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One-Pot Cheesy Taco Spaghetti

A simple and delicious one-pot meal that combines the flavors of tacos and spaghetti, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.