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If you’re looking for a quick, delicious, and satisfying meal that can be whipped up in no time, look no further than One-Pot Taco Spaghetti. This innovative dish combines the best of both worlds—classic Italian pasta and bold Mexican flavors—creating a meal that appeals to diverse palates. In an era where time is of the essence and kitchen cleanup can feel overwhelming, one-pot meals have become essential in modern cooking. They offer unparalleled convenience, allowing busy individuals and families to create hearty meals without the stress of washing multiple pots and pans.

One-Pot Taco Spaghetti

Discover the joy of cooking with this One-Pot Taco Spaghetti recipe, where Italian pasta meets zesty Mexican flavors! This quick and satisfying dish is perfect for busy weeknights, offering a delightful mix of ground beef or turkey, taco seasoning, and nutritious beans and corn. Enjoy the convenience of a single pot for easy cleanup and customize with your favorite toppings. This meal is a flavor-packed adventure that everyone will love!
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Ingredients
  

1 pound ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 1 ounce)

8 ounces spaghetti

1 can (15 ounces) diced tomatoes (with juices)

1 can (15 ounces) black beans, drained and rinsed

4 cups beef or chicken broth

1 cup corn (frozen or canned)

1 cup shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper to taste

Chopped cilantro (for garnish)

Sour cream (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    Add the Ground Meat: Increase the heat to medium-high, add the ground beef (or turkey), breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

      Season: Stir in the taco seasoning, ensuring the meat is well coated. Cook for another 1-2 minutes.

        Combine Ingredients: Add the spaghetti, diced tomatoes (with juices), black beans, corn, and the broth. Stir to combine.

          Cook!: Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 12-15 minutes, or until the spaghetti is cooked al dente. Stir occasionally to prevent sticking.

            Final Touches: Once cooked, remove the pot from heat and stir in the shredded cheddar cheese until melted and gooey. Taste and season with salt and pepper as needed.

              Serve: Garnish with chopped cilantro. Serve hot topped with additional cheese, a dollop of sour cream, and lime wedges on the side for squeezing.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6