One Pot Taco Spaghetti
INGREDIENTS:
1 pound ground beef
1 small yellow onion, diced (about 1 cup)
1 teaspoon garlic, minced
2 tablespoons taco seasoning, or more, to taste
1 can (10 ounces) diced tomatoes, with juice (do not drain)
1 cup (259 g) chunky salsa, mild, medium, or hot
4 cups (32 ounces / 960 g) beef broth
16 ounces spaghetti
1 cup (113 g) Monterey Jack cheese, shredded
cilantro, chopped (for garnish)
DIRECTIONS:
In a large Dutch oven or pot with a lid, cook the ground beef and diced onion over medium heat for 8–10 minutes, or until the beef is browned. Drain any excess grease.
Stir in the minced garlic and cook for 1 minute. Add taco seasoning and mix well to coat the meat.
Pour in the diced tomatoes (with juice), salsa, and beef broth. Stir to combine and bring to a boil over medium heat.
Once boiling, add the spaghetti. Break it in half to fit into the pot if needed, arranging it in a crisscross pattern. Press the noodles under the liquid, reduce heat to a simmer, and cover. Cook for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cover the pot after each stir.
Remove from heat and gradually stir in the Monterey Jack cheese, adding a little at a time until fully melted and smooth.
Garnish with fresh cilantro before serving.