One Pot Taco Spaghetti

One Pot Taco Spaghetti


  • 1 tablespoon vegetable oil
  • 1 lb extra-lean (at least 90%) ground beef
  • 1 carton (32 oz) beef broth
  • 1 can (14.5 oz) fire roasted crushed tomatoes
  • 1 can (4.5 oz) chopped green chiles
  • 1/2cup water
  • 1 package (1 oz) taco seasoning mix
  • 12 oz uncooked spaghetti (from 16-oz box), broken in half
  • 1 cup shredded Colby-Monterey Jack cheese (4 oz)
  • 2-3 green onions chopped
  • cilantro chopped
  • sour cream as needed


In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink. Stir in broth, tomatoes, chiles, water and taco seasoning mix.

Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese.


**Don’t forget to stir the spaghetti a few times during cooking to prevent sticking.

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