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One Pot Taco Spaghetti

One Pot Taco Spaghetti Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp taco seasoning
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 1 (8 oz) can tomato sauce
  • 2 cups beef broth
  • 8 oz uncooked spaghetti, broken in half
  • 4 oz cream cheese, softened and cut into small cubes
  • 1 cup shredded cheddar cheese
  • Salt and freshly ground black pepper
  • Optional toppings: chopped cilantro, sliced jalapeños, sour cream

Method
 

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and diced onion, season with salt, and cook, breaking up the meat, until browned, 6 to 8 minutes. Spoon off excess fat if needed.
  2. Stir in the garlic and taco seasoning and cook for 30 seconds until fragrant. Pour in the diced tomatoes with their juices, tomato sauce, and beef broth, scraping up any browned bits. Bring to a boil.
  3. Add the broken spaghetti, stir to mostly submerge, then reduce heat to keep a steady simmer. Cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, 12 to 15 minutes.
  4. Turn off the heat, scatter the cream cheese over the pasta, and let soften for a minute. Stir until melted and creamy, then add the cheddar and stir until smooth. Season with salt and pepper to taste.
  5. Spoon into bowls and top with cilantro, jalapeños, sour cream, or your favorite taco fixings. Serve immediately.

Notes

If the pasta absorbs the liquid before it’s fully tender, add a splash of hot water and cover the pot for a minute. The cream cheese gives the sauce a creamy texture without making it heavy. Leftovers keep well in the fridge for up to 4 days.