Once the mixture is simmering, add the uncooked spaghetti to the pot. Make sure the pasta is submerged in the liquid. Stir occasionally to prevent the spaghetti from sticking together. Cover the pot and let it cook for 12-15 minutes, or until the spaghetti is tender and has absorbed the liquid. Be sure to check the pasta occasionally to ensure it doesn’t overcook, adding a splash of water or broth if necessary to keep the dish from becoming too dry.
Once the pasta is cooked and the liquid is absorbed, stir in the shredded cheddar cheese, allowing it to melt and coat the pasta. If you prefer a creamier texture, you can also stir in 1/2 cup of sour cream at this stage for extra richness and creaminess. Stir until everything is well-combined, and taste for seasoning, adjusting with more salt, pepper, or taco seasoning if needed.
Serving Suggestions
Serve your One Pot Taco Spaghetti hot, topped with extra cheese, sour cream, and perhaps a sprinkle of chopped cilantro or green onions for added color and flavor. You can also add some sliced jalapeños for a spicy kick, or serve it with a side of tortilla chips for extra crunch!
Make-Ahead & Storage
This One Pot Taco Spaghetti can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop, adding a splash of water or broth to loosen the sauce. Leftovers can also be frozen for up to 2 months. To reheat from frozen, let it thaw overnight in the refrigerator and then warm it on the stovetop or in the microwave.
Tips
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