Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
