Estimated reading time: 7 minutes
Get ready for a flavor explosion that brings together two comfort food giants: tacos and spaghetti! This Taco Spaghetti recipe is the ultimate mashup – savory, cheesy, slightly spicy, and incredibly easy to make, especially using the one-pot pasta method. Forget juggling multiple pans; this skillet dinner comes together quickly, making it the perfect easy weeknight meal that the whole family will devour.
If you love the zesty taste of tacos and the comforting satisfaction of spaghetti, you’re in the right place. This dish delivers big-flavor with minimal effort.
Table of contents
Why You’ll Love This Taco Spaghetti Recipe:
- Flavor Fusion: Perfectly combines classic taco flavors with hearty spaghetti.
- One-Pot Wonder: Less mess, less stress! Everything cooks together in a single pan.
- Quick & Easy: Ideal for busy weeknights, ready in about 30 minutes.
- Family-Friendly: Easily adjustable spice level and loved by kids and adults alike.
- Customizable: Tons of ways to tweak it to your liking (more on that below!).
- Budget-Friendly: Uses common, affordable ingredients like ground beef and pasta.
Ingredients You’ll Need:
Here’s what you need to whip up this deliciousness:
- 1 tbsp Olive Oil or Vegetable Oil
- 1 lb Ground Beef (See Variations for alternatives like ground turkey)
- 1 Medium Onion, chopped
- 2-3 Cloves Garlic, minced
- 1 Packet (1 oz) Taco Seasoning (or 2-3 tablespoons homemade taco seasoning)
- 1 Can (10-oz) Diced Tomatoes and Green Chilies (like Rotel® Tomatoes) – Choose mild, original, or hot based on your preference!
- 04 Cups Beef Broth (or water, or a mix) – Low sodium recommended to control saltiness.
- 8 oz Spaghetti, broken in half (helps fit in the pan)
- 1/2 cup Heavy Cream OR 4 oz Velveeta Cheese, cubed (Optional, for creamy taco spaghetti)
- 1 – 1.5 cups Shredded Cheddar Cheese (or a Mexican blend)
- Salt and Pepper to taste
- Optional Toppings: Sour cream, chopped cilantro, sliced green onions, avocado, crushed tortilla chips, extra shredded cheese.
Ingredient Notes:
- Taco Seasoning: Using a store-bought packet is convenient. For homemade, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and a pinch of cayenne. This allows you to control the salt and spice level.
- Rotel Tomatoes: This adds signature flavor and a little heat. Mild Rotel keeps it kid-friendly, while Original or Hot versions kick it up a notch. Can’t find Rotel? Use a can of diced tomatoes plus a small can (4 oz) of chopped green chilies.
- Cheese: Shredded Cheddar Cheese is classic. Velveeta melts incredibly smoothly, creating a luxuriously creamy taco spaghetti. A Mexican blend adds complexity. Feel free to mix and match!
Step-by-Step Instructions:
Time needed: 30 minutes
- Brown the Beef
In a large-skillet or Dutch oven over medium-high heat, cook the ground-beef until browned, breaking it up with a spoon-as it cooks. Drain any excess fat.
- Sauté the Veggies
Add the diced onion, bell pepper, and garlic to the pan. Cook-until the vegetables are softened, about 3–4 minutes.
- Add Seasoning and Tomatoes
Stir in the taco seasoning, diced-tomatoes with green-chilies, tomato sauce, and beef broth. Mix everything well.
- Add the Spaghetti
Break the spaghetti in half and add it directly into the pot. Push the noodles down into the liquid as much as possible. Bring to a boil, then reduce-heat to a simmer. Cover and cook for about 12–15 minutes, stirring-occasionally to prevent sticking.
- Add the Cheese
Once the spaghetti is tender and most-of the liquid is absorbed, stir in the shredded cheeses until melted and creamy.
- Garnish and Serve
Top with fresh cilantro, green onions, or extra cheese. Serve-immediately and enjoy the fusion of flavors!
Tips for Taco Spaghetti Success:
- Prevent Sticking: Stir the pasta occasionally while it simmers, especially during the first few minutes, to keep it from clumping or sticking to the pan.
- Pasta Doneness: Check the pasta a minute or two before the package suggests. You want it al dente (slightly firm to the bite) as it will continue to cook-slightly off the heat. No one likes mushy pasta!
- Liquid Level: Keep an eye on the liquid. If it evaporates too quickly before the pasta is cooked, add hot water or broth, ¼ cup at a time.
- Adjust Spice: Easily control the heat by choosing mild/hot Rotel and taco seasoning, or adding a pinch of cayenne pepper or diced jalapeños with the onions.
- Deglaze: Don’t skip scraping the bottom of the pan after adding liquids – those browned bits are flavor bombs!
Variations and Substitutions:
Make this recipe your own!
- Protein Power: Swap ground beef for ground turkey, ground chicken, or even crumbled Italian sausage.
- Vegetarian Taco Spaghetti: Omit the meat and add a can of rinsed black beans and a cup of corn towards the end of the pasta cooking time. Use vegetable broth.
- Different Pasta: No spaghetti? Use fettuccine, linguine, penne, or rotini. Adjust cooking time accordingly. For a gluten-free taco spaghetti, use your favorite GF pasta brand (check cooking times and liquid needs, as GF pasta can absorb more).
- Make it Creamier: Add 4 oz of softened cream cheese along with or instead of the Velveeta/heavy cream for extra tang and creaminess.
- Baked Taco Spaghetti Casserole: After step 6 (adding cheese), transfer the mixture to a greased 09×13 inch baking dish. Top with extra-cheese and bake at 375°F (190°C) for 15-20 minutes, or until-bubbly and golden. This creates a delicious baked taco spaghetti.
- Add Veggies: Stir in a cup of frozen corn or a can of drained black beans during the last 5 minutes of simmering.
Serving Ideas:
Taco Spaghetti is fantastic on its own, but toppings and sides elevate it!
- Toppings Galore: Sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, diced avocado or guacamole, pico de gallo or salsa, crushed tortilla chips for crunch, pickled jalapeños.
- Simple Sides: A crisp green-salad with a light vinaigrette, warm cornbread, crusty garlic bread, or steamed green beans.
How to Store and Reheat Taco Spaghetti:
- Storage: Store leftovers in an airtight-container in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: Reheat gently in a skillet over medium-low heat. Add a splash of-water or broth to loosen it up and prevent sticking.
- Microwave: Place a serving in a microwave safe bowl, cover loosely, and heat until warmed through, stirring halfway.
- Freezing: While possible, freezing pasta dishes can sometimes alter the texture of the pasta upon reheating. If freezing, let it cool completely, transfer to a freezer-safe container, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before-reheating using the methods above.
Nutritional Information (per serving, approx.)
- Calories: 480
- Protein: 26g
- Carbs: 45g
- Fat: 22g
- Fiber: 4g
Frequently Asked Questions (FAQs):
Yes! You can make it a day ahead. Store it covered-in the fridge and reheat gently on the stove-top (adding a splash of liquid) or in the microwave. The flavors often meld beautifully overnight.
The spice level depends mainly on your choice of Rotel tomatoes and taco seasoning. Use mild versions for less heat. You can always add hot-sauce at the table for those who like it spicier.
Absolutely! Ground turkey, ground chicken, or even plant-based crumbles work well as substitutes for ground beef.
Use certified gluten-free spaghetti and ensure your taco seasoning and broth are also gluten-free. Gluten-free pasta often requires slightly different cooking times and may absorb more liquid, so keep an eye on it.
Stir in cubed Velveeta cheese, softened cream cheese, or a splash of heavy cream at the end of cooking for an ultra-creamy taco spaghetti.
This One-Pot Taco Spaghetti is more than just a meal; it’s a fun, flavorful experience that brings smiles to the dinner table. It’s proof that simple ingredients and clever cooking methods can create something truly special. Give it a try this week – we bet it becomes a regular in your meal-rotation!
(Call to action): Tried this recipe? Loved it? Leave a comment and rating below – we’d love to hear how it turned out for you!
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Easy One-Pot Taco Spaghetti Recipe
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups
Ingredients
- 1 tbsp Olive Oil or Vegetable Oil
- 1 lb Ground Beef See Variations for alternatives like ground turkey
- 1 Medium Onion chopped
- 2-3 Cloves Garlic minced
- 1 Packet 1 oz Taco Seasoning (or 2-3 tablespoons homemade taco seasoning)
- 1 Can 10-oz Diced Tomatoes and Green Chilies (like Rotel® Tomatoes) – Choose mild, original, or hot based on your preference!
- 04 Cups Beef Broth or water, or a mix – Low sodium recommended to control saltiness.
- 8 oz Spaghetti broken in half (helps fit in the pan)
- 1/2 cup Heavy Cream OR 4 oz Velveeta Cheese cubed (Optional, for creamy taco spaghetti)
- 1 – 1.5 cups Shredded Cheddar Cheese or a Mexican blend
- Salt and Pepper to taste
- Optional Toppings: Sour cream chopped cilantro, sliced green onions, avocado, crushed tortilla chips, extra shredded cheese.
Instructions
Brown the Beef
- In a large-skillet or Dutch oven over medium-high heat, cook the ground-beef until browned, breaking it up with a spoon-as it cooks. Drain any excess fat.
Sauté the Veggies
- Add the diced onion, bell pepper, and garlic to the pan. Cook-until the vegetables are softened, about 3–4 minutes.
Add Seasoning and Tomatoes
- Stir in the taco seasoning, diced-tomatoes with green-chilies, tomato sauce, and beef broth. Mix everything well.
Add the Spaghetti
- Break the spaghetti in half and add it directly into the pot. Push the noodles down into the liquid as much as possible. Bring to a boil, then reduce-heat to a simmer. Cover and cook for about 12–15 minutes, stirring-occasionally to prevent sticking.
Add the Cheese
- Once the spaghetti is tender and most-of the liquid is absorbed, stir in the shredded cheeses until melted and creamy.
Garnish and Serve
- Top with fresh cilantro, green onions, or extra cheese. Serve-immediately and enjoy the fusion of flavors!
Notes
– Add jalapeños or hot sauce for extra spice.
– Stir in sour cream for a creamier version.
– Store leftovers in an airtight container for up to 4 days.
