In a large skillet over medium heat, add a drizzle of olive oil if using lean ground turkey. Once the oil is shimmering, add the ground turkey and diced onion, cooking until the meat is browned and the onions are translucent, about 8 minutes. Drain any excess fat before moving to the next step.

Pour in the beef broth, then stir in the taco seasoning, salsa, and tomato sauce. Add the spaghetti, broken in half, ensuring it’s submerged in the liquid. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the skillet and cook for 15-18 minutes, stirring occasionally, until the spaghetti is tender and the sauce thickens.

Turn off the heat and gently fold in the black beans and corn, mixing them evenly throughout the pasta.

Stir in the shredded cheese until it's melted and creamy. Serve your One Pot Taco Spaghetti topped with additional cheese, chopped tomatoes, green onions, and fresh cilantro or parsley.