One-Pot Taco Spaghetti Recipe
If you’ve ever dreamt of combining the hearty comfort of spaghetti with the bold, zesty flavors of tacos, then you’re in for a treat with this One-Pot Taco Spaghetti Recipe. It’s the perfect weeknight dinner that brings together savory ground beef, spicy taco seasoning, melty cheeses, and tender pasta all cooked in a single pot. This dish not only saves time on cleanup but delivers big on flavor, making it a crowd-pleaser for family or friends craving something different yet satisfying. Get ready to fall in love with a new dinner classic that’s as simple as it is delicious.
Ingredients You’ll Need
This recipe keeps things easy and straightforward with ingredients you likely already have on hand, or can find quickly at any grocery store. Each item plays a crucial role in building the layered flavors and inviting aromas that make this dish irresistible.
- Olive oil: Adds a subtle fruitiness and is perfect for browning the beef and onions evenly.
- Ground beef: The hearty protein base that soaks up all the taco spices beautifully.
- Diced onion: Provides sweetness and texture, balancing the savory elements.
- Taco seasoning packet: Packs that signature, smoky taco flavor with just the right blend of spices.
- Rotel (diced tomatoes with green chilies): Brings a fresh, slightly spicy punch and juicy brightness.
- Tomato sauce: Enriches the sauce with a smooth, tangy tomato flavor.
- Water: A simple addition to help cook the pasta perfectly in one pot.
- Spaghetti: Broken in half to fit comfortably in the pot and soak up all the taco goodness.
- Shredded cheddar cheese: Adds sharpness and a melty, gooey texture.
- Shredded Monterey Jack cheese: Complements cheddar with creamy richness and mild flavor.
- Salt and pepper: Essential for seasoning and balancing the dish.
- Fresh cilantro and sliced jalapeños (optional): Perfect for a fresh, spicy garnish that elevates each bite.
How to Make One-Pot Taco Spaghetti Recipe
Step 1: Brown the Beef and Onion
Start by heating olive oil in a large skillet or deep sauté pan over medium heat. Add the diced onion and ground beef, cooking until the beef is nicely browned and the onions have softened. You want to develop those deep, rich flavors here, so take your time and then drain any excess grease for a leaner dish.
Step 2: Build the Sauce Base
Once your beef and onions are ready, stir in the packet of taco seasoning along with the undrained can of Rotel and tomato sauce. These ingredients come together to create the hearty, flavorful sauce that makes this recipe truly stand out. Add water next—the liquid will help cook the pasta straight in the pot, infusing each strand with delicious taco flavor.
Step 3: Add and Cook the Spaghetti
Break your spaghetti in half to help it fit in the pan and press it gently into the liquid mixture so it’s mostly submerged. Bring the pot to a boil, then reduce the heat and cover it, letting it simmer for 12 to 15 minutes. Stir occasionally to prevent sticking and check that the pasta is cooked through and the sauce has thickened beautifully.
Step 4: Melt in the Cheeses
Once the spaghetti is tender and most of the liquid absorbed, stir in shredded cheddar and Monterey Jack cheeses. The cheeses will melt into the mixture, transforming the sauce into a creamy, cheesy wonder that perfectly complements the taco flavors.
Step 5: Season to Taste and Serve
Finish by seasoning with salt and pepper to your preference. Give it one last stir to incorporate everything, then transfer to serving dishes and prepare for the delicious garnishes and sides that will complete this mouthwatering meal.
How to Serve One-Pot Taco Spaghetti Recipe
Garnishes
Fresh cilantro and sliced jalapeños are the perfect toppings to brighten up the richness of this dish. The cilantro adds a burst of herbal freshness, while the jalapeños bring a lively kick of heat. If you want extra creaminess, a dollop of sour cream or a squeeze of lime juice works beautifully as well.
Side Dishes
Although this One-Pot Taco Spaghetti Recipe is a complete meal on its own, pairing it with simple sides like a crisp green salad or crunchy tortilla chips adds lovely texture contrasts. A side of Mexican-style rice or refried beans can also round out the meal if you’re feeling extra hungry or celebrating Taco Tuesday.
Creative Ways to Present
For a fun twist, serve the spaghetti in small, individual cast-iron skillets or colorful bowls to keep the cheesy warmth intact. You can also sprinkle some crushed tortilla chips over the top for added crunch, turning this dinner into a visual feast. Offering a toppings bar with diced avocado, extra cheese, and hot sauce lets everyone customize their plates, which is always a hit!
Make Ahead and Storage
Storing Leftovers
This taco spaghetti keeps well in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before storing to maintain the best texture and flavor.
Freezing
You can freeze portions of the dish for up to 2 months. Place it in freezer-safe containers, leaving a little room for expansion. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers on the stove over low heat, adding a splash of water or broth to loosen the sauce if it has thickened too much. Alternatively, microwave in short intervals, stirring in between to heat evenly and keep the cheesy goodness intact.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and works well with the taco seasoning to keep the dish flavorful without sacrificing texture.
Is it necessary to break the spaghetti in half?
Breaking the spaghetti helps it fit better in the pot and ensures even cooking in the liquid. Whole strands might be harder to submerge fully, affecting texture.
Can I make this recipe vegetarian?
Yes! Swap out the ground beef for plant-based crumbles or cooked lentils, and use vegetable broth instead of water for extra depth. The taco seasoning and cheesy sauce still shine through.
What if I don’t have Rotel tomatoes?
You can substitute with diced tomatoes and add a small amount of diced green chilies or jalapeños to maintain that signature spicy tomato flavor.
Can I use a different type of pasta?
While spaghetti works best for this recipe’s texture and cooking time, other thin pastas like linguine or angel hair can also be used. Just adjust cooking times slightly to avoid overcooking.
Final Thoughts
This One-Pot Taco Spaghetti Recipe is truly a joyful dish to make and share. Its blend of familiar flavors with a delicious twist brings excitement to dinner time, especially when you want something quick, comforting, and fuss-free. I hope you give this recipe a try and find it as delightful and comforting as I do—happy cooking and even happier eating!
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One-Pot Taco Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This One-Pot Taco Spaghetti combines the bold flavors of taco seasoning with tender spaghetti pasta for a quick and easy dinner. Ground beef is simmered with diced tomatoes, tomato sauce, and cheese all in one skillet, making it a convenient, family-friendly meal packed with savory and cheesy goodness.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (8 oz) can tomato sauce
- 2 1/2 cups water
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Optional Garnish
- Fresh cilantro
- Sliced jalapeños
Instructions
- Heat the oil: Heat olive oil in a large skillet or deep sauté pan over medium heat to prepare for sautéing the aromatics and meat.
- Cook beef and onion: Add diced onion and ground beef; cook for 5–7 minutes until beef is browned and onion is softened. Drain any excess grease to keep the dish from being too oily.
- Add seasonings and liquids: Stir in taco seasoning, undrained Rotel, tomato sauce, and water, mixing everything well to combine flavors.
- Add pasta: Place broken spaghetti into the skillet, pressing it down so it submerges in the liquid, ensuring it cooks evenly.
- Simmer pasta: Bring the mixture to a boil, then reduce heat to low, cover the pan, and simmer for 12–15 minutes. Stir occasionally until the pasta is tender and most of the liquid is absorbed.
- Add cheese: Stir in shredded cheddar and Monterey Jack cheeses until melted and the sauce becomes creamy.
- Season: Taste the dish and season with salt and pepper as desired.
- Serve: Serve hot, optionally garnished with fresh cilantro and sliced jalapeños for added flavor and heat.
Notes
- Breaking the spaghetti in half helps the pasta fit better in the pan and cook evenly.
- Use drained or lean ground beef to reduce excess grease.
- Stir occasionally during simmering to prevent pasta from sticking to the pan.
- For a spicier dish, add more jalapeños or a dash of hot sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
