Name: One-Pot Taco Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
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; Fresh cilantro and sliced jalapeños for garnish (optional)

A fun fusion of two comfort food classics, One-Pot Taco Spaghetti brings together the zesty boldness of Tex-Mex tacos and the satisfying warmth of cheesy spaghetti. It’s rich, creamy, and packed with flavor — all made in a single pot for easy cleanup. Perfect for busy weeknights or casual dinners with friends, this dish never fails to impress.

Why You’ll Love This Recipe

I love how this recipe simplifies dinner without compromising flavor. Everything comes together in one pot, making prep and cleanup a breeze. It’s hearty, cheesy, and delivers a fun taco twist on traditional spaghetti. Whether I’m craving something comforting or need a quick fix for the family, this dish always hits the spot. Plus, the ingredients are pantry-friendly, making it easy to whip up anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 pound ground beef

2 1/2 cups water

1 small onion, diced

1 packet taco seasoning

8 oz spaghetti, broken in half

1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

1 (8 oz) can tomato sauce

1/2 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro and sliced jalapeños for garnish (optional)

Directions

I heat olive oil in a large skillet or deep sauté pan over medium heat.

I add diced onion and ground beef, cooking until the beef is browned and the onion is softened — usually about 5 to 7 minutes. Then I drain off any excess grease.

Then I stir in the taco seasoning, Rotel, tomato sauce, and water, mixing everything together thoroughly.

I add the broken spaghetti to the skillet, gently pressing it down so it’s submerged in the liquid.

After that I bring the mixture to a boil, then reduce the heat and cover the pan. I let it simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.

I stir in the cheddar and Monterey Jack cheese until the sauce is smooth and creamy.

Next I season with salt and pepper to taste.

I serve it hot, garnished with fresh cilantro and sliced jalapeños if I want a little extra kick.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes
Each serving has approximately 470 kcal.

Variations

I sometimes swap the ground beef for ground turkey or chicken for a lighter version.

For a spicier kick, I stir in a chopped chipotle pepper or add hot sauce.

I make it vegetarian by using plant-based ground meat or black beans instead of beef.

To add more veggies, I toss in bell peppers, corn, or zucchini with the onions.

For a creamier texture, I mix in a few tablespoons of cream cheese just before adding the shredded cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over medium-low heat or microwave individual portions until hot. If it’s too thick, I stir in a splash of water or broth to loosen it up. This dish doesn’t freeze particularly well due to the pasta texture, so I prefer enjoying it fresh or within a few days.

Related Recipes:

One-Pot Beef and Cheddar Ranch Pasta

FAQs

How can I make this dish less spicy?

I use mild Rotel or substitute with plain diced tomatoes. Skipping the jalapeños and opting for a mild taco seasoning also helps control the heat.

Can I use a different type of pasta?

Yes, I’ve made this with penne and elbow macaroni. Just keep in mind that cooking times and liquid amounts may need adjusting slightly.

What can I serve with taco spaghetti?

I like serving it with a side salad, garlic bread, or even tortilla chips for dipping into the cheesy sauce.

Can I prepare this ahead of time?

I can brown the meat and prep the ingredients in advance, but I prefer cooking it fresh since the pasta can get too soft if it sits too long.

Is this dish gluten-free?

Not as written, but I can make it gluten-free by using certified gluten-free spaghetti and taco seasoning.

Conclusion

One-Pot Taco Spaghetti is one of my go-to meals when I want something flavorful, filling, and easy to make. It’s a creative blend of two beloved dishes that’s always a crowd-pleaser. With minimal cleanup and tons of room to customize, this recipe earns a regular spot on my weeknight dinner rotation.

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