Imagine the bold, zesty flavors of a classic taco combined with the hearty comfort of spaghetti—all coming together in one pot for an effortless, crowd-pleasing meal. This one-pot taco spaghetti is a weeknight lifesaver, perfect for when you crave something quick, delicious, and family-approved.
Growing up, taco nights were always a hit in my house. They were lively, fun, and easy to customize to everyone’s liking. When I first stumbled upon the idea of combining tacos with pasta, I knew I had to try it. The result? A dish that’s packed with flavor, incredibly easy to make, and leaves you with minimal cleanup. Whether you’re entertaining friends, feeding a hungry family, or just want to treat yourself, this dish will become your new favorite comfort food.
Why You’ll Love This Recipe:
- One Pot, Zero Hassle: No need to dirty multiple dishes. Everything cooks together, saving time and cleanup.
- Bold Taco Flavors: A savory, spiced sauce that brings all the flavors you love in tacos to the table.
- Family-Friendly: Kids and adults alike will adore this flavorful twist on pasta night.
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 small onion, diced
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 2 ½ cups chicken broth
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
How to Make One-Pot Taco Spaghetti
Step-by-Step Instructions:
- Prepare the Base:
Start by heating the olive oil in a large pot over medium heat. Once warm, add the diced onion and sauté until soft and fragrant, about 2-3 minutes. Stir occasionally to ensure even cooking. - Cook the Ground Beef:
Add the ground beef to the pot and cook until browned, breaking it up into smaller pieces as it cooks. Once it’s fully cooked, drain any excess fat for a leaner dish. - Season and Simmer:
Stir in the taco seasoning, ensuring the meat is evenly coated with those irresistible spices. Add the diced tomatoes (with their juices), tomato sauce, and chicken broth. Mix everything well to combine. - Add the Spaghetti:
Break the spaghetti in half and add it directly into the pot. Press it down gently so it’s submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking. - Incorporate the Cheese:
Once the pasta is tender and the sauce has thickened, sprinkle in the shredded cheddar cheese. Stir until the cheese is melted and creates a creamy, cohesive sauce. - Serve and Garnish:
Serve hot, garnished with freshly chopped cilantro for a bright, fresh finish. Pair it with a crisp side salad or tortilla chips for a complete meal.
Helpful Tips:
- Spice Level: If you prefer a milder flavor, use plain diced tomatoes instead of the kind with green chilies. For extra heat, add a pinch of cayenne or a dash of hot sauce.
- Customize Your Protein: Swap ground beef for ground turkey or chicken for a lighter version.
- Cheese Choices: While cheddar is classic, feel free to experiment with Monterey Jack or a Mexican blend for a gooey, melty twist.
- Prevent Stickiness: Stir the pasta occasionally as it cooks to prevent clumping.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Tex-Mex
- Diet: Family-Friendly
Notes:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of broth if needed to loosen the sauce.
Nutritional Information:
(Per Serving)
- Calories: 400
- Protein: 25g
- Carbs: 45g
- Fat: 12g
- Fiber: 4g
Frequently Asked Questions:
Can I use a different type of pasta?
Absolutely! Shorter pasta shapes like penne or rotini work great and may cook slightly faster. Just adjust the cooking time accordingly.
What can I add for extra veggies?
Feel free to toss in diced bell peppers, corn, or black beans for additional texture and flavor.
Is this dish freezer-friendly?
Yes, you can freeze this dish! Let it cool completely, then store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other Tex-Mex inspired dishes:
Conclusion
This one-pot taco spaghetti is the ultimate fusion of Tex-Mex and Italian cuisine, bringing comfort and bold flavors to your table with minimal effort. Whether you’re feeding a busy family or looking for a creative twist on pasta night, this dish is sure to impress. Give it a try, and don’t forget to share your results—nothing beats hearing how this recipe becomes a new favorite in your home!
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One-Pot Taco Spaghetti
Description
Imagine the bold, zesty flavors of a classic taco combined with the hearty comfort of spaghetti—all coming together in one pot for an effortless, crowd-pleasing meal. This one-pot taco spaghetti is a weeknight lifesaver, perfect for when you crave something quick, delicious, and family-approved.
Growing up, taco nights were always a hit in my house. They were lively, fun, and easy to customize to everyone’s liking. When I first stumbled upon the idea of combining tacos with pasta, I knew I had to try it. The result? A dish that’s packed with flavor, incredibly easy to make, and leaves you with minimal cleanup. Whether you’re entertaining friends, feeding a hungry family, or just want to treat yourself, this dish will become your new favorite comfort food.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 2 ½ cups chicken broth
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Prepare the Base:
Start by heating the olive oil in a large pot over medium heat. Once warm, add the diced onion and sauté until soft and fragrant, about 2-3 minutes. Stir occasionally to ensure even cooking. - Cook the Ground Beef:
Add the ground beef to the pot and cook until browned, breaking it up into smaller pieces as it cooks. Once it’s fully cooked, drain any excess fat for a leaner dish. - Season and Simmer:
Stir in the taco seasoning, ensuring the meat is evenly coated with those irresistible spices. Add the diced tomatoes (with their juices), tomato sauce, and chicken broth. Mix everything well to combine. - Add the Spaghetti:
Break the spaghetti in half and add it directly into the pot. Press it down gently so it’s submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking. - Incorporate the Cheese:
Once the pasta is tender and the sauce has thickened, sprinkle in the shredded cheddar cheese. Stir until the cheese is melted and creates a creamy, cohesive sauce. - Serve and Garnish:
Serve hot, garnished with freshly chopped cilantro for a bright, fresh finish. Pair it with a crisp side salad or tortilla chips for a complete meal.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of broth if needed to loosen the sauce.
