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
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
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
