One Pot Taco Spaghetti
This One Pot Taco Spaghetti is a quick and hearty meal that combines the flavors of tacos with the comfort of pasta. It’s easy to prepare and perfect for busy weeknights, making it a family favorite.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup diced onions
- 8 ounces shredded Cheddar cheese (divided; or use Mexican cheese blend)
- 1/2 cup chopped fresh cilantro
- 3 cups water or chicken broth
- 1 ounce taco seasoning
- 10 ounces undrained RoTel tomatoes
- 1 can (10.75 ounces) cream of chicken soup, undiluted
- 1 1/2 pounds lean ground beef
- 8 ounces spaghetti (thin spaghetti works best)
Instructions
- In a large skillet or stockpot, cook 1 1/2 pounds of ground beef and 1 cup diced onions over medium heat until the beef is browned and the onions are translucent. Drain any excess fat.
- Add 3 cups of water (or chicken broth), 10 ounces of undrained RoTel tomatoes, 8 ounces of uncooked spaghetti, and 1 ounce of taco seasoning to the skillet. Bring to a boil, then cover and reduce heat to simmer. Cook for 10 minutes, or until the pasta is tender.
- Stir in 10.75 ounces of cream of chicken soup and about two-thirds of the 8 ounces of shredded Cheddar cheese. Heat gently until the cheese melts and the sauce becomes creamy.
- Sprinkle the remaining shredded Cheddar cheese over the spaghetti. Cover the pot and let it sit until the cheese is melted. Garnish with 1/2 cup of chopped fresh cilantro before serving.
Nutrition
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg