One Pot Taco Spaghetti
Ground beef, tomatoes, taco seasoning, and spaghetti simmer together in one pot, then finish with cream cheese and cheddar for a creamy, cheesy taco pasta dinner.
Equipment
- Dutch oven
- Skillet
Ingredients
Main Ingredients
- 1 lb ground beef 85/15 or 80/20 both work; drain excess fat after browning.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning Or use a batch of homemade taco seasoning for one pound of beef.
- 1 can (15 oz) diced tomatoes Use the juices too.
- 2 cup beef broth Keep a splash extra on hand in case the pot gets dry.
- 8 oz dry spaghetti Break in half so it fits under the liquid.
- 4 oz cream cheese Cubed and softened.
- 1 cup shredded cheddar or Mexican blend cheese
- to taste salt and black pepper
- 1 tbsp chopped cilantro or sliced green onions For garnish.
Instructions
Cooking
- Heat a large, deep skillet or Dutch oven over medium high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains, 5 to 7 minutes (160 degrees F internal temperature). Spoon off all but about 1 tablespoon of fat. Add the diced onion and cook until soft, about 3 minutes. Stir in the garlic and taco seasoning and cook for 30 seconds, until fragrant.
- Pour in the diced tomatoes with their juices and the beef broth, scraping up any browned bits. Bring to a boil.
- Add the broken spaghetti and press it down so the noodles are mostly submerged.
- Reduce the heat to medium low, cover, and simmer for 12 to 15 minutes, stirring every few minutes, until the spaghetti is tender. If the liquid cooks off before the pasta is done, add a splash of broth or water.
- Remove the pot from the heat. Stir in the cream cheese until melted and creamy, then fold in the shredded cheese.
- Season with salt and pepper, let it rest for 3 to 5 minutes so the sauce thickens, then serve hot topped with cilantro or green onions.
Notes
Serve with sour cream, diced tomatoes, jalapenos, avocado, or crushed tortilla chips. Refrigerate leftovers within 2 hours for up to 3 days and reheat with a splash of broth. Nutrition information is an estimate.