One-Pot Taco Spaghetti

• 1 pound spaghetti
• 1 pound ground beef
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1 (1.25 ounce) packet taco seasoning
• 1 cup frozen corn
• 1 (4 ounce) can diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup water
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish

Steps

1. 1 Brown the ground beef in a large pot, breaking it into crumbles.
2. 2 Add tomato sauce, diced tomatoes, taco seasoning, corn, green chilies, cumin, chili powder, garlic powder, onion powder, and water. Stir to combine.
3. 3 Add uncooked spaghetti to the pot, pressing it down into the sauce.
4. 4 Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until pasta is tender.
5. 5 Remove from heat and let sit covered for 5 minutes.
6. 6 Stir to combine and serve topped with shredded cheddar cheese and fresh cilantro.

Equipment

• Large pot with lid

Variations

• Add black beans for extra protein.
• Substitute ground turkey or chicken for beef.

Substitutions

• Use fresh tomatoes in place of canned.
• If you don't have taco seasoning, use a mix of chili powder, cumin, paprika, and a pinch of oregano.

Pairings

• Cornbread muffins
• Mexican rice

Nutrition

Tips

• For extra spice, add a diced jalapeño with the ground beef.
• If the sauce seems too thick, add a splash of water or broth before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop with added water as needed.

Serving Suggestions

• Serve with a side of avocado slices or a dollop of sour cream.

FAQ