When Taco Tuesday meets pasta night, magic happens in the form of this Easy One Pot Taco Spaghetti! This crowd-pleasing fusion dish combines the zesty flavors of your favorite taco seasonings with the comfort of spaghetti, all cooked together in one pot for maximum flavor and minimum cleanup.
I created this recipe on a busy weeknight when I couldn’t decide between Mexican and Italian, and it’s quickly become a family favorite. The pasta absorbs all the savory taco flavors as it cooks, resulting in a dish that’s hearty, satisfying, and bursting with Tex-Mex goodness.
Why You’ll Love This
- One pot wonder – everything cooks together, meaning fewer dishes to wash!
- Ready in about 30 minutes from start to finish
- Kid-friendly but easily spiced up for adults
- Uses pantry staples you likely already have on hand
- Leftovers taste even better the next day
Ingredients
- 1 pound lean ground beef (85/15 recommended)
- 1 oz packet taco seasoning or 2 tablespoons homemade taco seasoning
- 10 oz can diced tomatoes with green chiles, not drained
- 8 ounces spaghetti noodles
- 2 1/4 cups water or low-sodium beef broth
- 1 1/2 cups cheddar cheese, freshly shredded
- 4 ounces cream cheese (1/3 fat recommended)
- Chopped parsley or green onions
- Salsa
- Sour cream
Instructions
- Use a box grater to shred the cheddar cheese if using a block. Set aside.
- In a large skillet or pot, cook the ground beef over medium-high heat until browned and no pink remains. Remove from heat and drain away excess grease.
- Return the pot to heat and add taco seasoning and diced tomatoes with green chiles. Stir until combined.
- Add the spaghetti noodles to the pot and pour water or beef broth on top. Use a spoon to gently press the noodles down into the liquid mixture.
- Bring the mixture to a boil, then cover with a lid and reduce heat to low-medium. Simmer for 7-12 minutes, or until the liquid has reduced and pasta is cooked. Stir halfway through cooking.
- Lower heat to the lowest setting and add cream cheese and shredded cheddar cheese, stirring until evenly combined and melted. If desired, reserve some shredded cheese for garnishing on top.
- Remove from heat and serve with additional toppings if desired.
Tips & Variations
- For a spicier version, add a diced jalapeño with the onions or use hot taco seasoning.
- Ground turkey or chicken works great as a leaner alternative to beef.
- Add a diced bell pepper with the onions for extra vegetables and color.
- Make it vegetarian by omitting the meat and using vegetable broth instead of beef broth.
- If the mixture seems too dry while cooking, add a splash more broth or water.
- For meal prep, this dish freezes beautifully for up to 3 months.
Serving Suggestions
This hearty one-pot meal is delicious on its own, but you can take it to the next level with taco-inspired toppings. Set up a topping bar with diced avocado, sliced black olives, diced tomatoes, shredded lettuce, and additional cheese. A simple side salad with lime vinaigrette or some warm cornbread makes a perfect accompaniment.
For a fun presentation, serve in wide bowls with tortilla chips around the edges for scooping up all that saucy goodness!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The pasta will continue to absorb liquid as it sits, so you may want to add a splash of broth when reheating.
- For best results, stir the pasta occasionally while cooking to prevent sticking.
- The dish is ready when most of the liquid is absorbed but it’s still slightly saucy.
FAQs
Can I use different pasta shapes?
Absolutely! Medium pasta shapes like rotini, penne, or bowties work well. Just adjust cooking time according to package directions.
Is this dish very spicy?
As written, it’s mild to medium spice level. Adjust by using mild or hot taco seasoning, or add cayenne pepper to taste.
Can I make this ahead of time?
Yes! It reheats beautifully. You may want to add a splash of broth when reheating as the pasta continues to absorb liquid.
What if I don’t have taco seasoning?
Make your own with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, oregano, salt, and pepper.
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