One Pot Taco Spaghetti
This One Pot Taco Spaghetti is a delicious fusion of tacos and pasta, made entirely in one skillet for easy cleanup. With savory ground beef, taco seasoning, tender spaghetti, and plenty of melted cheese, this 30-minute meal is a guaranteed family favorite.
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 entire can of diced tomatoes (including the liquid), along with the water and uncooked spaghetti.
- Bring the mixture to a boil, gently pushing the spaghetti down so it is fully submerged in the liquid.
- Reduce heat to a simmer, cover the skillet, and cook for about 15 minutes, stirring occasionally, until the spaghetti is cooked through.
- Remove the lid and cook for 1 additional minute to reduce any remaining liquid.
- Turn off the heat, sprinkle the shredded cheddar cheese over the top, and cover the skillet to allow the cheese to melt (about 2-5 minutes).
- Garnish with chopped parsley and serve hot.
Notes
Customize: Add corn, black beans, or diced jalapeños for extra flavor and texture.
Cheese options: Swap cheddar for a Mexican cheese blend, Monterey Jack, or pepper jack for extra spice.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water if needed.
Spaghetti tip: Stir occasionally during cooking to ensure the spaghetti cooks evenly and doesn't stick together.