A one pot spaghetti dish made with ground beef, tomatoes with green chilies, taco seasoning and shredded cheese.
Cheesy One-Pot Taco Spaghetti
Although most of the time when I make spaghetti, I use my favorite semi-homemade recipe. It's easy, it's reliable, it's tasty, and The Cajun absolutely loves it. That's really what counts the most, isn't it?
Still, spaghetti is so easy to make and delicious that I also like to mix it up a bit from time to time. In the summertime when the backyard tomatoes are in abundance, you just cannot beat a homemade, fresh tomato sauce and my big batch recipe is enough for two meals - spaghetti, usually followed by a lasagna or ziti. When the garden is overflowing with fresh vegetables, there's my veggie spaghetti, and my smaller batch fresh tomato pasta sauce is fabulous for those weeknight meals.
Other times throughout the year I like changing up the protein base and flavors to mix it up a bit. From shrimp and scampi, to crab, to chicken, to andouille sausage, to a spaghetti made from a beef roast, or from pulled pork, and an olive oil and garlic spaghetti, I love the different spaghetti varieties. This taco spaghetti, pictured above, is just another version we enjoy.
Here's how to make it. As always, full recipe with measurements and instructions is further down the page. Saute some veggies, add ground beef, tomatoes, seasonings, water and spaghetti noodles. Stir in some cheese, top with more cheese and let melt. Garnish with some green onion and cilantro before serving.
Dig in!
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- A Todd English saucepan, which is made with the same kind of materials as the Copper Chef and Gotham Steel pans, the only type of cookware I'm using now
- A pull chopper, very handy when you need a small mince
- Meat chopper, super handy for breaking up ground beef
- This Easy Greasy strainer has become the colander I reach for the most
- Oxo angled measuring cups
- Stainless steel tongs
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