{"id":1017,"date":"2024-06-11T18:35:32","date_gmt":"2024-06-11T18:35:32","guid":{"rendered":"http:\/\/dumpshop.me\/?p=1017"},"modified":"2024-06-17T14:55:21","modified_gmt":"2024-06-17T14:55:21","slug":"one-pot-taco-spaghetti","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/06\/11\/one-pot-taco-spaghetti\/","title":{"rendered":"One Pot Taco Spaghetti"},"content":{"rendered":"

This Taco Spaghetti is rich, cheesy, spicy and SO easy to make!<\/span><\/strong><\/span><\/p>\n

I know this one dish is a little left field, but stick with me here!<\/p>\n

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Taco Beef Pasta<\/strong><\/span><\/h2>\n

The beef part of the recipe is really simple and consists of minced<\/strong>\/ground beef<\/strong>, onion<\/strong>, seasoning<\/strong> and tomato puree<\/strong>. I recommend using beef that’s below 12% fat, although if you only have fattier beef you can just drain away some of the excess fat.<\/p>\n

What kind of seasoning should I use?<\/em><\/h3>\n

This is a really simple recipe, so for ease I often just use a sachet of store-bought taco seasoning. Having said that, I do have a Homemade Taco Seasoning<\/a>, so feel free to whip that up if you fancy! In both cases, you can tweak the seasoning to suit your tastebuds. I’ll often add more salt and pepper to the sachet, alongside some cayenne pepper for an extra kick of heat.<\/p>\n

Process shots: fry onion (photo 1), fry beef (photo 2), stir in seasoning (photo 3), fry tomato puree (photo 4).<\/em><\/span><\/p>\n

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One Pot Taco Spaghetti<\/strong><\/span><\/h2>\n

The beauty of this recipe is that everything is cooked in one pot – including the spaghetti. For the sauce, you’ll need chopped tomatoes<\/strong> and beef stock<\/strong>.<\/p>\n

Sour Cream<\/strong><\/h3>\n

Once the pasta has cooked, I love stirring through some sour cream for a creamy touch. It balances out the salty\/spicy flavours so beautifully! It’s really important to make sure the sour cream is close to room temp though<\/strong>, just to prevent it from curdling.<\/p>\n

Cheese<\/strong><\/h3>\n

Cheese is just a no-brainer in this dish. Instead of serving it on top I find it goes beautifully stirred through the pasta. I highly recommend using Cheddar and grating your own (it’ll melt more efficiently).<\/p>\n

Could I use short-cut pasta instead of spaghetti?<\/em><\/h3>\n

Yep! The quantities will be the same, I just like using spaghetti with a meat sauce like this.<\/p>\n

Process shots: add stock and chopped tomatoes (photo 5), add spaghetti (photo 6), stir in sour cream (photo 7), stir in cheese (photo 8).<\/em><\/span><\/p>\n

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Serving Taco Spaghetti<\/strong><\/span><\/h2>\n

To serve, I love adding some diced fresh tomatoes<\/strong>. I highly recommend adding these. They offer little sweet bursts to break up the rich\/heavy sauce. I also love adding some fresh coriander<\/strong>, although you could sub parsley or leave it off all together.<\/p>\n

For the sister recipes to this dish check out my Chicken Fajita Pasta<\/a> and Taco Pasta Bake<\/a>!<\/em><\/p>\n

Alrighty, let’s tuck into the full recipe for this taco spaghetti shall we?!<\/strong><\/p>\n

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How to make Taco Spaghetti<\/span>\u00a0<\/strong>(Full Recipe & Video)<\/h2>\n
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<\/span> Print<\/a><\/p>\n

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One Pot Taco Spaghetti<\/h2>\n

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This Taco Spaghetti is rich, cheesy, spicy and SO easy to make!<\/span><\/div>\n
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Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>Tex Mex, Western<\/span><\/div>\n<\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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Servings <\/span>4<\/span><\/div>\n
Calories <\/span>764<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a32.50 \/ $3<\/span><\/div>\n
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Equipment<\/h3>\n