One-Pot Taco Spaghetti

SERVES 6-8  |  PREP TIME 5 Min  |  COOK TIME 20 Min

1 pound lean ground beef
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon beef bouillon
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
16 ounces uncooked spaghetti, pieces broken in half
2 (14.5 oz) cans fire roasted diced tomatoes, with liquid
1 (4 oz) can mild diced green chilies
5 3/4 cups water
2 cups freshly grated sharp cheddar cheese

Garnishes (optional)
Shredded sharp cheddar cheese
Diced tomatoes
Diced avocadoes
Chopped cilantro
Sour cream

Brown ground been and onions in a Dutch oven or large soup pot over medium high heat, crumbling beef as you cook.  Drain off grease.  Add garlic, beef bouillon and all seasonings and cook an additional 30 seconds over medium high heat.

Stir in spaghetti, tomatoes, green chilies and water.  Bring to a boil then reduce heat to a simmer over medium-low heat. Cover and cook 12-15 minutes OR until pasta is al dente, stirring occasionally and replacing lid.  Add additional water a little at time if water evaporates before spaghetti is cooked. Once cooked, there should be a little water remaining.

Remove from heat and stir in cheese a handful at a time until melted. Season with additional salt and pepper to taste.  Top with desired garnishes.

Recipe developed by Jen Sattley for The Slow Roasted Italian
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