One-Pot Taco Spaghetti Recipe

Enjoy this quick and tasty Taco Spaghetti made with common ingredients easily in one pot right on the stovetop.

Course mail meal pasta

Cuisine Tex-Mex

Keyword how to make taco spaghetti, taco spaghetti recipe, what is taco spaghetti

Prep Time 5

Cook Time 30

Servings servings

Calories 599kcal

Author Beth Pierce

Brown the ground beef in a Dutch oven or large pot over medium heat. When the beef is about halfway browned, add the onions and continue cooking until the beef is browned and the onions are soft.
Reduce the heat to low and add the garlic. Stir and cook for 1 minute.
Increase the heat to medium and add the Rotel tomatoes, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil.
Add the spaghetti. Reduce the heat to a simmer and cook until the spaghetti is tender, approximately 15-20 minutes. Scrape the bottom of the pot several times and stir frequently.-
Remove from the heat and top with both cheeses. Place a lid on the pot and let the cheese melt for several minutes. Remove the lid, stir the cheese in, and top with chopped cilantro.

For optimal flavor, use ground beef with a little fat. It cooks up more tender and flavorful.
ProTip – Instead of trying to drain the fat out of the pot and risk dumping the beef, tilt the pot on its end and use a paper towel to soak up the excess.
For optimum flavor, use my homemade taco seasoning made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne pepper.
Ground turkey or ground pork also works well with this recipe.
You can substitute fire-roasted tomatoes for the Rotel tomatoes.
Other kinds of pasta that work with this recipe include thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.