Description
This One Pot Taco Spaghetti recipe combines the bold flavors of taco seasoning with classic spaghetti for a quick, hearty, and delicious meal. Ground turkey is browned with onions, then simmered with spaghetti, salsa, tomato sauce, black beans, and corn in one pan. Topped with melted cheese, fresh tomatoes, green onions, and cilantro, it's a perfect family-friendly dinner that cuts down on cleanup.
Ingredients
Protein & Vegetables
- 1 pound ground turkey (or ground beef or chicken)
- 1/2 cup diced onion
- 1 cup black beans
- 1 cup corn (canned, fresh, or frozen & thawed)
- 1 cup chopped tomatoes
- 1/4 cup green onions
- 1/4 cup chopped fresh cilantro or parsley
Liquids & Sauces
- 2-3 cups beef broth
- 2 cups salsa
- 8 ounces tomato sauce
Spices & Seasonings
- 1/4 cup taco seasoning
Grains & Cheese
- 8 ounces spaghetti
- 1 1/2 cups shredded cheese - cheddar, Monterey Jack, or Mexican blend
Other
- 1-2 tablespoons olive oil (optional, if turkey is very lean)
- Sour cream, for serving (optional)
Instructions
- Brown the Turkey and Onions: Heat a large skillet over medium to medium-high heat. If using very lean turkey, add 1-2 tablespoons olive oil to prevent sticking. When the pan is hot, add the ground turkey and diced onions. Cook, stirring occasionally, until the turkey is no longer pink and onions are softened, about 8 minutes. Drain any excess fat from the pan.
- Add Liquids and Spices: Pour a little beef broth into the pan and use a spoon to scrape up any browned bits from the bottom. Stir in the taco seasoning, salsa, tomato sauce, and 2 cups of beef broth.
- Cook the Spaghetti: Break the spaghetti in half and add it to the skillet, making sure it’s mostly submerged in the liquid. Bring the mixture to a boil, then reduce heat to low. Cover the pan and simmer for 15-18 minutes, stirring occasionally to prevent sticking and break up clumps, until the spaghetti is cooked al dente. Add more broth as needed if the pasta absorbs too much liquid.
- Add Beans, Corn, and Cheese: Stir in the black beans and corn. Remove the skillet from heat and mix in 1 cup of shredded cheese until melted and combined.
- Garnish and Serve: To serve, top the pasta with the remaining 1/2 cup cheese, chopped tomatoes, green onions, and fresh cilantro or parsley. Serve with sour cream on the side if desired.
Notes
- If using ground beef or chicken instead of turkey, cooking time remains the same.
- For a vegetarian version, substitute ground meat with plant-based crumbles and use vegetable broth.
- Adjust the amount of taco seasoning to your spice preference.
- To save time, you can use pre-chopped onions and pre-shredded cheese.
- If the mixture gets too thick while simmering, add additional broth to avoid burning or sticking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
