One Pot Taco Spaghetti

close up shot of taco spaghetti in large white dish with tomatoes and coriander

Print Recipe

5 from 1 vote

This Taco Spaghetti is rich, cheesy, spicy and SO easy to make!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Tex Mex, Western

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Sharp Knife & Chopping Board
Large Deep Pot & Wooden Spoon
Jug (for stock)
Cheese Grater
Tongs

Ingredients

drizzle of Olive Oil
1 large Red Onion, finely diced
500g / 1lb Minced/Ground Beef (5-12% works great)
1x 25g/1oz packet of Taco Seasoning (see notes)
2 tbsp Tomato Puree (Tomato Paste in US)
1x 400g/14oz can of Chopped Tomatoes
750ml / 3 cups Beef Stock, or as needed
300g / 10.5oz uncooked Spaghetti (see notes)
1x 150g/5.3oz pot of full fat Sour Cream, at room temp
100g / 1 cup freshly grated Cheddar
2 Fresh Tomatoes, finely diced (to serve)
1-2 tbsp finely diced Fresh Coriander or Parsley (to serve - see notes)
Salt & Black Pepper, as needed

Instructions

Add a drizzle of oil to a large deep pot over medium heat. Add the onion and fry until it softens and begins taking on colour, then add the beef. Break it up with your wooden spoon until well-browned, then stir in the seasoning. Stir in the tomato puree and fry for a minute or so.
Pour in the stock and chopped tomatoes, then add the spaghetti. As it starts to soften, gently press it down so it is submerged under the liquid. Keep on a steady simmer and as the spaghetti begins to loosen up, use tongs to gently toss it now and then to prevent it from sticking. Keep it submerged as best you can.
Once the sauce has reduced and the spaghetti is almost cooked (but still has a little bite) turn down the heat and stir in the sour cream. Cook for another couple of minutes until the spaghetti is cooked and the sauce has thickened again, then turn off the heat and stir in the cheese until melted.
Check for seasoning and adjust (generously if needed) then serve individual portions with diced tomatoes and coriander or parsley.

Video

Notes

a) Seasoning - You could also use a batch of my Homemade Taco Seasoning! If you are then omit the cornflour and halve the oven powder. If I'm using a store-bought sachet I'll typically add in extra salt, pepper and cayenne pepper to taste.

b) Spaghetti - You should have the perfect amount of liquid to cook the spaghetti through, but if you need to top it up with a splash more stock (or even hot water) then do so. You could also use short-cut pasta if you'd prefer.

c) Sour Cream - Really important you get this out of the fridge as soon as you start the recipe, if not a little sooner. Fridge-cold sour cream can sometimes curdle in boiling liquid. Getting it at least close to room temp will prevent this. Also important it's full-fat for the same reason.

d) Tomatoes - Highly recommend adding these. They offer little sweet bursts to break up the rich meat sauce.

e) Coriander - I personally love coriander, but if you know you don't like then just use parsley. It's not a total deal-breaker if you leave this off.

f) Calories - Whole recipe divided by 4 assuming 1/2 tbsp oil.

Nutrition