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homemade Taco Spaghetti (ONE POT!) photo

Taco Spaghetti (ONE POT!)

A speedy one-pot dinner that combines taco flavors with spaghetti for an easy, cheesy weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Wooden Spoon or Spatula
  • Tongs
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced (about 1 cup)
  • 1 medium red bell pepper finely diced (about 1 cup)
  • 1 tablespoon garlic minced
  • 1 pound lean ground beef 93/7
  • 2 tablespoons tomato paste
  • 1 ounce taco seasoning packet (about 1-ounce)
  • 1 teaspoon beef bouillon powder
  • 14.5 ounces canned diced tomatoes or crushed tomatoes
  • 10 ounces mild red enchilada sauce
  • 3 cups chicken broth plus more if needed
  • 12 ounces spaghetti break in half before adding; not the whole package
  • salt and pepper to taste (suggested 1/4 tsp salt and 3/4 tsp pepper)
  • 1 cup extra-sharp Cheddar cheese freshly shredded, add gradually

Instructions
 

  • Heat 2 tablespoons olive oil in a large pot over high heat until shimmering.
  • Add the diced onion and red pepper and cook 3–5 minutes, stirring occasionally, until the onion is translucent; push the vegetables to the edges of the pot.
  • Add the ground beef to the center of the pot and sear about 1 minute per side; then break it apart with a wooden spoon and cook until mostly browned with only a little pink remaining.
  • Stir in the minced garlic, tomato paste, taco seasoning, and beef bouillon powder; season with salt and pepper (suggested 1/4 teaspoon salt and 3/4 teaspoon pepper) and cook until the beef is fully browned.
  • Pour in the canned tomatoes, enchilada sauce, and chicken broth and bring the mixture to a full boil.
  • Break the spaghetti in half and submerge it in the boiling liquid. Reduce heat as needed to maintain a gentle boil and cook 10–12 minutes, stirring often and scraping the bottom to prevent sticking.
  • About 8–10 minutes into cooking, reduce the heat to medium to avoid excessive evaporation so the pasta can finish cooking in the sauce.
  • When the spaghetti is al dente, remove the pot from heat; the sauce should be saucy but not dry. Use tongs to toss the pasta for about a minute so the sauce thickens and the pasta becomes perfectly tender.
  • Allow the mixture to cool slightly, then gradually stir in the shredded cheddar 1/4 cup at a time, tossing until fully incorporated and smooth.
  • Serve immediately.

Notes

  • For the taco seasoning: use 1 tbsp chili powder, 1 tsp each paprika, cumin, garlic powder, and onion powder, and 1/2 tsp oregano if making your own.
  • If the sauce soaks up and pasta is still firm, lower the heat and add extra broth as needed.
  • If the sauce isn't absorbing, increase the heat slightly to help the pasta cook.