Taco Spaghetti (ONE POT!)

Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It’s a family favorite!

Taco Spaghetti Is…

• One-Pot Magic: Fewer dishes, and everyone is happier about that!
• Quick & Easy: Whip it up fast, ideal for those hectic days.
• Make It Your Own: Adjust spices or ingredients to your preference.
• Kid-Approved: A spaghetti twist that gets thumbs up from everyone!
• Packed with Flavor: Taco seasoning and enchilada sauce deliver so much flavor!

Ingredients Needed

This taco spaghetti calls for:

• Yellow onion & red pepper: Finely dice for even cooking.
• Minced garlic: Jarred for quicker prep.
• Lean ground beef: 93/7 ratio for less grease.
• Tomato paste: Concentrates flavor, don’t skip.
• Taco seasoning: Homemade for the most flavor; store-bought for convenience.
• Beef bouillon: Adds depth and additional seasoning.
• Diced/crushed tomatoes: Fire-roasted adds a nice smoky flavor.
• Enchilada sauce: Choose your spice level preference.
• Chicken broth: Low-sodium if worried about saltiness.
• Spaghetti: Regular works best, not thin or thick.
• Extra sharp cheddar cheese: Freshly grated tastes and melts better.

How To Make Taco Spaghetti

• Heat oil in a large pot over high heat. Sauté onion and red pepper.
• Add ground beef to the center; break apart and brown.
• Mix in garlic, tomato paste, and seasonings.
• Pour in diced tomatoes, enchilada sauce, and chicken broth. Bring to a boil.
• Break spaghetti in half, submerge in liquid.
• Cook until pasta is al dente, sauce should be saucy.
• Remove from heat, let cool slightly. Gradually add grated cheese, tossing until melted. Enjoy!

What To Serve With Taco Spaghetti

• Mexican salad with a cilantro-lime dressing
• French bread or cheesy pull-apart bread
• Roasted vegetables like broccoli or Brussels sprouts
• Corn on the cob or a simple corn salad
• Fresh guacamole and tortilla chips
• Fruit salsa with cinnamon chips for dessert

More One Pot Wonders:

• Penne Pasta with Sausage
• One Pot Burrito Bowls
• Chicken Orzo
• One Pot Spaghetti
• BBQ Pork Mac & Cheese

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5 from 1 vote

Taco Spaghetti

By Chelsea Lords

Taco Spaghetti is a one-pot wonder, combining taco-seasoned beef with saucy spaghetti. It’s a family favorite, packed with flavor!

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 servings

Equipment

• Large pot cast iron cooks quicker than nonstick

Ingredients

1x2x3x

USMetric

• ▢ 2 tablespoons olive oil
• ▢ 1 medium yellow onion finely diced, 1 cup
• ▢ 1 medium red pepper finely diced, 1 cup
• ▢ 1 tablespoon minced garlic
• ▢ 1 pound lean ground beef 93/7
• ▢ 2 tablespoons tomato paste
• ▢ 1 (1-ounce) packet taco seasoning see note 1
• ▢ 1 teaspoon beef bouillon
• ▢ 1 (14.5-ounce) can diced tomatoes or crushed tomatoes
• ▢ 10 ounces mild red enchilada sauce see note 2
• ▢ 3 cups chicken broth plus more if needed
• ▢ 12 ounces spaghetti not the whole package, see note 3
• ▢ Salt and pepper to taste
• ▢ 1 cup freshly shredded extra sharp Cheddar cheese pack to measure

Instructions 

• Heat oil in a large pot over high heat. Add the onion and pepper, cooking 3–5 minutes or until onion is translucent. Push veggies to edges of the pot.
• Add beef in the center of the pot. Allow it to sear for about 1 minute per side, then break it apart with a wooden spoon as it cooks. Continue until beef is mostly browned with some pink remaining.
• Mix in garlic, tomato paste, and taco seasoning. Season with salt and pepper; I add 1/4 teaspoon salt and 3/4 teaspoon pepper (see note 4). Stir and continue to cook until beef is fully browned through.
• Add tomatoes, enchilada sauce, and chicken broth to the pot. Bring the mixture to a full boil.
• Break spaghetti in half and submerge it in the liquid. Cook 10–12 minutes, stirring often and scraping the bottom of the pot to prevent pasta sticking. About 8–10 minutes in, reduce heat to medium to avoid evaporating too much liquid before pasta is done (see note 5 for troubleshooting).
• Once pasta is al dente (slightly firmer than desired), remove the pot from heat. The dish should be quite saucy. Using tongs, toss the pasta for about a minute until the sauce thickens and pasta is perfectly tender. Allow the mixture to cool slightly, then gradually add the cheddar cheese, 1/4 cup at a time, tossing until fully incorporated to avoid clumping.
• Serve immediately and enjoy!

Recipe Notes

Note 1: For the most possible flavor, make your own taco seasoning (otherwise we recommend a good brand for the most flavor).

• 1 tablespoon chili powder
• 1 teaspoon each paprika, cumin, garlic powder, onion powder
• 1/2 teaspoon oregano

(Use these seasonings in place of the taco seasoning packet.)

Note 2: Various brands of enchilada sauce can vary quite a bit in heat. I like Old El Paso mild red enchilada sauce in this recipe.

Note 3: Liquid is depending on 12 ounces regular spaghetti being used. Use a food scale (if possible) to be precise here!

Note 4: If you are using a packet, they're typically a lot more salty, so adjust salt/pepper to taste.

Note 5: Troubleshooting:

• Sauce soaked up and pasta not tender? Lower the heat slightly. Add extra broth if needed.
• Sauce not soaking in? Increase the heat.

Storage: Taco Spaghetti is best enjoyed right off the stove! However, you can keep it in the fridge for up to 3 days or freeze for up to 3 months. To reheat, heat it on the stove and add a splash of broth or water to return sauciness.

Nutrition

Serving: 1serving | Calories: 735kcal | Carbohydrates: 85.7g | Protein: 48.9g | Fat: 24.7g | Cholesterol: 104.3mg | Sodium: 2564.1mg | Fiber: 13.1g | Sugar: 15.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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