Taco Spaghetti One Pot Meal


Taco Spaghetti One Pot Meal

Author Catherine's Plates


  • 2 lbs Ground Beef
  • 1 TBS cooking oil
  • 1 medium yellow onion, diced
  • 6 TBS taco seasoning or 2 packets
  • 1 (14 oz) can corn
  • 1 (10 oz) can rotel tomatoes with green chilis
  • 6 cups Chicken Broth
  • 12 oz uncooked spaghetti
  • Salt & Pepper
  • 1 cup Cheddar Cheese Shredded
  • 1 cup monterey jack cheese
  • 2 TBS fresh parsley or cilantro chopped for garnish


  • In a large pot or Dutch oven heat 1 TBS cooking oil over medium high heat. Add onion and cook until softened and lightly browned. Season with salt & pepper. Add ground beef and brown thoroughly.
  • Mix in taco seasoning. Stir in corn, rotel tomatoes and chicken broth. Break uncooked spaghetti in half and add to pot. Stir and bring to a boil over high heat. Make sure pasta is covered in liquid, place lid on pot and lower heat to low. Cook for 13-15 minutes until spaghetti is cooked tender. (Make sure to stir every few minutes to keep pasta from sticking to bottom of pot.)
  • Once pasta is tender, turn off heat and add both cheeses to the top of pasta. Place lid back on for 5 minutes to allow cheese to melt. Garnish with parsley or cilantro.

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