Meal mash-ups are having a moment, and for good reason. They combine familiar flavors into exciting new dishes. This vibrant one-pot taco spaghetti recipe is the answer when you crave both zesty tacos and hearty pasta.
It brings together the best of both worlds in a single pot. You get convenience, incredible flavor, and minimal cleanup, perfect for busy weeknights.
Table of Contents
Why You’ll Love This Taco Spaghetti
- Effortless One-Pot Preparation: Cook everything in a single pot, from browning the meat to simmering the pasta. This streamlines your cooking process significantly.
- Quick Weeknight Dinner Solution: This dish comes together in under 30 minutes, making it ideal for busy evenings. Enjoy a satisfying meal without spending hours in the kitchen.
- Satisfies Taco and Pasta Cravings: The rich, savory blend of taco seasoning and cheesy spaghetti truly hits the spot. It offers a unique fusion flavor everyone will enjoy.
- Crowd- pleasing Family Favorite: Kids and adults alike adore this fun and flavorful twist on two classics. It is a guaranteed hit for any family dinner.
- Easily Customizable Ingredients: Adjust the spice, protein, or veggies to suit your family’s preferences. Make this taco spaghetti recipe truly your own with simple swaps.
- Minimal Cleanup Required: With just one pot to wash, your after-dinner routine becomes much easier. Spend less time scrubbing and more time relaxing.
Ingredients
To create this incredibly delicious taco spaghetti recipe, gather these simple ingredients. You likely have many of them in your pantry already.
- 1 lb. 93% lean ground beef
- 1 small yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 4 c. water
- 1 (14.5-oz. can) diced tomatoes, preferably Rotel
- 1 (1-oz.) packet or 2 tbsp. homemade taco seasoning
- 8 oz. spaghetti
- 4 oz. Velveeta cheese or American cheese, cut or torn into pieces
- 1 c. (4 oz.) sharp cheddar cheese, shredded
- 1/2 c. chopped fresh cilantro, plus more for serving
- Sour cream or Mexican crema, for serving (optional)
Notes & Substitutions
- Using 93% lean ground beef helps minimize excess grease, so you might not need to drain the meat before adding other ingredients.
- For different dietary needs or preferences, substitute with lean ground turkey or ground chicken. Rotel diced tomatoes with green chilies infuse the dish with a fantastic depth of flavor and a gentle kick.
- You can use regular diced tomatoes and add a pinch of chili powder if you prefer less heat.
- A store-bought taco seasoning packet offers convenience, but a homemade blend lets you control the spice and sodium levels.
- For the pasta, classic spaghetti creates the traditional experience, but feel free to break it into smaller pieces for easier stirring and serving.
- Velveeta cheese provides an incredibly smooth, creamy texture to the sauce, ensuring a luxurious finish. You can swap it for American cheese if that is what you have on hand.
- Sharp cheddar cheese adds a robust, tangy flavor that complements the taco seasoning beautifully. Alternatively, try a Mexican blend or Colby Jack cheese for a milder profile.
- Fresh cilantro brightens the dish with its herbaceous notes. Don’t skip it, even for garnish.
- A dollop of sour cream or Mexican crema adds a cooling, creamy contrast to the hearty taco spaghetti.
- Other optional toppings include sliced jalapeños, black olives, or crushed tortilla chips for extra crunch.
Equipment
You only need a few basic kitchen tools for this simple meal. The key is a generously sized pot to accommodate all the ingredients.
- Large pot or Dutch oven (at least 5-quart capacity)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Instructions For The Best Taco Spaghetti
Creating this one-pot taco spaghetti recipe is incredibly straightforward. Follow these steps for a delicious and easy meal.
- First, take your large pot or Dutch oven and place it over medium-high heat. Add the 93% lean ground beef to the hot pot.
- Immediately follow by adding the finely chopped yellow onion and minced garlic. Cook this mixture, stirring occasionally with a wooden spoon or spatula, until the ground beef is completely browned.
- This typically takes about 5 to 6 minutes. Break up any large chunks of meat as it cooks, ensuring an even texture throughout the dish.
- Once the beef shows no pink remaining, proceed to the next step. Since we use lean ground beef, draining the fat is often unnecessary.
- Next, pour the 4 cups of water into the pot with the browned beef mixture. Add the can of diced tomatoes, preferably Rotel, along with the entire 1-ounce packet of taco seasoning, or 2 tablespoons of your homemade blend.
- Stir all these ingredients together thoroughly to combine them well. Make sure the taco seasoning is fully dissolved into the liquid. Once everything is mixed, cover the pot with a lid.
- Increase the heat slightly if needed and bring the entire mixture to a rolling boil.
- Once the liquid is boiling, carefully remove the lid. Take the 8 ounces of spaghetti and break it in half lengthwise. This helps it fit better in the pot and makes stirring easier later on.
- Add the broken spaghetti directly into the boiling sauce. Ensure the pasta is submerged in the liquid as much as possible. Reduce the heat to medium-low, or a gentle simmer, and cover the pot once more.
- Allow the pasta to cook, simmering until it is tender. This process usually takes about 12 to 14 minutes. Stir the spaghetti occasionally during this time to prevent it from sticking to the bottom of the pot or clumping together.
- The liquid will reduce and thicken as the pasta cooks, absorbing the wonderful taco flavors.
- This is the magic of one-pot pasta, as the starch from the spaghetti helps create a creamy sauce.
- After the pasta is tender and most of the liquid has been absorbed, remove the pot from the heat. This stops the cooking process and prevents overcooked spaghetti.
- Immediately add the 4 ounces of Velveeta cheese (or American cheese), cut or torn into small pieces, and the 1 cup (4 ounces) of shredded sharp cheddar cheese.
- Also, sprinkle in the 1/2 cup of fresh chopped cilantro. Stir vigorously until all the cheese pieces are fully melted and completely incorporated into the sauce.
- The heat from the pasta and remaining liquid will melt the cheese into a smooth, luscious, and creamy sauce, transforming your dish into a rich and flavorful taco spaghetti.
- Finally, your hearty taco spaghetti recipe is ready to serve! Portion it into bowls.
- For an extra flourish and added creaminess, top each serving with more fresh cilantro and a dollop of sour cream or Mexican crema, if you like.
- Serve hot and enjoy this comforting, flavor-packed meal that came together so effortlessly.
Pro Tips & Troubleshooting
- To ensure your taco spaghetti turns out perfectly every time, keep these tips in mind.
- Use lean ground meat like 93% lean ground beef to avoid excessive grease. This often eliminates the need to drain the meat, saving you a step.
- Breaking the spaghetti in half before adding it to the pot makes stirring easier and ensures the pasta cooks more evenly.
- The starch released from the pasta naturally thickens the sauce, giving it a wonderfully creamy consistency.
For more information on how starches thicken sauces, refer to this culinary guide on thickening agents.
- Always avoid overcooking the spaghetti; taste a strand towards the end of the cooking time to ensure it is al dente or just tender.
- Adjust the taco seasoning to your family’s taste preferences, adding more for a bolder flavor or less for a milder dish.
- For the creamiest result, ensure the cheese fully melts smoothly into the hot pasta once removed from the heat.
- If the sauce becomes too thick for your liking, simply stir in a splash of milk or extra water until it reaches your desired consistency.
Serving, Storage & Variations
This versatile taco spaghetti makes a complete meal on its own, but it also pairs wonderfully with various sides.
Serving Suggestions
Serve your delicious taco spaghetti alongside some fluffy Mexican rice for a truly authentic pairing. You can also pair it with homemade refried beans to add more protein and fiber to your meal. For a refreshing contrast, add grilled or sliced avocado, providing a creamy, healthy fat.
Offer a dollop of guacamole on the side, boosting both flavor and texture. Garnish with extra fresh cilantro and a drizzle of Mexican crema for an elegant touch. Serving with sweet corn kernels adds a burst of natural sweetness and color.
Storage Instructions
Store any leftover taco spaghetti in an airtight container once it has cooled completely. Refrigerate promptly to maintain freshness. It will keep well in the refrigerator for up to 3 days, making it perfect for meal prep or quick lunches. Reheat gently on the stovetop or in the microwave.
Variations
Feel free to customize your taco spaghetti recipe to suit your tastes.
- Protein: Instead of ground beef, use shredded chicken or lean ground turkey for a lighter option. For a vegetarian twist, black beans or a mix of lentils make excellent protein substitutes.
- Pasta: Swap classic spaghetti for other pasta shapes like elbow macaroni, penne, or even rotini. Smaller pasta shapes might cook slightly faster.
- Cheese: Introduce a bit of heat by using Pepper Jack cheese instead of cheddar. You could also mix in some Monterey Jack for a milder flavor.
- Vegetables: Boost the nutritional content and color by adding diced bell peppers, sweet corn, or sliced black olives to the pot with the tomatoes. Stir in some fresh spinach at the end for an extra green boost.
- Spice Level: Kick up the heat by incorporating diced jalapeños with the onion and garlic. A dash of your favorite hot sauce or a pinch of cayenne pepper also works wonders for extra spice.
Nutrition Information
Please note that the following nutrition information is an estimate based on the ingredients listed and standard serving sizes. Exact nutritional values can vary depending on specific brands, cooking methods, and ingredient substitutions.
| Name | Value |
|---|---|
| Calories | 756 Calories |
| Fat | 41 g |
| Saturated Fat | 19 g |
| Trans Fat | 1 g |
| Cholesterol | 129 mg |
| Sodium | 1115 mg |
| Carbohydrate | 50 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Protein | 40 g |
Frequently Asked Questions
Can I make this vegetarian?
Yes, absolutely! Simply swap the ground beef for plant-based ground meat alternatives, black beans, or a combination of cooked lentils and mushrooms. Adjust seasoning as needed.
Can I prepare this in a slow cooker?
While designed for one-pot stovetop, you can adapt it. Brown the meat first, then combine all ingredients (reduce water slightly) in the slow cooker and cook on low for 3-4 hours or high for 1.5-2 hours.
How can I make it spicier?
Add a diced jalapeño or serrano pepper with the onion and garlic. You can also include a pinch of red pepper flakes or a dash of hot sauce when adding the seasoning.
Conclusion
This one-pot taco spaghetti recipe truly delivers on both flavor and convenience. It is a brilliant solution for anyone seeking a hearty, family-friendly meal that comes together quickly. With its rich, savory taste and minimal cleanup, it is sure to become a regular in your weeknight rotation.
Remember how easy it is to customize this dish to fit your family’s preferences. Give this simple taco spaghetti recipe a try tonight and discover your new favorite meal. Enjoy the smiles around your dinner table!
Taco Spaghetti
Ingredients
Equipment
Method
- Place a large pot or Dutch oven over medium‑high heat. Add ground beef, onion, and garlic. Cook 5–6 minutes until beef is browned, breaking it up as you go.
- Pour in the 4 cups water, add the diced tomatoes, and the taco seasoning. Stir well to combine, and bring the mixture to a boil.
- Break the spaghetti in half and add to the pot. Cover and reduce to medium‑low heat. Simmer 12–14 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Once the pasta is tender and most of the liquid has been absorbed, remove the pot from heat. Add the torn Velveeta (or American cheese), shredded cheddar, and chopped cilantro. Stir until the cheeses are fully melted and the sauce becomes creamy.
- Scoop into bowls, top with extra cilantro and a dollop of sour cream or crema if desired. Serve hot and enjoy your one‑pot taco spaghetti!
Nutrition
Notes
- Use lean ground beef (93% or higher) to skip draining grease.
- It can be made with ground turkey or chicken.
- Swap Velveeta for American cheese for smoother melt, or cheddar for sharper flavor.
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