It's time for you to change up Taco Tuesday, and try this dynamite One Pot Taco Spaghetti Recipe instead. It's life-changing!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Entree
Cuisine: Mexican
Keyword: cheese, easy, pasta, tomatoes
Servings: 8
Ingredients
16ouncesSpaghetti Noodles {1 pound}
1poundGround Beef
1cupfinely diced White Onion
2tablespoonsCooking Oil {I like to use avocado oil}
3cupsChicken Broth
14.5ouncecan Diced Tomatoes
6ouncecan Tomato Paste {3/4 cup}
4ouncecan Diced Green Chiles
2packets Taco Seasoning {two 1 ounce packets}
1teaspoonCumin
1teaspoonGarlic Salt
2cupsshredded Mexican Cheese
*optional 1/4 cup fresh chopped Cilantro for garnish
Instructions
Preheat 5 - 6 quart dutch oven at Med/High heat.
Once it has heated up, add Cooking Oil, Ground Beef, and White Onion.
Cook Beef and Onion mixture until Beef is browned, about 5-6 minutes, then drain any excess juices.
Add Chicken Broth, Diced Tomatoes, Tomato Paste, Green Chiles, Taco Seasoning, Cumin, and Garlic Salt to the dutch oven, then stir well.
Cover dutch oven and allow mixture to cook until it comes to a soft boil {approx. 7 minutes}
Next, break Spaghetti Noodles in half, add to dutch oven, and stir well.
Cover dutch oven, reduce heat to Medium, and allow Taco Spaghetti to simmer for 12 - 18 more minutes {stirring often} until pasta is tender and cooked to your preferences.
Serve on plates or in bowls topped with shredded Mexican Cheese and fresh chopped Cilantro.