One Pot Taco Spaghetti

In today’s fast-paced world, finding a meal that is both quick to prepare and delicious can be a challenge, especially on busy weeknights. Enter One Pot Taco Spaghetti—a culinary delight that merges the beloved flavors of tacos with the comforting familiarity of spaghetti. This dish not only satisfies hunger but also brings a unique twist to traditional pasta meals, making it a go-to option for families and individuals alike.

Looking for a quick and delicious dinner option? Try this One Pot Taco Spaghetti! Combining the flavors of tacos with comforting spaghetti, it’s a family favorite that's easy to make in just one pot. With savory meat, diced tomatoes, black beans, and melted cheese all cooked together, this dish is bursting with flavor. Plus, cleanup is a breeze! Customize it to your taste preferences and enjoy a satisfying meal any night of the week. #OnePotMeals #TacoSpaghetti #EasyDinner

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Ingredients

1 lb ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 packet taco seasoning

1 can (14 oz) diced tomatoes with green chilies

4 cups chicken or vegetable broth

12 oz spaghetti

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro (for garnish)

Salt and pepper, to taste

Optional toppings: sour cream, sliced jalapeños, avocado, lime wedges

Instructions

In a large pot or Dutch oven, brown the ground beef or turkey over medium heat, breaking it apart with a spoon until fully browned. Drain any excess fat.

Add the diced onion and minced garlic to the pot, sautéing until the onion is soft and translucent, about 3-4 minutes.

Sprinkle in the taco seasoning, stirring well to coat the meat and onion mixture.

Pour in the diced tomatoes (with juices) and the chicken or vegetable broth. Bring the mixture to a gentle boil.

Add the spaghetti to the boiling mixture, pushing it down into the liquid. Cook for about 8-10 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking.

Once the spaghetti is cooked, stir in the black beans and corn. Continue to cook for an additional 2-3 minutes, until everything is heated through.

Remove the pot from heat and sprinkle the shredded cheddar cheese on top. Cover the pot for a few minutes to allow the cheese to melt.

Serve the Taco Spaghetti hot, garnished with fresh cilantro and your choice of optional toppings like sour cream, jalapeños, avocado, and lime wedges.

Prep Time: 10 min | Total Time: 30 min | Servings: 4-6