There’s nothing better than a one pot meal for busy weeknight dinners. All you need to make this easy One-Pot Taco Spaghetti is a large skillet. The meat sauce comes together really quickly but tastes slow-cooked. This cheesy, meaty, pasta dish will bring you joy!
Ingredients for One-Pot Taco Spaghetti
Easy and quick to make, with only a few components:
- Lean ground beef
- Onion
- Garlic
- Taco seasoning
- Diced tomatoes
- Dry parsley flakes
- Taco seasoning
- Water
- Spaghetti
- Cheddar cheese
- Parsley
How to Make One-Pot Taco Spaghetti
1. Brown the ground beef with the onions and garlic in a large skillet over medium-high heat until fully cooked and the meat is no longer pink.
2. Mix in the taco seasoning, black pepper, and parsley flakes.
3. Pour in the diced tomatoes with juice, water, and dry spaghetti. Make sure the spaghetti is submerged in the sauce.
4. Bring to a simmer, place the lid on, and cook for 15 minutes or until the spaghetti is al dente.
5. Remove the lid and sprinkle in the freshly shredded cheddar cheese. Remove from heat and stir until the cheese melts completely.
6. Serve with freshly chopped parsley on top.
Can I Freeze Taco Spaghetti?
Yes, and you should consider dividing it into portions and freezing them separately so you can thaw the amount you need. Let the dish cool down completely and place in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave until heated through. You may need to add a splash of water before reheating to thin out the sauce a bit.
How Long Does Taco Spaghetti Last in the Fridge?
You can keep Taco Spaghetti in the fridge for up to 3 days when stored in an airtight container. Remember to let it come to room temperature before refrigerating!
What To Serve With Taco Spaghetti?
I serve this taco spaghetti with a fresh salad like Easy Cucumber Feta Salad, Waldorf Salad, Caesar salad dressing, Cucumber Tomato Onion Salad, Amish Broccoli Salad, or Tossed salad..
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ONE POT TACO SPAGHETTI
There’s nothing better than a one pot meal for busy weeknight dinners. All you need to make this easy One-Pot Taco Spaghetti is a large skillet.
Ingredients
- 1 lb lean ground beef
- ⅓ cup onion, finely chopped
- 2 garlic cloves, minced
- 1 oz packet taco seasoning
- 1 tbsp dry parsley flakes
- Ground black pepper to taste
- 14 oz can diced tomatoes with juice
- 2 cups water
- 8 oz dry spaghetti
- 1 cup cheddar cheese, freshly shredded
- Freshly chopped parsley for garnish
Instructions
- Brown the ground beef with the onions and garlic in a large skillet over medium-high heat until fully cooked and the meat is no longer pink.
- Mix in the taco seasoning, black pepper, and parsley flakes.
- Pour in the diced tomatoes with juice, water, and dry spaghetti. Make sure the spaghetti is submerged in the sauce.
- Bring to a simmer, place the lid on, and cook for 15 minutes or until the spaghetti is al dente.
- Remove the lid and sprinkle in the freshly shredded cheddar cheese. Remove from heat and stir until the cheese melts completely.
- Serve with freshly chopped parsley on top.
Notes
1. In case you want to store this recipe in the freezer, it needs to be compact.
2. Feel free to substitute the cheddar with any cheese you prefer.
3. You’re allowed to replace the parsley with minced cilantro.
4. Season with salt to your liking.
5. This taco spaghetti can be kept in your fridge for no longer than 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 578Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 131mgCarbohydrates: 62gFiber: 5gSugar: 13gProtein: 48g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.