Last Tuesday, I was juggling a Zoom call and a toddler’s meltdown when I realized dinner was nowhere on my radar—then I spotted some ground beef and spaghetti in the pantry, and my brain screamed, “Taco night meets pasta!” That’s how this One-Pot Taco Spaghetti Bake came to life: cheesy, spicy, and all in one pan so I could clean less and eat more. It’s my slam-dunk for feeding the crew without losing my mind. If you’re craving a zesty, no-fuss meal, this one hits the spot.
Why You’ll Love This Recipe
I love this dish because it brings taco spice and pasta comfort together in one bite. It’s loaded with cheesy, melty goodness that always wins over everyone at the table. I make it all in one pot, which means fewer dishes and more time to relax. Plus, it’s quick to pull together—even on my busiest nights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 tbsp taco seasoning
1 lb ground beef
2/3 cup cheddar cheese, shredded
1/2 small yellow onion, chopped
10 oz can Rotel tomatoes (do NOT drain)
8 oz spaghetti noodles, uncooked
2 tbsp olive oil
3 cups water
1/3 cup chopped cilantro
Directions
I start by chopping the onion into small pieces and setting it aside.
In a large oven-safe skillet, I heat the olive oil over medium-high heat, then add the ground beef. I cook it for about 5–7 minutes, breaking it up as it browns, and drain any excess grease.
Next, I toss the chopped onion into the skillet and cook for 2–3 minutes until it softens and smells sweet.
I sprinkle taco seasoning over the beef and onions, stirring well to coat everything evenly.
Then, I pour in the can of Rotel tomatoes (juice and all) and water, stirring it all together.
I break the spaghetti noodles in half, add them to the skillet, and make sure they’re covered by the liquid. I cover and let it simmer on medium-low for 10–12 minutes, stirring occasionally until the pasta is al dente.
While the pasta finishes cooking, I preheat the oven to 350°F (175°C). I sprinkle the shredded cheddar cheese evenly on top, then bake the skillet for 15–20 minutes until the cheese is bubbly and golden.
Once it’s out of the oven, I sprinkle fresh cilantro over the top and let it rest for 5 minutes before serving.
Servings and Timing
This recipe serves 6 people and takes about 40 minutes in total. The oven temperature should be set to 350°F (175°C).
Variations
When I want to switch things up, I sometimes use ground turkey instead of beef for a lighter version. Mozzarella works beautifully if I’m craving a milder cheese. For extra depth, I use fire-roasted Rotel tomatoes, or I add a pinch of chili powder for a spicier kick.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze portions for up to 2 months. When reheating, I warm it on the stovetop over medium heat or in the microwave, adding a splash of water if it needs moisture.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, I sometimes dice 1 cup of fresh tomatoes and add an extra 1/4 cup of water—they give a slightly lighter flavor.
What if I don’t have taco seasoning?
I mix chili powder, cumin, and paprika—about 1 tablespoon total—for a quick homemade version.
How can I make it less spicy?
I use mild Rotel tomatoes or reduce the taco seasoning to 3 tablespoons for a milder version.
Can I skip the oven step?
Technically yes, but I don’t recommend it. Baking gives that cheesy, golden crust that makes this dish irresistible.
What should I serve with it?
I like to serve it with a simple green salad, some guacamole, or tortilla chips for crunch.
Conclusion
This One-Pot Taco Spaghetti Bake is my go-to for busy nights when I need something hearty, cheesy, and full of flavor without a mountain of dishes. It’s the perfect mashup of taco night and pasta comfort food. I hope it brings a little spice and joy to your dinner table—grab that skillet and make it happen!
This One-Pot Taco Spaghetti Bake is a cheesy, zesty mashup of taco night and pasta night made in a single skillet. With bold taco flavor, ground beef, Rotel tomatoes, and melted cheddar, it’s the ultimate easy comfort food for busy weeknights.
Ingredients
4 tbsp taco seasoning
1 lb ground beef
2/3 cup shredded cheddar cheese
1/2 small yellow onion, chopped
1 can (10 oz) Rotel tomatoes, undrained
8 oz spaghetti noodles, uncooked
2 tbsp olive oil
3 cups water
1/3 cup chopped cilantro
Instructions
Preheat oven to 350°F (175°C).
Heat olive oil in an oven-safe skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it up. Drain excess grease.
Add chopped onion and cook for 2–3 minutes until softened.
Stir in taco seasoning until beef and onions are well coated.
Add Rotel tomatoes (with juice) and water. Stir to combine.
Break spaghetti noodles in half and add to skillet, making sure they’re submerged. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente.
Top with shredded cheddar cheese and transfer skillet to oven. Bake for 15–20 minutes until cheese is bubbly and golden.
Remove from oven, sprinkle with chopped cilantro, and let rest for 5 minutes before serving.
Notes
Swap ground beef for turkey for a lighter version.
Use fire-roasted Rotel or add chili powder for extra spice.
Mozzarella works well for a milder, creamier cheese top.
To reduce spice, use mild Rotel and less taco seasoning.
