One Pot Taco Spaghetti
This One Pot Taco Spaghetti combines the bold flavors of tacos with the comforting appeal of pasta, all made in a single skillet. Juicy ground beef, zesty taco seasoning, tender spaghetti, and gooey cheddar cheese come together in just 30 minutes, making this dish a quick and satisfying weeknight dinner.
Servings: 4
Calories: 497kcal
Ingredients
- 1 clove garlic minced
- ¼ cup finely diced onions
- 1 pound lean ground beef
- 1 1-ounce packet taco seasoning
- 1 14-ounce can diced tomatoes (with liquid)
- 2 cups water
- 8 ounces uncooked spaghetti
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley for garnish
Instructions
- In a large skillet over medium heat, add the minced garlic, diced onions, and ground beef. Cook until the beef is browned, breaking it apart as it cooks. Drain any excess fat.
- Sprinkle the taco seasoning over the cooked beef and stir to evenly coat.
- Add the diced tomatoes with their liquid, the water, and the uncooked spaghetti.
- Bring the mixture to a boil, gently pushing the spaghetti down so it's fully submerged.
- Reduce the heat to a simmer, cover the skillet, and cook for about 15 minutes, stirring occasionally, until the spaghetti is tender.
- Remove the lid and cook for 1 more minute to reduce any remaining liquid.
- Turn off the heat, sprinkle the shredded cheddar cheese over the top, and cover the skillet. Let sit for 2–5 minutes until the cheese melts.
- Garnish with chopped parsley and serve hot.
Notes
Customize with corn, black beans, or diced jalapeños for extra texture and flavor.
Swap cheddar for a Mexican blend, Monterey Jack, or pepper jack cheese.
Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.
Stir occasionally while cooking to prevent spaghetti from sticking.