One Pot Taco Spaghetti 🌮🍝
Ingredients:
- 1½ pounds lean ground beef
- 1 cup onions, diced
- 3 cups water or chicken broth
- 10 ounces Ro*Tel tomatoes, undrained
- 8 ounces spaghetti (thin spaghetti works best)
- 1 ounce taco seasoning
- 10.75 ounces cream of chicken soup, undiluted
- 8 ounces Cheddar cheese, shredded (divided; or use Mexican cheese blend)
- ½ cup fresh cilantro, chopped
Directions:
- Sauté the Beef and Onions:
- In a large skillet or stockpot, sauté the ground beef and onions over medium heat until the beef is browned and the onions are translucent. Drain any excess fat.
- Cook the Spaghetti:
- Add water (or chicken broth), Ro*Tel tomatoes, uncooked spaghetti, and taco seasoning to the skillet. Bring to a boil, then cover and reduce heat to simmer for 10 minutes (adjust cooking time if using regular spaghetti), or until the pasta is tender.
- Add Creamy Elements:
- Stir in the cream of chicken soup and about two-thirds of the shredded Cheddar cheese. Heat gently until the cheese is melted and the sauce is creamy.
- Finish and Serve:
- Top the taco spaghetti with the remaining shredded cheese, cover the pot, and let it sit until the cheese melts.
- Sprinkle with chopped cilantro before serving.
Enjoy your delicious One Pot Taco Spaghetti! 🌮🍝
Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes | Servings: 6
