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
Scale
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
