Description
One-Pot Taco Spaghetti is a cheesy, flavorful fusion of Tex-Mex tacos and classic spaghetti, all made in a single pot for minimal cleanup and maximum comfort. Ideal for busy weeknights and full of pantry-friendly ingredients.
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)
Instructions
- Heat olive oil in a large skillet or deep sauté pan over medium heat.
- Add diced onion and ground beef; cook for 5–7 minutes until the beef is browned and onion is softened. Drain excess grease.
- Stir in taco seasoning, Rotel, tomato sauce, and water. Mix well.
- Add broken spaghetti and press down to submerge in the liquid.
- Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Stir in cheddar and Monterey Jack cheese until melted and sauce is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and sliced jalapeños if desired.
Notes
Swap ground beef with turkey or chicken for a lighter option.
Use plant-based meat or black beans for a vegetarian version.
Add bell peppers, corn, or zucchini for extra veggies.
Stir in cream cheese before adding shredded cheese for extra creaminess.
Store leftovers in the fridge up to 3 days; reheat with a splash of water or broth.
This dish is not ideal for freezing due to pasta texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
