One-Pot Taco Spaghetti Recipe
If you love flavorful, fuss-free meals that bring a fiesta to your table without hours in the kitchen, this One-Pot Taco Spaghetti Recipe is about to become your new go-to. Imagine the cozy comfort of spaghetti mingling with the bold, zesty flavors of taco seasoning, bright tomatoes, and melty cheese—all cooked together in one pot for easy cleanup and maximal taste. This dish combines the best of both worlds: hearty pasta and spicy taco goodness, delivering a delicious meal that feels vibrant, satisfying, and made with love.
Ingredients You’ll Need
Gathering the ingredients for this One-Pot Taco Spaghetti Recipe is delightfully simple, and each component plays a key role in building layers of flavor and texture. From the savory richness of ground beef and onions to the tangy pop of diced tomatoes with green chilies, these ingredients come together beautifully to create a one-bowl wonder.
- Olive oil: Essential for sautéing the onions and beef, adding a smooth base to the dish.
- Ground beef: Provides hearty protein and that rich, meaty flavor every taco lover craves.
- Small onion, diced: Adds sweetness and depth to balance the spices.
- Taco seasoning packet: The secret mix of spices that brings authentic taco flavor without any fuss.
- Rotel (diced tomatoes with green chilies): Instantly amps up the dish with bright, tangy heat and color.
- Tomato sauce: Creates a smooth, savory base for the sauce to cling to the pasta.
- Water: The liquid to cook the spaghetti right in the pot, keeping everything moist and melding flavors.
- Spaghetti, broken in half: The classic pasta shape that soaks up all those incredible taco-inspired flavors.
- Shredded cheddar cheese: Adds a creamy, sharp melt that enriches the sauce.
- Shredded Monterey Jack cheese: Brings a milder, creamy contrast to the cheddar to create luscious cheese layers.
- Salt and pepper: To taste, enhancing all the ingredients harmoniously.
- Fresh cilantro and sliced jalapeños (optional garnish): Provide freshness and a little extra kick to finish the dish beautifully.
How to Make One-Pot Taco Spaghetti Recipe
Step 1: Sauté the Aromatics and Beef
Start by heating the olive oil over medium heat in a large skillet or deep sauté pan. Add the diced onions and ground beef, cooking for about 5 to 7 minutes until the beef turns a beautiful brown and the onions soften to sweetness. This step is crucial, as browning the beef builds a savory foundation. Once cooked, carefully drain any excess grease to keep the dish from becoming too oily.
Step 2: Introduce the Taco Flavors
Next, stir in the taco seasoning, undrained Rotel, tomato sauce, and water. Mixing everything now lets those robust spices and vibrant tomatoes meld with the beef evenly, creating that signature taco taste that is both smoky and slightly spicy.
Step 3: Add the Pasta
Break the spaghetti in half and add it directly to the pan, carefully pressing it down to ensure it is submerged under the tomato-taco mixture. This technique helps the pasta cook evenly, soaking up all the flavors in the pot without sticking together.
Step 4: Simmer to Perfection
Bring your pot to a boil, then reduce the heat, cover, and let it simmer gently for 12 to 15 minutes. Be sure to stir occasionally to prevent sticking and to keep the pasta coated in the delicious sauce. You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed, leaving you with a rich, thick sauce.
Step 5: Melt in the Cheese
Turn off the heat and sprinkle in the shredded cheddar and Monterey Jack cheeses. Stir them in until fully melted and creamy, coating every strand of spaghetti in cheesy goodness. This finishing touch elevates the whole dish, making it irresistibly comforting and flavorful.
Step 6: Season and Serve
Finally, taste and adjust with salt and pepper as needed. This step lets you tailor the seasoning perfectly to your liking. Your One-Pot Taco Spaghetti Recipe is now ready to be plated for an easy, crowd-pleasing dinner.
How to Serve One-Pot Taco Spaghetti Recipe
Garnishes
Adding garnishes like fresh cilantro and sliced jalapeños not only enhances the presentation but also brightens the flavors wonderfully. The cilantro offers a fresh, herbal contrast to the spicy richness while jalapeños add an extra punch of heat if you crave boldness. Feel free to add a dollop of sour cream or a squeeze of lime for even more vibrancy.
Side Dishes
This dish is satisfying on its own, but pairing it with simple sides can balance the meal beautifully. A crisp green salad with a citrus vinaigrette or some fresh avocado slices can cool down the spice and add a refreshing crunch. If you want to go classic, warm tortilla chips or garlic bread make excellent companions.
Creative Ways to Present
For a fun twist, serve the One-Pot Taco Spaghetti Recipe in individual bowls topped with a sprinkle of crushed tortilla chips for texture, or turn it into a layered casserole by baking it with extra cheese on top until golden and bubbly. This dish also works well served alongside a taco bar where everyone can customize their own meal toppings.
Make Ahead and Storage
Storing Leftovers
Leftovers of this One-Pot Taco Spaghetti Recipe keep beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve moisture and flavor. When you reheat, the pasta will have absorbed the sauce fully, making it even more flavorful.
Freezing
While best enjoyed fresh, you can freeze leftover portions for up to 1 month. Use a freezer-safe container and leave some room at the top for expansion. Thaw overnight in the fridge and stir well before reheating to restore its creamy texture.
Reheating
Gently reheat the leftover One-Pot Taco Spaghetti Recipe on the stove over low heat, adding a splash of water or broth to loosen the sauce as needed. Stir frequently to ensure even warmth and prevent sticking. A quick zap in the microwave works in a pinch but be sure to cover it to avoid drying out.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative that works wonderfully with the taco seasoning. Just be sure to cook it thoroughly and drain any excess liquid to keep your pasta texture perfect.
Is this recipe spicy?
The spice level is moderate thanks to the taco seasoning and Rotel, but you can easily adjust it by choosing mild or hot versions of these ingredients or adding fresh jalapeños to dial the heat up or down.
Can I make this recipe vegetarian?
Yes, swap the ground beef for plant-based crumbles or extra beans like black beans or pinto beans for protein. You might want to add a bit more taco seasoning to maintain the punchy flavor.
What kind of cheese works best?
Cheddar and Monterey Jack cheeses melt smoothly and give a perfect balance of sharpness and creaminess, but feel free to experiment with pepper jack for a spicy kick or a blend of your favorite shredded cheeses.
Do I need to pre-cook the spaghetti?
No pre-cooking needed! Breaking the spaghetti and cooking it directly in the sauce allows it to soak up all the flavors while cooking through, making this dish truly a one-pot wonder.
Final Thoughts
This One-Pot Taco Spaghetti Recipe is the perfect way to bring a burst of vibrant, comforting flavors to your dinner table without complicating your evening. It’s straightforward, full of bold tastes, and easily adaptable to what you have on hand or your personal preferences. I can’t wait for you to try it—you might just find it becoming a fast favorite in your meal rotation, too!
Print
One-Pot Taco Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This One-Pot Taco Spaghetti is a flavorful and easy weeknight meal combining the zest of taco seasoning with hearty ground beef, tomatoes, and tender spaghetti pasta. Cooked all in one skillet, it’s a comforting fusion dish perfect for a quick dinner that requires minimal cleanup. Topped with melted cheddar and Monterey Jack cheese and garnished with fresh cilantro and jalapeños, this dish offers a spicy, cheesy twist on classic spaghetti.
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
Garnish
- Fresh cilantro, chopped (optional)
- Sliced jalapeños (optional)
Instructions
- Heat olive oil: Warm 1 tablespoon of olive oil in a large skillet or deep sauté pan over medium heat until shimmering.
- Cook beef and onion: Add diced onion and 1 pound ground beef to the pan. Cook for 5 to 7 minutes until the beef is fully browned and the onion softens. Drain any excess grease to reduce fat.
- Add seasoning and liquids: Stir in the packet of taco seasoning, 10 oz undrained can of Rotel, 8 oz can of tomato sauce, and 2 1/2 cups of water. Mix well to combine all ingredients evenly.
- Add spaghetti: Break 8 ounces of spaghetti in half and add to the pan. Press the pasta down so it is mostly submerged in the liquid mixture.
- Simmer until tender: Bring the mixture to a boil, then reduce heat to low. Cover the pan and let it simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Melt the cheeses: Stir in 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese until melted, making the sauce creamy and cheesy throughout.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as desired.
- Serve: Serve the taco spaghetti hot, garnished with fresh chopped cilantro and sliced jalapeños if you like an extra kick of heat.
Notes
- Breaking the spaghetti in half helps it cook evenly in one pot.
- Draining excess grease after browning beef reduces fat and prevents greasy sauce.
- Use low-sodium taco seasoning and tomato sauce for a reduced-sodium version.
- For a vegetarian option, substitute ground beef with plant-based crumbles.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
