Taco Spaghetti

One-pot taco spaghetti is a fast-as-can-be weeknight dinner that pairs all your favorite taco fixin’s with spaghetti rather than taco shells. It's perfect for those nights when you just cannot stand the thought of a sink full of dirty dishes. Everything here comes together in one pot—from browning the beef to simmering the sauce, even boiling the spaghetti! Read on for my top tips for making this one-pot spaghetti the best it can be:

What People Are Saying:
"Excellent! Easy to make and delicious." - jk7561

How To Make Taco Spaghetti

INGREDIENTS

• Ground Beef: My top tip? Use lean meat. Lean ground beef releases just enough fat to cook the onions and garlic, but not too much that it’ll require you to drain the fat. One less step! You could also try swapping in ground turkey or ground chicken if you like.
• Diced Tomatoes: Any can of diced tomatoes will do, but Rotel is my preferred choice.
• Taco Seasoning: I love how easy our homemade taco seasoning is, and once you make it, you can store to use in countless recipes. In a pinch, store-bought taco seasoning will work great.
• Spaghetti: Really, any long and thin noodle will work, but because this is taco spaghetti, it’s my preferred choice.
• Cheese: Velveeta makes the cheese sauce extra-smooth while sharp cheddar adds flavor. If you prefer other cheeses, sharp cheddar can be replaced with a Mexican blend or Colby Jack.
• Cilantro & Sour Cream: This taco spaghetti goes well with fresh cilantro and a tangy sour cream garnish that complements and helps cut through the creaminess. You can also top with fresh pico de gallo, sweet corn kernels for a veggie crunch, or even avocado if you can’t imagine taco night without it.

STEP-BY-STEP INSTRUCTIONS

In a large pot, cook the ground beef with the chopped onion and garlic until the beef is browned. This should take around 5-6 minutes.

Then, add water, diced tomatoes, and taco seasoning to the pot. Cover, then turn up the heat to bring to a boil.

While it’s not common to boil pasta in its sauce, you CAN do it in this recipe. Break the spaghetti in half to make it easier to stir and serve. Bonus: The pasta water becomes part of the cheese sauce and helps to keep it nice and thick. After adding the pasta to the sauce, reduce the heat to medium, cover the pot, and simmer until the noodles are tender.

Remove from heat once the noodles are done, and stir in the Velveeta, cheddar, and cilantro. Keep mixing until the cheese is fully melted in the sauce, and has thickened.

Plate your pasta, and top with more cilantro and sour cream (or Mexican crema) if you desire.

Full list of ingredients & instructions can be found in the recipe below.

What To Serve With Taco Spaghetti

This dish is a full meal all on its own, but if you feel like adding sides, some homemade chips and guacamole, salsa, and pico de gallo would be great additions alongside refried beans and Mexican rice.

Storage

If you have any leftovers, store in an airtight container in the fridge for around 3 days.