One-Pot Delicious Taco Spaghetti
The ultimate comfort food that combines the robust flavors of taco seasoning with the hearty texture of spaghetti, all cooked together in one pot.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 12 ounces Spaghetti Opt for whole wheat or gluten-free if desired.
- 1 pound Ground Turkey or Chicken Adds protein while keeping it lean.
- 2 tablespoons Taco Seasoning Use store-bought or homemade mix.
- 1 cup Diced Bell Peppers Mix of red, green, and yellow for color.
- 1 medium Onion, finely chopped Sauté until translucent.
- 3 cloves Garlic, minced Fresh garlic is ideal.
- 14.5 ounces Crushed Tomatoes Serves as the sauce base.
- 4 cups Chicken Broth Low-sodium recommended.
- 1 cup Shredded Cheese Cheddar or Mexican blend, optional.
- 1 handful Fresh Cilantro, chopped For garnish, optional.
Instructions
- Begin by heating a large pot or Dutch oven over medium heat. Add the ground turkey or chicken, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- Once the meat is cooked, add the chopped onion and diced bell peppers to the pot. Sauté for an additional 3-4 minutes.
- Stir in the minced garlic and taco seasoning. Cook for another minute.
- Pour in the crushed tomatoes and chicken broth, stirring to combine.
- Bring the mixture to a gentle boil, then add the spaghetti to the pot.
- Reduce the heat to low, cover the pot, and let it simmer for about 12-15 minutes.
- After the spaghetti has absorbed most of the liquid and is al dente, remove the pot from heat.
- Stir in the shredded cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Consider adding toppings like avocado or sour cream for extra creaminess.