Mexican One-Pot Taco Spaghetti

Where pasta night meets taco night: spaghetti cooked in spiced tomato sauce with beef, beans, and corn, all finished with melted cheese.

35 min total Base: 6 servings 510 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

Spaghetti

350 g

Ground beef

400 g

Black beans (canned)

1 can

Corn kernels

1 cup

Crushed tomatoes

1 can

Chicken or beef broth

500 ml

Taco seasoning

2 tbsp

Shredded Mexican cheese blend

1.5 cups

Sour cream

0.5 cup

Pickled jalapeños

3 tbsp

Fresh cilantro

0.25 cup

Brown ground beef in a large pot. Drain fat.

Add taco seasoning, crushed tomatoes, broth, beans, and corn. Stir well.

Break spaghetti in half and push into the sauce.

Bring to a boil, then cover and simmer 12-15 minutes, stirring occasionally, until pasta is cooked.

Remove lid and simmer 3 more minutes to thicken slightly.

Top with shredded cheese, cover to melt. Garnish with sour cream, jalapeños, and cilantro.

💡 Chef's Tip

Add a can of green chiles for extra smokiness. Leftovers thicken overnight — add a splash of broth to reheat.

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!