One Pot Taco Spaghetti
This One Pot Taco Spaghetti is the ultimate comfort food fusion—classic taco flavors meet tender spaghetti in a cheesy, one-skillet meal. With minimal cleanup and big flavor, it's the perfect 30-minute dinner the whole family will love.
Servings: 4
Calories: 497kcal
Ingredients
- 1 clove garlic minced
- ¼ cup finely diced onions
- 1 pound lean ground beef
- 1 1-ounce packet taco seasoning
- 1 14-ounce can diced tomatoes (with liquid)
- 2 cups water
- 8 ounces uncooked spaghetti
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley for garnish
Instructions
- In a large skillet over medium heat, add the minced garlic, diced onions, and ground beef. Cook until the beef is browned, breaking it apart as it cooks. Drain any excess fat.
- Sprinkle the taco seasoning over the cooked beef and stir to coat evenly.
- Add the diced tomatoes (with their liquid), water, and uncooked spaghetti.
- Bring the mixture to a boil. Gently press the spaghetti down so it's fully submerged in the liquid.
- Reduce heat to a simmer, cover the skillet, and cook for about 15 minutes, stirring occasionally, until the spaghetti is cooked through.
- Remove the lid and cook for 1 additional minute to reduce any remaining liquid.
- Turn off the heat. Sprinkle the shredded cheddar cheese over the top and cover the skillet. Let sit for 2–5 minutes to allow the cheese to melt.
- Garnish with chopped parsley and serve hot.
Notes
Customize with add-ins like corn, black beans, or diced jalapeños for more texture and flavor.
Try using a Mexican cheese blend, Monterey Jack, or pepper jack for a spicy twist.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.
Stir occasionally while cooking to keep the spaghetti from sticking together.