One-Pot Taco Spaghetti Recipe

Take on two different flavors and turn them into one meal using one pot. Catherine’s Plates taco spaghetti recipe is an easy, dinner meal that can feed a family or have leftovers for the week. I love tacos and spaghetti so it’s unique to see the two mesh into one. I’ve been wanting spaghetti for a while now, and the recipe sparked my interest even more. It’s not your ordinary spaghetti, which I like a lot. This would be a good recipe to make for those that make simple spaghetti with only meat and sauce. Some of my friends hate onions and mushrooms so I would love to make this taco spaghetti to change up taco or pasta night.

Ingredients:

• 2 lbs Ground Beef
• 1 tbsp cooking oil
• 1 medium yellow onion, diced
• 6 tbsp taco seasoning or 2 packets
• 1 (14 oz) can corn
• 1 (10 oz) can Rotel tomatoes with green chilis
• 6 cups Chicken Broth
• 12 oz uncooked spaghetti
• salt and pepper
• 1 cup Cheddar Cheese Shredded
• 1 cup Monterey jack cheese
• 2 tbsp fresh parsley or cilantro chopped for garnish

Directions:

First, in a large pot, add cooking oil over medium-high heat. Add the onions and cook until lightly brown. Then, cook the ground beef until it’s brown too. Mix in the taco seasoning, Rotel tomatoes, and chicken broth.

Next, break the uncooked spaghetti noodles in half and add to the pot. Stir everything together and bring to a boil over high heat. Make sure the pasta is covered with liquid, and close the pot with a lid to cook until the noodles are tender. Continue to watch Catherine’s Plates tutorial on YouTube for further instructions and details.

Overall, sometimes making spaghetti sucks because you have to boil water and use another pot. However, I’m glad I came across this recipe because I can make everything all in one pot without having to wash extra pans or dishes.