If you’re looking for a quick and satisfying meal that brings the cozy comfort of pasta and the bold flavors of tacos together, look no further! This Taco Spaghetti (ONE POT!) is not only simple to prepare but also incredibly delicious. Imagine a hearty dish with lean ground beef, vibrant veggies, and a delightful blend of spices—all cooked in one pot for easy cleanup. The best part? It’s ready in under 30 minutes, making it a perfect weeknight dinner option for busy families or anyone craving a flavor-packed meal.
What Sets This Recipe Apart
This Taco Spaghetti stands out for several reasons. First, it’s a one-pot wonder, which means less hassle and less mess. Second, it’s a unique fusion of two beloved dishes: tacos and spaghetti. The combination of taco seasoning, enchilada sauce, and diced tomatoes creates a rich and zesty sauce that perfectly coats the spaghetti. Finally, the addition of freshly shredded extra-sharp cheddar cheese on top brings everything together in a gooey, melty way that you won’t be able to resist. It’s a dish that’s sure to please both kids and adults alike!
Your Shopping Guide
Before you dive into cooking, here’s what you’ll need to gather from your pantry or local grocery store:
- 2 tablespoons olive oil – for sautéing the vegetables and beef.
- 1 medium yellow onion, finely diced (1 cup) – adds sweetness and depth.
- 1 medium red pepper, finely diced (1 cup) – for color and flavor.
- 1 tablespoon minced garlic – because garlic makes everything better!
- 1 pound lean ground beef (93/7) – providing protein and heartiness.
- 2 tablespoons tomato paste – for a rich tomato flavor.
- 1 (1-ounce) packet taco seasoning – for that essential taco flavor.
- 1 teaspoon beef bouillon powder – enhances the savory taste.
- 1 (14.5-ounce) can diced tomatoes or crushed tomatoes – the base of your sauce.
- 10 ounces mild red enchilada sauce – adds a delightful twist.
- 3 cups chicken broth – to cook the pasta and enrich the flavor.
- 12 ounces spaghetti – not the whole package, see note below.
- Salt and pepper to taste – essential for seasoning.
- 1 cup freshly shredded extra-sharp cheddar cheese – for topping.
Tools of the Trade
Before you start cooking, make sure you have the right tools handy:
- Large pot or Dutch oven – perfect for cooking everything in one go.
- Wooden spoon – for stirring and mixing.
- Measuring cups and spoons – to ensure you get the right quantities.
- Knife and cutting board – for chopping your vegetables.
The Method for Taco Spaghetti (ONE POT!)
Step 1: Sauté the Vegetables
In your large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red pepper, cooking until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Step 2: Brown the Ground Beef
Add the ground beef to the pot, breaking it up with your spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Step 3: Add the Flavorings
Stir in the tomato paste, taco seasoning, and beef bouillon powder, mixing well to combine all the flavors. Cook for about 2 minutes to toast the spices.
Step 4: Incorporate the Tomatoes and Sauces
Add the diced tomatoes and red enchilada sauce to the pot. Stir to combine and bring to a gentle simmer.
Step 5: Add the Broth and Spaghetti
Pour in the chicken broth, followed by the spaghetti. Make sure the pasta is submerged in the liquid. Increase the heat to bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, stirring occasionally, until the spaghetti is al dente and the sauce has thickened.
Step 6: Cheese It Up!
Once the spaghetti is cooked, remove the pot from the heat. Stir in half of the shredded cheddar cheese until melted. Top with the remaining cheese and cover for a few minutes until the cheese is bubbly and melted.
Step 7: Serve and Enjoy!
Spoon the Taco Spaghetti into bowls, and enjoy your hearty, cheesy one-pot meal! Optional toppings could include sour cream, chopped green onions, or avocado for an extra layer of flavor.
Ingredient Swaps & Substitutions
If you need to make some adjustments based on your preferences or dietary needs, consider these swaps:
- Ground Beef: Use ground turkey or chicken for a leaner option.
- Enchilada Sauce: Swap for salsa if you prefer a fresher taste.
- Spaghetti: Gluten-free pasta can be used to accommodate gluten sensitivities.
- Cheese: Substitute with a dairy-free cheese for a plant-based version.
Cook’s Notes
- For a spicier kick, consider using hot taco seasoning or adding sliced jalapeños.
- Feel free to toss in any leftover vegetables you have in your fridge for added nutrition.
- Adjust the amount of chicken broth based on how saucy you like your spaghetti.
Cooling, Storing & Rewarming
This Taco Spaghetti (ONE POT!) is best enjoyed fresh, but it also makes for great leftovers. Allow any leftover spaghetti to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When you’re ready to reheat, simply warm it in a saucepan over low heat, adding a splash of chicken broth if necessary to loosen the sauce. You can also microwave it in a covered dish, stirring occasionally until heated through.
Handy Q&A
Can I make Taco Spaghetti vegetarian?
Absolutely! You can substitute the ground beef with a plant-based meat alternative or use canned black beans for protein.
What can I serve with Taco Spaghetti?
This dish pairs wonderfully with a simple side salad, garlic bread, or even some homemade Taco Skillet Dinner for a complete meal.
How can I make this dish spicier?
For a spicy version, add diced jalapeños or use spicy taco seasoning. You can also top it with hot sauce before serving.
Can I freeze Taco Spaghetti?
Yes! You can freeze it after cooking. Just be sure to let it cool completely before transferring to a freezer-safe container. It’s best consumed within 2-3 months.
See You at the Table
This Taco Spaghetti (ONE POT!) is a delightful dish that combines the best of both worlds—pasta and tacos. It’s hearty, flavorful, and a breeze to make, making it an ideal choice for your next family dinner. With minimal cleanup and maximum taste, it’s sure to become a weekly staple in your household. So gather your ingredients, fire up your stove, and get ready to enjoy a meal that’s as fun to eat as it is to make!
Taco Spaghetti (ONE POT!)
Ingredients
Equipment
Method
- In your large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red pepper, cooking until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the ground beef to the pot, breaking it up with your spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the tomato paste, taco seasoning, and beef bouillon powder, mixing well to combine all the flavors. Cook for about 2 minutes to toast the spices.
- Add the diced tomatoes and red enchilada sauce to the pot. Stir to combine and bring to a gentle simmer.
- Pour in the chicken broth, followed by the spaghetti. Make sure the pasta is submerged in the liquid. Increase the heat to bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, stirring occasionally, until the spaghetti is al dente and the sauce has thickened.
- Once the spaghetti is cooked, remove the pot from the heat. Stir in half of the shredded cheddar cheese until melted. Top with the remaining cheese and cover for a few minutes until the cheese is bubbly and melted.
- Spoon the Taco Spaghetti into bowls, and enjoy your hearty, cheesy one-pot meal! Optional toppings could include sour cream, chopped green onions, or avocado for an extra layer of flavor.
Notes
- For a spicier kick, consider using hot taco seasoning or adding sliced jalapeños.
- Feel free to toss in any leftover vegetables you have in your fridge for added nutrition.
- Adjust the amount of chicken broth based on how saucy you like your spaghetti.
