While I love cooking, I can’t stand the cleaning part that comes with it.
So until I can hire a sous chef to come and clean up after me, I try and minimize the mess the best I can. Whenever I can make a one pot dish for dinner I'm a happy camper. This One Pot Mexican Spaghetti is perfect for a quick and easy clean up weeknight meal!
This is the basic recipe, but you could add more based on your preferences. Like heat? Add jalapeno or some smoky chipotles (my family are wimps so we skipped that). You could add black beans and corn. Green chilies. You can skip the chicken and make it with vegetable stock for a vegetarian option – or go the opposite direction and add ground beef.
To make the spaghetti:
In a large, heavy-bottomed pot add the olive oil, onions, and garlic. Cook over medium-high heat until the onions become translucent, about three minutes.
Add the diced tomatoes, including the juice. Stir and let cook for one minute.
Add the pasta. I broke it up into pieces, as they are easier to fit in the pot.
Add the taco seasoning.
Add the three cups of chicken stock. Bring to a boil and cook until the spaghetti noodles start to get limp.
Add the diced chicken. Turn the heat down to medium-low and let simmer for about 15 minutes. Stir often so the pasta does not stick to the bottom. If you need to, you can add more chicken stock or water.
When all the liquid is used up, the dish is done.
Place into individual bowls and top with cheese if desired.
Grab a fork and dig in!