Easy One Pot Taco Spaghetti
Try this Easy One Pot Taco Spaghetti for a delicious dinner made with simple ingredients, in under 30 minutes time! Taco spaghetti is creamy, cheesy, and so yummy!
Easy One Pot Taco Spaghetti
It’s no secret our family loves tacos and spaghetti, so why not combine the best of both worlds in one dish?
Today I’m excited to share my recipe for Easy One Pot Taco Spaghetti!
This taco spaghetti is a delicious + quick one-pot meal that’s made simple with ground beef, taco seasoning, rotel tomatoes, spaghetti noodles, water, shredded cheddar cheese, and cream cheese.
It can be made start to finish in under 30 minutes time, and is the perfect dinner for busy weeknights!
If you want to learn how to make Easy One Pot Taco Spaghetti then keep reading below or check out my full video tutorial over here.
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One Pot Taco Spaghetti Recipe
One of the best things about this taco spaghetti is the fact that you only need just a few simple ingredients to make it!
Another perk? You only need just one pot to cook it – making both cooking and clean-up easier!
Below I’ve included a list of all the ingredients you’ll need, as well as substitution and topping ideas.
Taco Spaghetti Ingredients
- 1 pound lean ground beef
- Taco seasoning – either homemade or store-bought will work
- Canned diced tomatoes with green chiles (I used medium spicy, but you can use whichever you like)
- Spaghetti noodles
- Water or beef broth (I’d recommend low sodium, if using broth)
- Cheddar cheese, freshly shredded recommended
- Cream cheese (I use 1/3 fat)
Substitution and Addition Ideas for Taco Spaghetti
Meat – Ground turkey, ground chicken, or cooked shredded chicken for the ground beef, or make this meatless with canned black beans.
Cheese – Cheddar is a classic choice but you can also use Monterey jack, Colby jack, pepper jack, a Mexican cheese, or a blend of your favorites.
Pasta – You can substitute any pasta, but I find this recipe works best with long noodles such as spaghetti, linguine, fettucine, or angel hair pasta.
Add Veggies – Feel free to add in diced onion, peppers, or corn. These can be added and cooked in with the ground beef.
Add Toppings – Top this taco spaghetti with your favorite taco toppings such as salsa, sour cream, guacamole, and/or garnish with diced green onion or parsley.
One-Pot Taco Spaghetti – Helpful Tips & Tricks
This recipe is pretty straightforward and simple, but I’ve included a few of my best tips below to ensure your taco spaghetti turns out great!
Tip #1: For the creamiest pasta, shred your own cheese
While pre-shredded cheese is tempting if you’re in a hurry, it only takes just a few minutes to use a block cheese grater and shred your cheese fresh.
Freshly shredded cheese tastes WAY better and melts better for optimal creaminess.
Tip #2: Don’t overcook your spaghetti noodles
Aim to cook your noodles until al dente. If they’re soft and mushy – you’ve cooked them a bit too long.
I provide an estimate of how long to boil your pasta in the recipe card below, but keep in mind that all cooktops boil at different rates, so this will vary.
Tip #3 – Choose a pot that has a lid
One of the perks of this meal is that it cooks in one pot, but you will need a lid for boiling the noodles and reducing the liquid.
This dutch oven pot is one of my all time favorites, and can also be used for my one-pot cheeseburger pasta.
Tip #4: Cook your ground beef ahead of time
This pasta dish is already super easy and quick to prepare, but if you have time go ahead and cook your meat in advance or even the night before to speed things up.
I personally like to cook up several pounds of beef at a time, season them with my homemade taco seasoning, and then freeze in individual pound servings so I can just thaw out when needed.
This makes taco night SO much easier!
Taco Spaghetti Storage Instructions
Refrigerate
Cool completely and store any leftover taco spaghetti in an airtight container in the fridge for up to 3 days.
To reheat, place individual servings in the microwave and heat for 30 seconds or until warm.
Freezer
Store in an airtight container or freezer safe bag and freeze for up to 3 months.
Once ready to eat, thaw in the fridge and re-heat individual servings in microwave for 30 second intervals or until warm.
More Spaghetti Recipes:
How to Make One Pot Taco Spaghetti (Step-by-Step Photos + Video Tutorial)
Recommended Kitchen Tools:
Step 1:
Use a box grater and shred your cheddar cheese. Set aside.
In a large skillet or pot, cook the ground beef on medium high heat until browned and no pink remains. Remove from heat and drain away excess grease.
Step 2:
Next, return to heat and add in taco seasoning and diced tomatoes with green chiles. Stir until combined.
Step 3:
Next add in the spaghetti noodles and pour water or beef broth on top. Use a spoon to gently press the spaghetti noodles down into the liquid mixture.
Let the mixture come to a boil, cover with a lid, and reduce heat to low-medium to simmer for 7-12 minutes, or until the liquid has reduced down. I recommend checking on it and stirring it halfway through.
Step 4:
Next lower heat to lowest setting and add in cream cheese and shredded cheddar cheese, stirring until evenly combined.
Step 5:
If desired, you can save some of the shredded cheese for garnishing on top at the end.
Remove from heat and serve with additional toppings if desired.
PrintEasy One Pot Taco Spaghetti
Try this Easy One Pot Taco Spaghetti for a delicious dinner made with simple ingredients, in under 30 minutes time! Taco spaghetti is creamy, cheesy, and so yummy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mexican
Ingredients
- 1 pound lean ground beef (I use 85/15)
- 1 oz packet taco seasoning or 2 tbsp homemade taco seasoning
- 10 oz canned 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 (I used 1/3 fat)
Optional Garnish/Toppings:
- Parsley or Chopped Green Onion
- Salsa
- Sour Cream
Instructions
- Use a box grater and shred your cheddar cheese. Set aside.
- In a large skillet or pot, cook the ground beef on medium high heat until browned and no pink remains. Remove from heat and drain away excess grease.
- Next, return to heat and add in taco seasoning and diced tomatoes with green chiles. Stir until combined.
- Next add in the spaghetti noodles and pour water or beef broth on top. Use a spoon to gently press the spaghetti noodles down into the liquid mixture.
- Let the mixture come to a boil, cover with a lid, and reduce heat to low-medium to simmer for 7-12 minutes, or until the liquid has reduced down. I recommend checking on it and stirring it halfway through.
- Next lower heat to lowest setting and add in cream cheese and shredded cheddar cheese, stirring until evenly combined. If desired, you can save some of the shredded cheese for garnishing on top at the end.
- Remove from heat and serve with additional toppings if desired.
Notes
Taco Spaghetti Storage Instructions
Refrigerate
Cool completely and store any leftover taco spaghetti in an airtight container in the fridge for up to 3 days.
To reheat, place individual servings in the microwave and heat for 30 seconds or until warm.
Freezer
Store in an airtight container or freezer safe bag and freeze for up to 3 months.
Once ready to eat, thaw in the fridge and re-heat individual servings in microwave for 30 second intervals or until warm.
MORE PASTA RECIPES YOU’LL LOVE:
- One Pot Cheeseburger Pasta
- Cheesy Taco Pasta
- Easy Ground Beef Stroganoff
- Cheesy Ground Beef Noodle Casserole
I hope you enjoyed today’s recipe for my Easy One Pot Taco Spaghetti!
Does your family love tacos and spaghetti too? Let me know in the comments below!
Thanks for stopping by! – Cara
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