Home > Dinner > Taco Spaghetti (ONE POT!) Taco Spaghetti (ONE POT!) March 12, 2024 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 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. More One Pot Wonders: Penne Pasta with Sausage One Pot Burrito Bowls Chicken Orzo One Pot Spaghetti BBQ Pork Mac & Cheese FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Spaghetti 5 from 2 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Taco Spaghetti 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 4 servings Chelsea Lords Calories 735kcal Author Chelsea Lords Cost $12.76 EquipmentLarge 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)US - Metric USMetric InstructionsVEGGIES: 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 NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.