Simple One-Pot Taco Spaghetti

A vibrant and satisfying dish that combines the flavors of taco night with comforting spaghetti, perfect for busy weeknights.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

12 ounces Spaghetti High-quality spaghetti that cooks to al dente perfection.
1 pound Ground Chicken or Turkey Provides lean protein and absorbs taco seasoning well.
2 tablespoons Taco Seasoning Adds zest and depth to the dish.
1 medium Onion Chopped finely for sweetness and texture.
1 cup Bell Peppers Diced, preferably a mix of colors for freshness.
2-3 cloves Garlic Minced for robust flavor.
4 cups Low-Sodium Chicken Broth Infuses flavor into the pasta.
15 ounces Tomato Sauce Adds moisture and acidity to balance the spices.
1 cup Shredded Cheddar Cheese For topping, adds creaminess.
1 handful Fresh Cilantro Chopped for garnish, adds brightness.
to taste Salt and Pepper To enhance flavors.

1. Heat a large pot or Dutch oven over medium heat and add a drizzle of oil.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add minced garlic and cook for 1-2 minutes.
4. Add ground chicken or turkey, breaking it up, and cook until browned (5-7 minutes).
5. Sprinkle in taco seasoning and stir well for about a minute.
6. Add diced bell peppers and cook for another 2-3 minutes.
7. Pour in chicken broth and tomato sauce, stirring to combine.
8. Bring to a boil, then add spaghetti, ensuring it's submerged.
9. Reduce heat to low, cover, and simmer for 10-12 minutes.
10. Check sauce consistency and add water or broth if too thick.
11. Stir in shredded cheddar cheese until melted.
12. Sprinkle chopped cilantro on top before serving.
13. Serve warm in bowls or on plates.

Customize with toppings like sour cream or jalapeños for added flavor.

Keyword Easy