I blended the bold, zesty flavor of tacos with the comforting twirl of spaghetti—all cooked in one pot. The result is a fun, flavorful meal that’s simple to pull together and easy to love.
Why You’ll Love This Recipe
I love this recipe because it offers such a winning mix: it’s versatile (you can switch up proteins or pasta type), budget‑friendly (simple pantry staples), quick and easy (everything cooks in one pot in about 30 minutes) and crowd‑pleasing. Kids and adults alike will dig in—and cleanup is minimal. I also appreciate how it reheats well and even freezes nicely.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces spaghetti
1 pound lean ground beef
2 tablespoons taco seasoning
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 cup shredded cheddar cheese
Fresh cilantro, for garnish
Directions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add diced onion and minced garlic; sauté for about 2–3 minutes until fragrant and softened.
Add the ground beef and cook until browned; then stir in the taco seasoning.
Pour in the diced tomatoes, tomato sauce, and 3 cups of water; stir well and bring to a gentle simmer.
Break the spaghetti noodles in half and stir them into the pot, ensuring they are submerged in the liquid.
Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Turn off the heat and stir in the shredded cheddar cheese until it’s melted and the sauce is creamy.
Serve hot, garnished with fresh cilantro.
Servings and timing
Yield: 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Veggie‑Loaded: Add diced zucchini, bell peppers or mushrooms alongside or instead of meat.
Cheesy Supreme: Stir in cream cheese or top with a blend of cheeses.
Tex‑Mex Twist: Add extra cumin and smoked paprika for deeper flavor.
Spicy Kick: Toss in diced jalapeños or red chili flakes for heat.
Vegan Version: Use plant‑based ground “meat” or beans, and substitute vegan cheese.
storage/reheating
Once cooked, I let it cool completely and then store leftover portions in an airtight container. In the fridge it will keep up to 4 days; in the freezer up to 2 months. When reheating, I either use the stovetop or microwave and add a splash of water (or broth) to loosen the sauce and restore creaminess.
FAQs
Q1: Can I use a different type of pasta?
A1: Yes — you absolutely can. Even though the recipe calls for spaghetti, penne, rotini or linguine work well too; you’ll just want to adjust the cooking time slightly.
Q2: Is this dish very spicy?
A2: Not necessarily — it’s mildly spiced with taco seasoning as given. If I want more heat, I’ll add hot sauce, jalapeños or chili flakes to suit my taste.
Q3: Can I make this dish vegetarian?
A3: Absolutely. I can replace the ground beef with lentils, beans or plant‑based “crumbles,” and use vegan cheese to make it vegetarian or vegan friendly.
Q4: Do I need to drain the beef after cooking?
A4: If I’m using high‑fat ground beef, yes, I’d drain excess fat for a cleaner sauce. But if it’s lean ground beef, I can leave the little bit of fat in for extra flavor.
Q5: Can I freeze the leftovers?
A5: Yes — once cooled completely I portion it and freeze it. It freezes well and re‐heats nicely with a splash of water to bring it back to saucy texture.
Conclusion
I’m confident this One‑Pot Taco Spaghetti is a fantastic addition to the dinner rotation. It delivers bold flavor, hearty comfort, minimal cleanup and flexible variations to suit what I have in the fridge or freezer. Whether I’m cooking for a crowd or making a quick weeknight meal, this recipe hits the spot—and I think you’ll love it just as much.
This One-Pot Taco Spaghetti blends the zesty flavor of tacos with the comforting texture of spaghetti, all cooked in one pot. It’s quick, budget-friendly, and packed with flavor — perfect for busy weeknights or family meals.
Ingredients
12 ounces spaghetti
1 pound lean ground beef
2 tablespoons taco seasoning
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 cup shredded cheddar cheese
Fresh cilantro, for garnish
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add diced onion and minced garlic; sauté for about 2–3 minutes until fragrant and softened.
Add the ground beef and cook until browned; then stir in the taco seasoning.
Pour in the diced tomatoes, tomato sauce, and 3 cups of water; stir well and bring to a gentle simmer.
Break the spaghetti noodles in half and stir them into the pot, ensuring they are submerged in the liquid.
Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Turn off the heat and stir in the shredded cheddar cheese until it’s melted and the sauce is creamy.
Serve hot, garnished with fresh cilantro.
Notes
Use a different pasta like penne or rotini if desired; adjust cooking time accordingly.
Add veggies like bell peppers or zucchini for extra nutrition.
Replace beef with beans or plant-based meat for a vegetarian version.
Stir in a splash of water when reheating to keep the sauce creamy.
