Easy One Pot Taco Spaghetti
Easy One Pot Taco Spaghetti is a delicious combination of my two favorite meals tacos and spaghetti rolled into one. This Mexican casserole is made in one pan and ready in under 30 minutes! Additionally, this one-pan taco spaghetti recipe is easy to put together. It combines ground beef seasoned taco seasoning, Rotel, spaghetti noodles, and melted cheese. The final product is a Mexican seasoned pasta dish that even our pickiest eater will ask for.
WHY DO WE LOVE TACO SPAGHETTI?
We’re obsessed with Taco Spaghetti because it blends the delicious flavors of tacos with the comforting appeal of spaghetti. Imagine savory ground beef, zesty salsa, and creamy cheese sauce all mingling with perfectly cooked pasta. It’s a dish that brings together the best of both worlds, offering a satisfying and flavorful meal that’s perfect for any occasion. Whether you’re hosting a family dinner or a casual get-together, Taco Spaghetti is sure to be a hit, delivering a unique and mouthwatering twist that everyone will love.
INGREDIENTS YOU’LL NEED:
- Ground Beef (1 Pound): Ground beef serves as the protein base for the dish, providing richness and flavor.
- Onion (Medium) (Chopped): Chopped onion adds aromatic flavor and texture to the dish, enhancing its overall taste.
- Green Pepper (½, Chopped): Chopped green pepper contributes freshness and a hint of sweetness, balancing the savory flavors of the beef and spices.
- Rotel Less Spice (10 oz) or Fire-Roasted Diced Tomatoes (14 oz Can): Rotel less spice or fire-roasted diced tomatoes add a tangy and slightly spicy kick to the dish, along with juicy tomato flavor.
- Taco Seasoning Packet (or 1/4 Cup Homemade Taco Seasoning): Taco seasoning provides the essential Mexican-inspired flavor profile, with a blend of spices like chili powder, cumin, garlic powder, and paprika.
- Beef Stock, Chicken Broth, or Water (3 Cups): Beef stock, chicken broth, or water serves as the cooking liquid for the spaghetti, infusing it with flavor as it cooks.
- Spaghetti (10 oz, Dry Noodles): Spaghetti noodles are the pasta component of the dish, providing a hearty and satisfying base for the taco-inspired flavors.
- Cheddar Cheese (4 oz, Shredded): Shredded cheddar cheese adds creamy richness and a gooey texture when melted, offering a delicious contrast to the savory and spicy elements of the dish.
- Cilantro (½ Cup, Chopped): Chopped cilantro adds freshness and a vibrant herbal flavor to the finished dish, enhancing its overall complexity.
- Avocado (Chopped): Chopped avocado adds creamy richness and a fresh, buttery texture, serving as a delicious topping or garnish for the finished taco spaghetti.
- Sour Cream (Optional): Sour cream can be added as a creamy and tangy topping, providing a cooling contrast to the spicy flavors of the dish, if desired.
HOW TO PREPARE ONE-POT TACO SPAGEHETTI?
Time needed: 30 minutes
- Brown the Beef:
Over medium-high heat brown the ground beef. Add the green pepper, and onions until the meat is no longer pink and the onions are soft and translucent. Drain meat if needed.
**Because I have picky eaters I use my Cusinart Mini-Prep to mince the onion, green pepper, and diced tomatoes. This way the kids don’t see the vegetables and dinner time goes smoother. - Add the Seasoning:
Add the taco seasoning diced tomatoes (including the juice), uncooked spaghetti noodles, and beef/chicken/water. Turn the heat up to high and bring to a boil.
- Simmer:
Once the liquid begins to boil reduce the heat to low, cover, and simmer for 15 minutes until the spaghetti is al dente. - Remove from Heat:
Remove from the heat. Sprinkle half of the cheese into the pan and stir well. Top with remaining shredded cheese and cilantro, then serve immediately.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, ground turkey or ground chicken can be used as a leaner alternative to ground beef.
The cooking time for spaghetti in a skillet varies but typically takes around 10-12 minutes. Follow the package instructions and stir occasionally to prevent sticking.
It’s recommended to drain excess grease from the ground beef to prevent the dish from becoming too oily. However, a small amount of fat can add flavor, so you can adjust according to your preference.
Yes, taco spaghetti can be made ahead of time and reheated. Store it in an airtight container in the refrigerator and reheat on the stovetop or microwave until heated through.
Yes, you can substitute cheddar cheese with other types like Monterey Jack, Colby, or a Mexican cheese blend for a similar flavor profile.
Common toppings include diced tomatoes, sliced olives, chopped cilantro, diced avocado, sour cream, and shredded lettuce. Feel free to customize with your favorite toppings!
POPULAR RECIPE SUBSTITUTIONS AND VARIATIONS:
- Ground Turkey: Substitute ground turkey for ground beef for a leaner option.
- Vegetarian: Skip the meat and use black beans or tofu crumbles as a protein substitute.
- Different Pasta: Try using penne, rotini, or shells instead of spaghetti for a different texture.
- Cheese Options: Experiment with different cheeses like Monterey Jack, pepper jack, or a blend of Mexican cheeses.
- Sauce Variations: Use enchilada sauce or taco sauce instead of salsa for a spicier flavor profile.
- Toppings: Customize with toppings like diced avocado, jalapeños, sour cream, or crushed tortilla chips for added texture and flavor.
WHAT CAN YOU SERVE WITH TACO SPAGHETTI?
This easy taco spaghetti recipe only takes 30 minutes to whip up which leaves you plenty of time to throw together a side dish or two to accompany it. Examples of my favorites:
- Salad: Lighten this hearty meal up by serving it with a veggie-packed salad. Toss your favorite greens with my Green Goddes Salad or toss together this easy Quinoa Salad.
- Cooked Vegetables: I love serving taco spaghetti with traditional Honey Garlic Glazed Roasted Carrots. Looking for something a little more simple? Try my Easy Zucchini Au Gratin.
- Chips: Keep the Mexican theme with chips, salsa, and guacamole.
HOW CAN LEFTOVER TACO SPAGHETTI BE STORED AND REHEATED?
Easy One Pot Taco Spaghetti casserole stores well in an airtight container for up to 3-4 days. You’ll want to let it cool completely before putting it in the fridge. To reheat on the stovetop over low heat stirring continuously until it is warmed throughout. Another option is to use the microwave just heat in one-minute increments stirring in between until it is warmed all the way through.
CAN MEXICAN SPAGHETTI BE FROZEN FOR LATER CONSUMPTION?
Occasionally, I make a double or triple batch of taco spaghetti so one or two batches can go in the freezer for busy weeknights. This can freeze well for up to 3 months. All you have to do is defrost it in the refrigerator overnight and bake it in a 350 degrees F oven for 20 minutes or until heated all the way through.
LOOKING FOR MORE DINNER RECIPES? TRP
Asiago Mushroom Chicken Breast: 30-Minute Meal: This dish combines tender chicken breasts with a creamy, cheesy Asiago mushroom sauce. It creates a rich and comforting meal that’s perfect for any occasion.
Creamy Tuscan Shrimp Linguine: How to Make: This dish combines succulent raw shrimp, luscious heavy cream, and fresh baby spinach. It creates a decadent pasta that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests.
30-Minute Creamy Ground Beef and Pasta Skillet: We’re keeping things simple with ingredients you probably already have, like ground beef, creamy heavy cream, tangy sour cream, sharp cheddar cheese, and a mix of tasty spices.
Easy One Pot Taco Spaghetti
Ingredients
- 1 Pound Ground Beef
- 1 Onion (medium) (chopped)
- ½ Green Pepper (chopped)
- 1 (10oz) Can Rotel Less Spice: (14oz Can)Fire Roasted Diced Tomatoes
- 1 Packet Taco Seasoning or (1/4 cup Homemade Taco Seasoning)
- 3 Cups Beef Stock Chicken Broth or Water
- 10 oz Spaghetti (dry noodles)
- 4 oz Cheddar Cheese (shredded)
- ½ Cup Cilantro (chopped)
- Avocado (chopped)
- Sour Cream (optional)
Instructions
- Brown the ground beef, green pepper, onions until the meat is no longer pink and the onions are soft and translucent. Drain meat if needed.**I have picky eaters and I use my Cusinart Mini-Prep to liquify the onion, green pepper and the diced tomatoes. This way the kids don't see the vegetables and dinner time goes smoother.
- Add the taco seasoning diced tomatoes (including the juice), uncooked spaghetti noodles, and beef/chicken/water. Turn the heat up to high and bring to a boil.
- Once the liquid begins to a boil reduce the heat to low, cover, and simmer for 15 minutes until the spaghetti is al dente.
- Remove from the heat. Sprinkle half of the cheese into the pan and stir well.
- Top with remaining shredded cheese and cilantro, then serve.
- Enjoy!