Taco Spaghetti (ONE POT!)

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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!

The best Taco Spaghetti in a pot with tongs about to scoop some up.

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!

All the ingredients in this recipe prepped out for easy assembly.

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.

Oil, pepper, onion, ground beef, seasonings, tomato paste, and garlic being sautéed together in a pot for this taco spaghetti.

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!

Tomatoes, enchilada sauce, broth, and the noodles being added to the pot.

What To Serve With Taco Spaghetti

Cheese being tossed with the noodles for this taco spaghetti.

STORAGE

Leftovers?

  • Best Fresh: As with most pasta dishes, Taco Spaghetti is best right off the stove!
  • Refrigerate: In airtight container for up to 3 days.
  • Freeze: Up to 3 months; thaw in fridge.
  • Reheat: On stove with a splash of broth or water to return sauciness.

The dish ready to be served and enjoyed.

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Taco Spaghetti

5 from 2 votes
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 in a pot with tongs about to scoop some up.
Print Recipe

Taco Spaghetti

Taco Spaghetti in a pot with tongs about to scoop some up.
5 from 2 votes
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!
Course Dinner, Main Course
Cuisine American
Keyword Taco Spaghetti
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Chelsea Lords
Calories 735kcal
Cost $12.76

Equipment

  • Large pot (cast iron cooks quicker than nonstick)

Ingredients

  • 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 (93/7) ground beef
  • 2 tablespoons tomato paste
  • 1 pkt. (1 oz) taco seasoning (Note 1)
  • 1 teaspoon beef bouillon
  • 14.5 oz can diced or crushed tomatoes
  • 10 oz can mild red enchilada sauce (Note 2)
  • 3 cups chicken broth, plus more if needed
  • 12 oz. spaghetti NOT the whole package (Note 3)
  • Salt & pepper, to taste
  • 1 cup freshly grated extra sharp cheddar cheese (pack to measure)

Instructions

  • VEGGIES: Heat oil in a large pot over high heat. Add the onion & pepper, cooking for 3-5 minutes or until onion is translucent. Push veggies to edges of the pan.
  • BEEF: Add beef in center of pan. Allow it to sear for about 1 min per side, then break it apart with a wooden spoon as it cooks. Continue until the beef is mostly browned, with some pink remaining.
  • SEASONINGS: Mix in the garlic, tomato paste, & taco seasoning. Season with salt and pepper; I add 1/4 tsp salt & 3/4 tsp pepper. (See Note 4). Stir and continue to cook until beef is fully browned through.
  • BRING TO BOIL: Add tomatoes, enchilada sauce, & chicken broth to the pot. Bring the mixture to a full boil.
  • SPAGHETTI: Break spaghetti in half and submerge it in the liquid. Cook for 10-12 minutes, stirring often and scraping the bottom of the pot to prevent pasta sticking. About 8-10 minutes in, reduce the heat to medium to avoid evaporating too much liquid before the pasta is done. (Note 5 for troubleshooting)
  • ADD CHEESE: Once the 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.
  • ENJOY: Serve immediately and enjoy!

Video

Recipe Notes

Note 1: For the most possible flavor, make your own (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. We like Old El Paso mild red enchilada sauce in this recipe.
Note 3: Liquid is depending on 12 oz. 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 & Pasta Not Tender? Lower the heat slightly. Add extra broth if needed.
  • Sauce Not Soaking In? Increase the heat.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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