One-Pot Cowboy Spaghetti
This One-Pot Cowboy Spaghetti is a quick and easy weeknight meal packed with flavor. It combines ground beef, Southwestern-inspired ingredients, and spaghetti in a single pot for minimal cleanup and maximum satisfaction.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Can opener
- Stirring spoon
- Colander (optional, for draining grease)
- Ladle (for serving)
- Grater (optional, for cheese)
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 8 ounces spaghetti, broken in half
- 4 cups beef broth
- Salt and pepper to taste
- Shredded cheddar cheese, for topping optional
- Sour cream, for topping optional
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain off any excess grease.
- Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, diced tomatoes, corn, black beans, and green bell pepper.
- Add the taco seasoning, salt, and pepper. Stir well to combine all the ingredients.
- Break the spaghetti in half and add it to the pot. Make sure the spaghetti is evenly distributed.
- Pour in the beef broth. Ensure the spaghetti is mostly submerged in the broth. Add a bit more broth if needed.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the spaghetti is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
- Taste and adjust seasonings as needed. Add more salt, pepper, or taco seasoning to your liking.
- Serve hot, topped with shredded cheddar cheese and a dollop of sour cream, if desired.
Notes
For a spicier dish, add a pinch of red pepper flakes or a chopped jalapeno. You can also add other vegetables like zucchini, carrots, or celery. Pinto beans or kidney beans can be substituted for black beans. Be careful not to overcook the spaghetti. If the sauce is too thick, add a splash more of beef broth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop over medium heat, adding a splash of beef broth if needed.