Spaghetti and Tacos: Two Flavors in One Pot
image credit: Catherine's Plates on Youtube
You know those days when you have a strong desire for two specific foods? I’m hungry for spaghetti right now, but I also want tacos. Is it possible to eat both? I was fortunate enough to stumble across Catherine’s Plate on YouTube and discover her taco spaghetti one pot meal! Imagine combining two flavors into a single pot! It’s quick and simple to make; simply get your ingredients ready before you start cooking.
Ingredients:
- 1 tablespoon cooking oil
- 1 medium diced yellow onion
- 6 tablespoons taco seasoning (or 2 packets)
- 1 can (14 oz) corn
- 1 can (10 oz) rotel tomatoes with green chilis
- 6 quarts chicken broth
- 12 oz. raw spaghetti
- seasoned with salt and pepper
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 TBS of fresh parsley or cilantro chopped for garnish.
Directions:
Let’s get cooking once you’ve gathered your materials and equipment.
Heat 1 tablespoon of cooking oil in a big saucepan or a Dutch oven over medium high heat. Cook until the onion is softened and gently browned, but not overdone. You don’t want it to have a bitter aftertaste. Season with salt and pepper, but not too much so as not to overshadow the flavor. The goal of salt and pepper is to bring out the onion flavor a little more. After that, add your ground beef and brown it all over. When the meat is done, use a spatula to press it to the side of the pan. To absorb excess fat, use a paper towel and place it on the other side like a sponge. You won’t have to wash an extra dish as a result of this.
Now it’s time to add the taco spice. Season with taco seasoning. Combine the corn, rotel tomatoes, and chicken broth in a mixing bowl. But don’t forget to take a bite! One of the most important aspects of cooking is tasting! Uncooked spaghetti should be broken in half and added to the saucepan. Bring to a boil over high heat, stirring constantly.
Cover the pot with a lid and reduce the heat to low, making sure the pasta is completely submerged. Cook for about 12-13 minutes. Stir the pot every few minutes to ensure the spaghetti does not stick to the bottom and does not burn.
Turn off the fire and sprinkle the cheese on top of the pasta once it’s cooked and soft. Allow the cheese to melt by covering the pot with a lid. Garnish your plate with parsley or cilantro as a finishing touch.
The dish isn’t difficult to prepare. If you ever have one of those cravings for two flavors in one dish, just grab some spaghetti and taco sauce from your pantry and voila!
