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One Pot Taco Spaghetti

This recipe is perfect for busy evenings when you want something homemade without spending forever in the kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 Servings
Calories 520 kcal

Equipment

  • Large deep skillet or sauté pan (with lid)
  • Wooden spoon or spatula
  • Sharp Knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

For the Pasta

  • 12 oz spaghetti
  • 1 tbsp olive oil
  • 4 cups beef broth or water + bouillon

For the Taco Meat

  • 1 lb ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning or 2–3 tbsp homemade mix
  • 1 14 oz can diced tomatoes
  • 1 8 oz can tomato sauce

For the Cheesy Finish

  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese

Optional Toppings

  • Sour cream
  • Sliced green onions
  • Jalapeños
  • Crushed tortilla chips
  • Fresh cilantro

Instructions
 

Step 1: Brown the Beef

  • Heat a large deep skillet over medium heat. Add the ground beef and break it apart with a wooden spoon as it cooks.
  • Let it cook until it’s no longer pink and slightly browned for extra flavor.
  • Add the diced onions and cook for about 2–3 minutes until they soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Pro tip: Don’t rush this step—letting the beef brown properly builds a richer base for your one pot taco pasta.

Step 2: Add Seasoning and Sauce

  • Sprinkle in the taco seasoning and stir well so the beef is fully coated.
  • Pour in the diced tomatoes and tomato sauce. Mix everything together until it looks well combined and saucy.
  • Let it simmer for about 2–3 minutes so the flavors start to come together.
  • Pro tip: Stir continuously here so the seasoning doesn’t clump at the bottom of the pan.

Step 3: Cook the Spaghetti in the Pot

  • Pour in the beef broth and stir well. Bring the mixture to a gentle boil.
  • Break the spaghetti in half and add it directly into the pot. Press it down gently so it’s mostly submerged in the liquid.
  • Reduce heat to medium-low and let it simmer, stirring occasionally so the pasta doesn’t stick.
  • Cook for about 10–12 minutes or until the spaghetti is tender and most of the liquid is absorbed.
  • Pro tip: Stir more often in the last few minutes to keep the pasta from clumping together.

Step 4: Make It Cheesy and Creamy

  • Once the pasta is cooked, reduce the heat to low.
  • Add the shredded cheddar and mozzarella cheese. Stir until everything melts into a creamy, cheesy sauce.
  • Let it sit for 2–3 minutes so the sauce thickens slightly.
  • Pro tip: Add the cheese in batches for a smoother melt and extra creaminess.

Step 5: Serve and Enjoy

  • Spoon the taco spaghetti into bowls while it’s warm and gooey.
  • Top with your favorite extras like sour cream, green onions, or crushed tortilla chips for crunch.
  • Serve immediately and enjoy every cheesy, flavorful bite.

Notes

Nutritional Value (Approx. per serving)

  • Calories: 520 kcal
  • Protein: 28g
  • Carbohydrates: 42g
  • Fat: 26g
  • Saturated Fat: 11g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 780mg
  • Calcium: 220mg
  • Iron: 3mg
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.