Why you’ll love this taco spaghetti
If there’s one thing we love about pasta, it’s how versatile it is. You can take your favorite flavors—like tacos—and turn them into an unforgettable meal. That’s exactly what this taco spaghetti recipe does.
It’s a little spicy, extra cheesy, and completely satisfying. Whether you’re feeding a family or just looking for a quick weeknight dinner, this recipe is a game-changer.
Searching for more one pot pasta recipes? pasta puttanesca / cheesy broccoli orzo / french onion pasta / smoked sausage pasta
Ingredient notes:
- Lean ground beef – We like to use lean beef for this recipe, but if you have a different type of ground beef, you may need to drain excess fat or skip the olive oil.
- Taco seasoning – Keep it simple and use store-bought if you have it. If you make your own, you might need to adjust the salt in the recipe. Use your best judgment.
- Rotel – Diced tomatoes and chilies in one can. You can use mild if you don’t want your spaghetti to be as spicy.
- Shredded cheese – We use a blend of cheese for this recipe, but you can use a basic shredded cheddar or another type of cheese if that’s what you prefer.
- Sour cream – We use this to create a tangy, creamy sauce. Feel free to use low fat, but don’t skip it.
- Fresh cilantro – This is a garnish, but it also adds tons of fresh flavor. Don’t skip it unless you actually hate cilantro. If that’s you, try green onion!
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Helpful tips from The Pasta Twins:
Don’t skip the stirring: While the spaghetti cooks, give it a good stir now and then to keep it from sticking.
Customize your spice level: Use mild Rotel or swap in diced tomatoes if you’re cooking for someone who doesn’t love spice.
Frequently asked questions
More spicy pasta recipes: curry pasta / spicy sausage pasta / spicy chicken chipotle pasta / cajun shrimp and sausage pasta
One Pot Taco Spaghetti
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 1-ounce packet taco seasoning
- 2 10-ounce cans Rotel diced tomatoes & green chilies (with juices)
- 3 cups chicken stock
- 2 ½ cups water
- 16 ounces spaghetti
- 1 1/2 cups Mexican blend shredded cheese
- 1/2 cup sour cream
- For garnish: chopped fresh cilantro
Instructions
- Cook the beef: In a large pot or dutch oven, brown the ground beef over medium heat until no longer pink. Add the diced onion, bell pepper and garlic. (Season with 1/2 teaspoon of salt). Sauté for 3-4 minutes until onions have become translucent and the peppers are tender.
- Make the sauce: Stir in the taco seasoning, spices, diced tomatoes with green chilies (including the juices), broth and water. Bring the mixture to a simmer.
- Cook the spaghetti: Add spaghetti to the pot, making sure it is submerged in the liquid. Reduce the heat to low and cover to pot. Allow the spaghetti to simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked and most of the liquid is absorbed.
- Make it cheesy: Once the spaghetti is tender, stir in the shredded cheese and sour cream.
- Garnish and serve: Add fresh cilantro before serving.
Nutrition
