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One Pot Taco Spaghetti is a great weeknight dinner you can whip up and the whole family can enjoy. Seasoned ground beef, fire-roasted tomatoes, all in one pasta dish. Tex-Mex just got a whole lot tastier.
Table of contents
This taco noodle casserole is delicious and you can eat it alone or pile on your favorite taco toppings.
Sour cream, salsa, or any other topping you enjoy.
Why You Will Love This Taco Spaghetti
- One-pot pasta recipe
- Simple ingredients
- Tex-Mex flavor
- Stores well leftover
- Similar to a spaghetti and meat sauce - but with taco spin
Ingredients For Taco Spaghetti
- Ground beef
- Taco Seasoning
- Fire Roasted Tomatoes
- Spaghetti Noodles
- Shredded Cheese
How to Make One-Pan Taco Spaghetti
- Toss your ground beef and onions into a skillet and cook until no longer pink and the beef is fully cooked.
- Drain off the grease and add in the fire-roasted tomatoes, taco seasoning, and water. Stir to combine.
- Add in broken-up spaghetti noodles, and bring to a boil. Once it boils reduce heat and let cook for 15-16 minutes or until the pasta is fully cooked.
- If you need to cook longer to allow the liquid to evaporate, then stir in the cheese, mix and serve up this cheesy taco pasta dish!
Storing Leftover Pasta
If you don't eat all the pasta you are welcome to store the leftovers for up to 3-4 days in the fridge. Then just reheat in the microwave or on the stovetop.
If you do the stove I would suggest adding a splash of water or even broth into the pasta as you heat it up. That way the pasta doesn't dry out as it reheats.
Make It Into A Taco Pasta Bake
If you want to transform this one-pot dish into a taco pasta bake. Cook up as directed then pour in a greased pan. Top with cheese and pop in the oven and bake till cheese is fully melted. Then dish up the taco pasta casserole!
This taco spaghetti bake is one of our favorites. Add on some diced tomatoes, olives, and sour cream, and dive in a fork first.
Variations to One Pot Taco Pasta
- Feel free to swap ground beef with ground turkey, pork, etc. This is a delicious ground beef recipe but it can be easily swapped out for a different meat.
- Toss in some black beans or even corn for added flavor.
- Feel free to use a different type of pasta besides spaghetti noodles. It essentially works with any pasta.
- Use Mexican cheese or even Monterey Jack shredded cheese for a change in flavor.
- You could use leftover taco meat from the night before in this recipe as well. Just skip the browning of the meat.
This taco spaghetti is to die for! Let me know if you made some changes and what you thought of the overall Mexican pasta.
ADDITIONAL RECIPES TO TRY
Supplies for Homemade Taco Spaghetti
Ingredients to make Spaghetti with Taco Seasoning
- Add onion, garlic, and beef to a large skillet.
- Break up the beef and cook until browned. Drain the fat.
- Add the taco seasoning, fire-roasted tomatoes, and water. Stir till combined.
- Add in the spaghetti.
- Once the water comes to a boil, reduce the heat to medium and allow it to simmer for 12-16 minutes or until the spaghetti is cooked.
- Continue to cook until the liquid is all evaporated.
- Remove from heat and sprinkle the cheddar cheese on top.
- Cover the skillet with a lid and allow the cheese to melt.
- Top with sliced cherry tomatoes, cilantro, and sliced jalapeños.
How to know if noodles are done cooking:
Worried that your spaghetti noodles aren't cooked all the way? The following tip can help you know if they're done and ready to eat.
- Pull out a noodle and let it cool and taste. This is probably the easiest way to see if the noodles are done.
- The other way, which is an old-school method is to toss the cooked noodle up against the wall. If it sticks, it's done. (this is something that the kids are certain to have fun with as well)
More Toppings Choices:
You can easily add any other taco toppings to this recipe as well. Some simple topping ideas include:
- Shredded lettuce
- More cheese
- More diced jalapenos
- More cilantro
Amount Per Serving Calories 177Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 39mgSodium 274mgCarbohydrates 4gFiber 0gSugar 1gProtein 10g
Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.
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