onions, sour cream, diced avocado

Directions:

1. In a large pot or Dutch oven, brown the ground beef over medium heat.
2. Once the beef is cooked through, add the diced onion and cook until softened.
3. Stir in the taco seasoning until well combined.
4. Add the diced tomatoes, black beans, beef broth, water, and spaghetti noodles to the pot.
5. Bring the mixture to a boil, then reduce heat to a simmer.
6. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until the spaghetti is cooked and the liquid is absorbed.
7. Remove the pot from heat and stir in the shredded cheddar cheese until melted and combined.
8. Serve the cheesy taco spaghetti hot, topped with sliced green onions, sour cream, and diced avocado if desired. Enjoy!

how to serve One-Pot Cheesy Taco Spaghetti

Serve One-Pot Cheesy Taco Spaghetti right after cooking while it’s still hot. You can place it into bowls and top with sliced green onions, a dollop of sour cream, and diced avocado to add extra flavor and freshness. This dish can be enjoyed on its own, or you can pair it with a simple salad or some tortilla chips for a complete meal.

how to store One-Pot Cheesy Taco Spaghetti

To store leftovers, let the spaghetti cool to room temperature. Place it in an airtight container and keep it in the refrigerator. It can last for about 3-4 days. If you want to store it for a longer time, you can freeze it. Just make sure it’s in a freezer-safe container and it can last for up to 3 months. Reheat in the microwave or on the stovetop until heated through.

tips to make One-Pot Cheesy Taco Spaghetti

• For a spicier version, add some chopped jalapeños or use spicy taco seasoning.
• You can substitute ground beef with ground turkey or a plant-based option if you prefer.
• Make sure to stir occasionally while cooking to prevent the spaghetti from sticking to the pot.
• Experiment with different cheeses, such as pepper jack or Monterey jack, for varied flavors.

variation

You can customize this dish by adding vegetables like bell peppers, corn, or zucchini. Just sauté them with the onions before adding the other ingredients. Alternatively, you can also mix in some cooked chicken or pork for a different protein option.

FAQs

1. Can I use a different type of pasta?
Yes, you can use other types of pasta, but cooking times may vary. Shorter pasta like penne or elbows may work best.

2. Is this recipe gluten-free?
To make this dish gluten-free, use gluten-free spaghetti and check that your taco seasoning and broth are gluten-free as well.

3. Can I make this dish vegetarian?
Absolutely! You can replace the ground beef with chopped mushrooms, lentils, or a meat substitute and keep the other ingredients the same for a delicious vegetarian meal.

One-Pot Cheesy Taco Spaghetti

A simple and delicious one-pot meal that combines the flavors of tacos and spaghetti, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Mexican

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef You can substitute with ground turkey or a plant-based option.
• 1 small onion, diced Adds flavor and sweetness.
• 1 packet taco seasoning For spice and flavor.
• 1 can diced tomatoes Canned tomatoes add moisture and flavor.
• 1 can black beans, drained and rinsed Packed with protein.
• 2 cups beef broth Or use vegetable broth for a vegetarian option.
• 1 cup water To adjust consistency.
• 8 ounces spaghetti noodles Other pasta types can be substituted.
• 1 cup shredded cheddar cheese For creaminess; other cheese types can be used.

Optional Toppings

• to taste sliced green onions For garnish.
• to taste sour cream For creaminess and flavor.
• to taste diced avocado For added freshness.

Method

 

Preparation

1. In a large pot or Dutch oven, brown the ground beef over medium heat.
2. Once the beef is cooked through, add the diced onion and cook until softened.
3. Stir in the taco seasoning until well combined.

Cooking

1. Add the diced tomatoes, black beans, beef broth, water, and spaghetti noodles to the pot.
2. Bring the mixture to a boil, then reduce heat to a simmer.
3. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until the spaghetti is cooked and the liquid is absorbed.
4. Remove the pot from heat and stir in the shredded cheddar cheese until melted and combined.

Serving

1. Serve One-Pot Cheesy Taco Spaghetti hot, topped with sliced green onions, sour cream, and diced avocado if desired.

Notes

To store leftovers, cool to room temperature and place in an airtight container. Can last 3-4 days in the fridge; freeze for up to 3 months.