If you are searching for a vibrant, comforting, and fuss-free dinner option, this One-Pot Taco Spaghetti Recipe is your new best friend. Combining the bold flavors of taco seasoning with the classic comfort of spaghetti, this dish is a total game-changer for weeknight meals. It’s packed with savory ground beef, zesty diced tomatoes with green chilies, and melty cheese all cooked together in one pan. The result is a creamy, satisfying, and colorful meal that tastes like a fiesta on your plate, without the complicated prep or cleanup.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is key to making this One-Pot Taco Spaghetti Recipe shine. Each component plays a vital role in building layers of flavor, balancing textures, and delivering that irresistible color contrast that makes this dish so inviting.
- Olive oil: For sautéing the beef and onions, adding a subtle fruity aroma and helping meld the flavors seamlessly.
- Ground beef: Provides rich, hearty protein and a juicy foundation to the taco-inspired sauce.
- Small onion, diced: Adds sweetness and texture, softening beautifully as it cooks.
- Taco seasoning packet: Brings a perfectly balanced blend of spices to create that unmistakable taco flavor in every bite.
- Rotel (diced tomatoes with green chilies): Delivers a spicy kick and juicy bursts of tomato brightness.
- Tomato sauce: Thickens and deepens the sauce with rich tomato notes for a saucy spaghetti experience.
- Water: Essential for cooking the pasta right in the sauce, helping it absorb all those vibrant flavors.
- Spaghetti, broken in half: The perfect vehicle to soak up all that zesty meat sauce, easy to manage in one pot.
- Shredded cheddar cheese: Melts into the sauce for creamy, sharp, and irresistible cheesiness.
- Shredded Monterey Jack cheese: Adds a smooth, mild creaminess that balances the sharper cheddar.
- Salt and pepper: To taste, enhancing all the other bold, vibrant components.
- Fresh cilantro and sliced jalapeños (optional): For a fresh, herbal, and spicy garnish that lifts the entire dish.
How to Make One-Pot Taco Spaghetti Recipe
Step 1: Warm Up Your Pan and Sauté
Start by heating a tablespoon of olive oil in a large skillet or deep sauté pan over medium heat. Once shimmering, add the diced onion and ground beef. Cook for about five to seven minutes, stirring occasionally until the beef is beautifully browned and the onions have softened to sweet perfection. Don’t forget to drain any excess grease to keep your dish from getting greasy.
Step 2: Spice It Up
Time to bring in the magic of taco seasoning. Sprinkle it over the browned beef and onions, then stir in the undrained can of Rotel, tomato sauce, and 2 1/2 cups of water. Mixing everything together ensures every strand of spaghetti will soak up all those rich, spicy layers of flavor.
Step 3: Add the Pasta
Break the spaghetti in half and add it directly to the pan, pressing it gently down into the liquid mixture so it’s mostly submerged. This method allows the pasta to cook evenly and steeps it in the flavorful sauce like a dream.
Step 4: Simmer to Perfection
Bring the mixture up to a boil, then reduce the heat to low. Cover the pan and let it simmer for 12 to 15 minutes, stirring occasionally to prevent sticking. The pasta will soften perfectly while absorbing bold taco flavors and the tangy tomato sauce, thickening things up as the liquid mostly evaporates.
Step 5: Melt the Cheeses
Once the pasta is tender and the sauce is creamy, stir in the shredded cheddar and Monterey Jack cheeses. They melt effortlessly into a luscious, cheesy sauce that wraps around each bite with warmth and comfort.
Step 6: Season and Serve
Finish by seasoning with salt and pepper to taste—this final touch brings everything together. Serve your One-Pot Taco Spaghetti piping hot, garnished with fresh cilantro and sliced jalapeños for an extra burst of flavor and color if you like a bit of heat.
How to Serve One-Pot Taco Spaghetti Recipe
Garnishes
Fresh garnishes take this dish to the next level. Bright, chopped cilantro adds a refreshing, herbal note that contrasts the rich sauce beautifully. Sliced jalapeños offer a sharp kick for spice lovers, but you can also try a dollop of sour cream or a sprinkle of green onions for creamy or crisp alternatives.
Side Dishes
This One-Pot Taco Spaghetti Recipe is a meal on its own, but if you want to add sides, consider a simple green salad with a zesty lime vinaigrette to lighten the plate. Crispy tortilla chips also pair wonderfully, especially when you use them to scoop up every last delicious bite of cheesy sauce.
Creative Ways to Present
For a fun twist, serve the dish in mini cast iron skillets or individual oven-safe ramekins topped with extra cheese and broil for a couple of minutes to create a golden crust. This makes for a delightful presentation that’s sure to impress guests or delight family members.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh One-Pot Taco Spaghetti Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days, making for quick and easy meals without compromising on that bold taco flavor.
Freezing
If you want to make this dish ahead for later, you can freeze portions in freezer-safe containers. Since the pasta can sometimes become a bit soft after freezing, slightly undercook it during your initial preparation to help it hold up better.
Reheating
Reheat your leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally. Adding a splash of water or broth when reheating helps to restore the creamy sauce consistency and keeps the pasta from drying out.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative and will work wonderfully with this One-Pot Taco Spaghetti Recipe. Just make sure to cook it thoroughly and drain any excess liquid as needed.
What if I don’t have Rotel tomatoes with green chilies?
If you don’t have Rotel, you can substitute with diced tomatoes and finely chopped green chilies or jalapeños to maintain that signature spicy, tangy punch in the sauce.
Can I make this recipe vegetarian?
Yes! Simply swap out the ground beef for plant-based meat crumbles or cooked lentils. The taco seasoning and cheeses provide plenty of flavor, so the dish remains just as delicious.
Is it possible to use gluten-free pasta?
Definitely. Just ensure you adjust cooking times since gluten-free pasta can cook faster or differently. Keep an eye on it while simmering and stir regularly to prevent sticking.
How spicy is this One-Pot Taco Spaghetti Recipe?
The spice level is moderate with the Rotel tomatoes and taco seasoning, but it’s easy to adjust. Leave out jalapeños for a milder dish or add extra fresh chilies for more heat.
Final Thoughts
Now that you’ve discovered this incredibly flavorful and fuss-free One-Pot Taco Spaghetti Recipe, I hope you’re as excited as I am to make it part of your meal rotation. It’s the perfect way to enjoy a comforting, cheesy pasta dish that brings a lively taco twist to the table with minimal effort and maximum deliciousness. Give it a try, and prepare for lots of happy, satisfied smiles around your dinner table.
Print
One-Pot Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This One-Pot Taco Spaghetti is an easy, flavorful dish that combines the zest of taco seasoning with the comfort of creamy, cheesy spaghetti. Perfect for weeknight dinners, this recipe requires minimal cleanup and delivers a satisfying blend of seasoned ground beef, tomatoes with green chilies, and melted cheddar and Monterey Jack cheeses.
Ingredients
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
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Heat the oil: Heat olive oil in a large skillet or deep sauté pan over medium heat.
- Cook beef and onion: Add diced onion and ground beef. Cook for 5–7 minutes until the beef is browned and the onion is softened. Drain any excess grease.
- Add seasonings and liquids: Stir in the taco seasoning, undrained Rotel, tomato sauce, and water. Mix everything well.
- Add pasta: Add the broken spaghetti into the pan and press it down to ensure it is submerged in the liquid.
- Simmer pasta: Bring the mixture to a boil, then reduce heat to low. Cover the pan and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Incorporate cheese: Stir in the shredded cheddar and Monterey Jack cheeses until melted and the sauce becomes creamy.
- Season to taste: Add salt and pepper according to your preference.
- Serve: Spoon the taco spaghetti onto plates and garnish with fresh cilantro and sliced jalapeños if desired. Serve hot.
Notes
- To save time, you can use pre-diced onions and pre-shredded cheese.
- If you prefer a spicier dish, add extra jalapeños or use a hot taco seasoning.
- For a milder version, omit jalapeños and use mild taco seasoning.
- This dish can be made in one pot for easier cleanup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
