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One-Pot Taco Spaghetti

One-Pot Taco Spaghetti: Quick, Cheesy Bliss in 30 Minutes

This One-Pot Taco Spaghetti blend the zest of taco night with pasta for a quick and satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Spaghetti Can swap with linguine, fettuccine, or gluten-free pasta.
For the Protein
  • 1 lb Ground Beef or Turkey Substitute with black beans or lentils for a vegetarian option.
For the Flavor
  • 1 packet Taco Seasoning Store-bought or homemade mix.
For the Creaminess
  • 1 cup Cheddar Cheese Can substitute with Monterey Jack or dairy-free cheese.
For the Sauce
  • 14.5 oz can Diced Tomatoes Fresh tomatoes or tomato sauce can also work.
For Cooking
  • 4 cups Water Ensure to cover the pasta completely.

Equipment

  • Large skillet

Method
 

Cooking Instructions
  1. Brown the meat in a large skillet over medium heat for 5 to 7 minutes until browned, draining any excess fat.
  2. Stir in taco seasoning and diced tomatoes; cook for an additional 2 minutes.
  3. Add uncooked spaghetti and enough water to cover the pasta; bring to a boil, then reduce heat and simmer for 10 to 12 minutes.
  4. Stir in shredded cheddar cheese until melted and creamy.
  5. Serve warm and garnish with optional toppings like sour cream, diced avocado, or cilantro.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure spaghetti is submerged in water during cooking for even texture. You can prepare the protein and seasoning mix up to 24 hours in advance for quick assembly.

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