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Per serving
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- 1
Brown the beef
In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up as you go, about 7-8 minutes. Spoon off excess fat if there's a lot of it. Don't skip this step to try to save time later; the browning is where the flavor comes from.
- 2
Add the spices
Stir the chili powder, smoked paprika, cumin, garlic powder, and onion powder into the beef. Let them toast for about 30 seconds. If you'd rather grab a packet of taco seasoning, go ahead; nobody's checking.
- 3
Build the sauce
Pour in the beef broth and the diced tomatoes and green chilies with their juices, then drop in the softened cream cheese. Crank the heat to high and stir. The cream cheese doesn't have to be fully melted before it boils; it'll sort itself out.
- 4
Cook the pasta right in the pot
Once it's boiling, add the spaghetti and cook uncovered for about 12 minutes, stirring occasionally so it doesn't clump or stick. Turn the heat down to medium or medium-low so it stays at a steady simmer rather than a hard boil. If the liquid drops too fast and the pasta isn't done, splash in a little more broth.
- 5
Melt the cheese and rest
Kill the heat, leave the pot where it is, and scatter the Mexican cheese blend and scallions over the top. Cover for 5 minutes so the cheese melts and the pasta drinks up more of the sauce. It should still be nice and saucy. Season with salt and pepper and serve right away.
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One-Pot Taco Spaghetti
Created by: OnePotWonders
Ingredients
- 1 lb lean ground beef
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cup beef broth
- 10 oz diced tomatoes and green chilies
- 4 oz cream cheese
- 8 oz spaghetti
- 1 cup Mexican cheese blend
- 1/4 cup scallions
- salt and pepper, to taste
Instructions
- Brown the beefIn a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up as you go, about 7-8 minutes. Spoon off excess fat if there's a lot of it. Don't skip this step to try to save time later; the browning is where the flavor comes from.
- Add the spicesStir the chili powder, smoked paprika, cumin, garlic powder, and onion powder into the beef. Let them toast for about 30 seconds. If you'd rather grab a packet of taco seasoning, go ahead; nobody's checking.
- Build the saucePour in the beef broth and the diced tomatoes and green chilies with their juices, then drop in the softened cream cheese. Crank the heat to high and stir. The cream cheese doesn't have to be fully melted before it boils; it'll sort itself out.
- Cook the pasta right in the potOnce it's boiling, add the spaghetti and cook uncovered for about 12 minutes, stirring occasionally so it doesn't clump or stick. Turn the heat down to medium or medium-low so it stays at a steady simmer rather than a hard boil. If the liquid drops too fast and the pasta isn't done, splash in a little more broth.
- Melt the cheese and restKill the heat, leave the pot where it is, and scatter the Mexican cheese blend and scallions over the top. Cover for 5 minutes so the cheese melts and the pasta drinks up more of the sauce. It should still be nice and saucy. Season with salt and pepper and serve right away.