One Pot Taco Spaghetti combines pasta and taco flavors. Spaghetti simmers directly in a seasoned tomato-chili beef sauce, then gets finished with melted Colby Jack cheese and fresh cilantro.
In a large skillet over medium high heat, brown the beef until no longer pink and then drain any excess fat.
1 pound ground beef
Season beef with tomato paste, taco seasoning, garlic powder, and onion powder. Stir well over medium heat for an additional 3-4 minutes to cook down the tomato paste.
Pour in beef broth, tomatoes, and green chilis. Stir and bring to a boil.
2 ½ cups beef broth, 1 can fire roasted diced tomatoes, 1 can green chilis
Break spaghetti noodles in half and add to the skillet. Make sure the liquid is covering the noodles (add another 1/2 cup broth if it isn't covering the noodles). Reduce to a simmer. Let cook, covered, for 11-13 minutes or until pasta is al dente. Make sure to stir occasionally to avoid the noodles clumping.
8 ounces spaghetti noodles
Sprinkle on shredded cheese and cover with a lid. Cook for an additional 2-3 minutes on low until the cheese has melted. Garnish with freshly snipped cilantro when serving.
1 cup shredded Colby jack cheese, Minced cilantro
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave-safe dish in the microwave.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the spaghetti. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **