One-Pot Taco Spaghetti: The Ultimate Taco Spaghetti Recipe
Introduction to One-Pot Taco Spaghetti
If you’re looking for a delightful meal that brings comfort and flavor together, then you’ve stumbled upon the perfect recipe! One-Pot Taco Spaghetti is not just easy to prepare; it’s a dish that the whole family will love. This recipe combines the zest of taco seasoning with the satisfying texture of spaghetti, all cooked in one pot for effortless cleanup. Perfect for busy weeknights or a cozy weekend dinner, this dish is a delightful twist on traditional spaghetti.
A Personal Story Behind My One-Pot Taco Spaghetti Journey
Growing up, my family loved taco night, and spaghetti was a staple in our house. Combining the two seemed like a natural progression, and that’s how my love for One-Pot Taco Spaghetti began! I fondly remember cooking this dish with my grandchildren, sharing laughs and memories while we stirred the pot. It’s now a cherished recipe that brings my family together, making mealtime special.
What Makes This One-Pot Taco Spaghetti Recipe Special?
This One-Pot Taco Spaghetti recipe stands out because it’s packed with flavors and nutrients, thanks to the black beans and Rotel tomatoes. The simplicity of using just one pot means less time cleaning and more time enjoying your meal. Plus, it’s customizable! Whether you’re adding extra veggies or adjusting the spice level, this dish is versatile enough to cater to everyone’s taste buds.
The Full One-Pot Taco Spaghetti Recipe
Ingredients
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 1 tablespoon oil (olive or any neutral cooking oil)
- 1 (15 oz) can black beans, drained & rinsed
- 2 (10 oz) cans Rotel
- 2 tablespoons taco seasoning*
- 3 ½ cups water
- 1 pound (16 oz) spaghetti (one box)
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 2-3 green onions, sliced
Instructions
- Heat a large pot with oil over medium-high heat. Add diced onion and garlic, and sauté together for about 3 to 4 minutes until they become slightly tender. Tip: Stir occasionally to prevent burning.
- Add the black beans, Rotel (including the liquid), and taco seasoning. Mix everything well to combine. Tip: Breaking the spaghetti in half makes it easier to fit into the pot.
- Incorporate the dry spaghetti and pour in 3 ½ cups of water. Cover the pot and let it cook for 10 minutes. Tip: Check occasionally to ensure it’s not boiling over.
- After 10 minutes, remove the cover and stir well, ensuring nothing is sticking to the bottom. Continue to cook uncovered for another 5 to 8 minutes, stirring occasionally until the spaghetti reaches your desired doneness and most of the liquid has cooked down. Tip: You may need to adjust the cooking time slightly based on your stove and pot size.
- Once cooked, turn off the heat and stir in the cheddar cheese and sour cream until well blended. Transfer to serving dishes, garnish with sliced green onions, and serve immediately. Tip: Serve with tortilla chips for extra crunch!
Serving Suggestions and Variations for One-Pot Taco Spaghetti
This One-Pot Taco Spaghetti is delicious on its own, but you can elevate your meal by pairing it with a side salad or some garlic bread. If you want to switch things up, consider adding bell peppers or corn for added crunch and flavor. For those who love a kick, sprinkle some jalapeños on top or spice up the taco seasoning with a touch of cayenne. You can even swap out the cheddar cheese for pepper jack or mozzarella for a different taste experience!
Frequently Asked Questions About One-Pot Taco Spaghetti
Can I make this dish vegetarian?
Absolutely! Just leave out the black beans or replace them with lentils for a protein-packed vegetarian version.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can I freeze One-Pot Taco Spaghetti?
Yes, this dish freezes well! Just let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months.
Is there a substitute for taco seasoning?
If you don’t have taco seasoning, you can create your own by mixing chili powder, cumin, paprika, and a pinch of cayenne pepper.
Recipe Stats
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 450
Servings: 6
One-Pot Taco Spaghetti
Equipment
- Large pot Make sure to use a pot large enough to accommodate the spaghetti and liquid comfortably.
Ingredients
Main Ingredients
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 1 tablespoon oil (olive or any neutral cooking oil)
- 1 canned (15 oz) black beans, drained & rinsed
- 2 canned (10 oz) Rotel
- 2 tablespoons taco seasoning
- 3.5 cups water
- 1 pound (16 oz) spaghetti
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream
- 2 -3 green onions, sliced
Instructions
- Heat a large pot with oil over medium-high heat. Add diced onion and garlic, and sauté together for about 3 to 4 minutes until they become slightly tender. Tip: Stir occasionally to prevent burning.
- Add the black beans, Rotel (including the liquid), and taco seasoning. Mix everything well to combine. Tip: Breaking the spaghetti in half makes it easier to fit into the pot.
- Incorporate the dry spaghetti and pour in 3 ½ cups of water. Cover the pot and let it cook for 10 minutes. Tip: Check occasionally to ensure it’s not boiling over.
- After 10 minutes, remove the cover and stir well, ensuring nothing is sticking to the bottom. Continue to cook uncovered for another 5 to 8 minutes, stirring occasionally until the spaghetti reaches your desired doneness and most of the liquid has cooked down. Tip: You may need to adjust the cooking time slightly based on your stove and pot size.
- Once cooked, turn off the heat and stir in the cheddar cheese and sour cream until well blended. Transfer to serving dishes, garnish with sliced green onions, and serve immediately. Tip: Serve with tortilla chips for extra crunch!