One Pot Taco Spaghetti

Ingredients

• 1 clove garlic (Minced)
• 0.25 cup onion (Finely chopped)
• 1 lb ground beef
• 1 packet taco seasoning
• 1 can diced tomatoes (Undrained)
• 2 cup water
• 8 oz spaghetti (Uncooked)
• 1 cup cheddar cheese (Shredded)
• 2 tbsp fresh parsley (Chopped, for garnish)

Steps

1. 1

   Heat a large skillet over medium heat. Add the minced garlic, chopped onion, and ground beef. Cook while breaking the beef into small chunks with a spoon or spatula, until the beef is browned and the onion is softened, about 5–7 minutes. Drain any excess fat from the skillet.

2. 2

   Add the taco seasoning, diced tomatoes, and water to the skillet. Stir thoroughly to combine the seasonings and liquid with the beef mixture.

3. 3

   Add the uncooked spaghetti and arrange it so it is covered by the liquid as much as possible. Bring the mixture to a boil.

4. 4

   Once boiling, reduce the heat to low and cover the skillet. Simmer for 12–15 minutes, stirring occasionally to prevent the pasta from sticking, until the spaghetti is tender.

5. 5

   Remove the lid and continue cooking for a few minutes, stirring as needed, until any remaining excess liquid has evaporated and the sauce lightly coats the pasta.

6. 6

   Turn off the heat. Sprinkle the shredded cheddar evenly over the spaghetti, then cover the skillet again for 1–2 minutes, until the cheese is melted.

7. 7

   Remove the lid, garnish with the chopped fresh parsley, and serve immediately.

Notes

Optional toppings include sour cream, sliced jalapeños, salsa, or red pepper flakes. Ground turkey or chicken may replace the beef; black beans, bell peppers, or corn can be added. Leftovers keep refrigerated for up to 3 days; reheat with a little water or broth. The finished dish can be frozen for up to 2 months.

Nutrition per serving

• main dish
• one-pot
• skillet
• quick
• weeknight dinner
• Mexican-inspired
• beef
• pasta