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Easy One Pot Taco Spaghetti

A crowd-pleasing fusion dish that combines classic taco flavors with spaghetti in one convenient pot. This hearty meal delivers all the Tex-Mex taste you love with minimal cleanup!  
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main-course
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

  • For the Taco Spaghetti
  • 1 pound lean ground beef 85/15 recommended
  • 1 oz packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 10 oz can diced tomatoes with green chiles not drained
  • 8 ounces spaghetti noodles
  • 2 1/4 cups water or low-sodium beef broth
  • 1 1/2 cups cheddar cheese freshly shredded
  • 4 ounces cream cheese 1/3 fat recommended
  • Optional Toppings
  • Chopped parsley or green onions
  • Salsa
  • Sour cream

Method
 

  1. Prepare the Cheese
  2. Shred the cheddar cheese using a box grater if using a block cheese. Set aside for later use. Freshly shredded cheese melts more smoothly than pre-packaged shredded cheese, which often contains anti-caking agents.
  3. Brown the Meat
  4. In a large skillet or pot, cook the ground beef over medium-high heat until completely browned and no pink remains, about 5-7 minutes. Break up the meat with a wooden spoon as it cooks for even browning. Once cooked, remove from heat and drain away excess grease to prevent a greasy final dish.
  5. Add Seasonings
  6. Return the pot to heat and add the taco seasoning and diced tomatoes with green chiles. Stir until the meat is thoroughly coated with the seasoning mixture. The tomatoes will add moisture and flavor to the dish.
  7. Add Pasta and Liquid
  8. Add the spaghetti noodles to the pot and pour water or beef broth over them. Use a spoon to gently press the noodles down into the liquid mixture to ensure they're fully submerged and cook evenly. Breaking the noodles in half before adding them can make them easier to submerge.
  9. Cook the Pasta
  10. Bring the mixture to a boil, then cover with a lid and reduce heat to low-medium. Simmer for 7-12 minutes, or until the liquid has reduced and pasta is cooked to al dente. Stir halfway through cooking to prevent sticking and ensure even cooking. The cooking time may vary depending on the thickness of your pasta.
  11. Add Cheese
  12. Lower heat to the lowest setting and add cream cheese and shredded cheddar cheese, stirring until evenly combined and melted. If desired, reserve some shredded cheese for garnishing on top. The cream cheese adds a wonderful creaminess while the cheddar provides that classic taco flavor.
  13. Serve
  14. Remove from heat and serve immediately with additional toppings if desired. The pasta will continue to absorb sauce as it sits, so serving promptly ensures the best texture and consistency.

Notes

  • For a spicier version, add jalapeños or a dash of hot sauce.
  • You can substitute ground turkey or chicken for a lighter option.
  • For a vegetarian version, use plant-based ground meat and vegetable broth.
  • Leftover taco spaghetti can be stored in an airtight container in the refrigerator for up to 3 days.
  • The dish can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth to restore creaminess.
  • Adding a can of black beans or corn can enhance nutrition and flavor.