One Pot Creamy Taco Spaghetti
This One Pot Taco Spaghetti is simple and delish! It has ingredients that are easy to find, super tasty and makes a great weeknight meal!
Ingredients
- 1 pound lean ground beef or turkey
- 1 small yellow onion diced
- 1-2 cloves garlic minced
- 1 packet taco seasoning
- 1 can diced tomatoes and chiles I like Rotel medium salsa
- 1 lb. box spaghetti broken in half
- 4 cups broth or water (broth makes it better)
- 12 ounces Velveeta cheese cubed
- 1 cup Mexican shredded cheese
- cilantro for topping - optional
Instructions
- Over medium heat brown and crumble the beef or turkey
- When meat is about halfway done, add the onion and taco seasoning. (Don’t drain the meat)
- Give a good stir and allow it to finish cooking, add garlic and cook until fragrant
- Pour in the tomatoes and chiles, add the spaghetti and the broth or water.
- Give it a gentle stir, turn the heat up to medium-high heat for about 10 minutes (until spaghetti is cooked).
- BE SURE TO STIR OCCASIONALLY TO PREVENT STICKING
- turn down to low
- Add the Velveeta cheese and stir to melt.
- Add Mexican cheese over top cover
- remove from heat and allow cheese to melt
- Top with cilantro (optional) serve and enjoy!
Notes
Store it, Freeze it, or Reheat it!
- Store in an airtight container, it will keep for up to 3-4 days
- Freeze in an airtight freezer container or bag, it will keep in the freezer for up to 3 months
- Reheating from the refrigerator, place in a microwave safe bowl with a splash of milk or heavy cream, cover with a paper towel and reheat until warmed through (about 1 ½ - 2 minutes)
- Reheat from frozen: let defrost in the refrigerator overnight and then you can reheat in the microwave same as above
