One-Pot Taco Spaghetti

I like sauce, so I made this with 28oz crushed tomatoes and omitted the water. Used chickpea pasta also. Turned out great. The extra sauce was perfect after giving it some time off the heat to be soaked up. Definitely will make this again. Tasted like a fabulous enchilada.

We’ve made it a few times now. We usually use shells instead of spaghetti and just two cans of tomatoes of whatever I happen to have— sometimes plain, sometimes fire-roasted, sometimes mixed with chiles— instead of tomatoes and a separate can of chilies! I don’t add extra water.