One-Pot Taco Spaghetti

If you’re a fan of both tacos and spaghetti, get ready for your new favorite weeknight dinner! This One-Pot Taco Spaghetti brings together all the zesty, comforting flavors of traditional tacos with the ease and heartiness of a pasta dish, all cooked in a single pot. Say goodbye to piles of dirty dishes and hello to this deliciously cheesy meal that’s perfect for the whole family.

Why You’ll Love This Recipe

There are so many reasons to adore this One-Pot Taco Spaghetti! First off, it’s incredibly easy to make, with minimal prep and clean-up. The combination of taco spices with tender spaghetti and gooey cheese creates an explosion of flavors that everyone will love. Plus, cooking everything in one pot means you can relax and enjoy your meal without the hassle of a big clean-up afterward.

Kitchen Equipment You’ll Need

• Large stockpot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Cheese grater (if grating cheese from a block)

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef*
• 1 (1.25-ounce) package taco seasoning
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 tablespoon tomato paste
• 8 ounces spaghetti
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 Roma tomato, diced
• 2 tablespoons chopped fresh cilantro leaves

Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it up as it cooks. Stir in the taco seasoning and drain any excess fat.
2. Mix in the Ro*Tel®, tomato paste, spaghetti, and 3 cups of water. Bring the mixture to a boil; then cover, reduce the heat, and let it simmer until the pasta is cooked through, approximately 13-16 minutes.
3. Remove the pot from heat and sprinkle the cheeses on top. Cover again until the cheese melts, about 2 minutes.
4. Serve immediately, garnished with diced tomato and cilantro, if desired.

Tips for Success

• Ensure the ground beef is thoroughly crumbled during cooking for even distribution.
• Do not drain the tomatoes; the liquid is necessary for cooking the spaghetti properly.
• For extra flavor, consider using a mix of sharp cheddar and mozzarella.

Additional Tips or Variations

Feel free to customize your One-Pot Taco Spaghetti by adding beans or corn for extra texture and flavor. If you prefer a spicier dish, use a hotter version of taco seasoning or add some chopped jalapeños.

Nutritional Highlights (Per Serving)

• Calories: Approximately 450
• Protein: 27g
• Carbohydrates: 42g
• Fat: 20g
• Fiber: 3g

Frequently Asked Questions (FAQ)

Can I use whole wheat spaghetti? Absolutely! Whole wheat spaghetti is a great option for added fiber.

Can I make this dish vegetarian? Yes, simply swap out the ground beef for a plant-based protein like lentils or a meat substitute.

How can I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Conclusion

We hope you enjoy making and eating this One-Pot Taco Spaghetti as much as we do! It’s a delightful twist on two classic dishes that’s sure to become a staple in your home. Give it a try and let us know how it turns out. We’d love to hear your thoughts and any creative variations you come up with!