One Pot Taco Spaghetti
All your favorite flavors of tacos in spaghetti form – made in ONE PAN! So cheesy, comforting and stinking easy with no clean-up!
Tacos in pasta form? Um, yes, please. I mean, the answer is always yes, right?
And if not, the answer should always be yes when it’s made in one single pan.
No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta.
When ready to serve, sprinkle on that cheese to let it get all ooey gooey on top.
It’s practically a spaghetti casserole with pretty much zero work and clean-up!
One Pot Taco Spaghetti
All your favorite flavors of tacos in spaghetti form - made in ONE PAN! So cheesy, comforting and stinking easy with no clean-up!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef*
- 1 1.25-ounce package taco seasoning
- 1 10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 tablespoon tomato paste
- 8 ounces spaghetti
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 Roma tomato, diced
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
- Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
- Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
- Serve immediately, garnished with tomato and cilantro, if desired.
Notes
*Ground chicken or pork can be substituted.
Did you make this recipe?
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Excellent quick meal. I omitted the cilantro because of personal preference and used sliced avocado on top of the completed dish.
So good, easy and simple clean up.
This is so easy to make! Love the taste and variations you can make.
Family initially cringed at the name, but were eating seconds until it was gone! Will make again! I did make a few changes – didn’t add oil ( really didn’t see the need), added 2oz cream cheese at the end which made it creamy. Thanks for the recipe!
I made this vegetarian using frozen Gardein veggie crumbles instead of ground beef(otherwise followed the recipe as written). It was excellent!
This was delicious! It was perfect as written, and I will make it often. Thank you for such a great recipe!
My daughter in law recommended and she was right. Super fast and easy, and really delicious.
I added about 1.5 cups of my homemade cream of tomato soup after the water was absorbed to make the sauce creamy . Will definitely make it again!
I only used half a pound of ground beef and used half the amount of cheese. It came out perfect with the amount of water called for in the recipe. It definitely was easier than cooking the pasta separately. Definitely a one pot wonder and a recipe I would make again and again!!!
I am extremely happy I found this recipe. I made it for my grandson and I and he could not stop eating it.. I had to go for seconds also. Such a simple awesome tasting recipe. I also use ground chicken . I like the fact cheese can be added at the end because I can’t eat cheese but my grandson can. This recipe is a keeper for me and for me and we absolutely love it thank you.
I made this for dinner and my family LOVED it. I did change the rotel tomatoes (didn’t have them) for diced stewed and pico de gallo, cooked the pasta (angle hair) separate.
I will make this again.
My family loved this recipe. Served it with a small tossed salad.
This was so very good and a different spin on pasta I didn’t know I needed. I tweaked the recipe for my own tastes but kept pretty close to the original.
I did cut up one medium yellow onion and sautéed that with some jarred garlic before browning the meat. I made a goof and forgot to add the taco seasoning after it but threw it in with everything else (turned out so yum still!). I used 2 cups of water and one cup of medium picante pace salsa. Used thin spaghetti and it was done in about 16-20 min for me. I waited to dole out my own cheese afterwards as too much lactose isn’t good for me :).
This will be made again! I can see it being a hit.
Just made it.. followed the recipe ( well I left out the cheese ) but it was so dang on good!! I’ve made several of her recipes and they are all so good!!
Cook spaghetti separate so you can rinse it of the starch after, then mix into the bubbly hot sauce. Let sit 10 minutes. 1.5 lbs of beef, 2 packets of Taco seasoning, 2 cans undrained of fire roasted tomatoes, and 1 can undrained corn, and one can of rinsed black beans with 1/2 cup of water. Shredded cheese on the side (not the bagged kind).
Everyone on here is saying how much they liked and enjoyed the recipe. You are the only one that basically changed the whole recipe. Nobody asked. And not once did you say anything about how she made it
LOLL!! Truth
You should never rinse cooked pasta except for when making a cold pasta salad. Not sure why you even commented on this recipe since you didn’t even make her recipe.
Excellent. Made a couple minor tweaks to fit our preferences but the recipe is also fantastic as is. Thanks!
I just love this recipe and is so easy made it several times this is a keeper
The family loved this. I used beef broth like others suggested…Also added a second taco seasoning, green chiles, a little more broth and noodles than it called for just trying to stretch the serving a bit…However it would have been perfect the way the recipe was written….Winner!
This is one of my favorite recipes I love it only thing I do different is cook my spaghetti separate then add it to rest of ingredients This meal also freezes great
This was delicious and so easy. My whole family loved it. Mine came out a bit saucy, because I got worried the pasta wasn’t cooked enough and put in a little more water, but we liked it saucy. I added a can of kidney beans (drained and rinsed). I have loved every recipe I try from this site – thank you.