One-Pot Taco Spaghetti – perfect for when you can’t decide between tacos & spaghetti! SO easy to make and is ready in 25 minutes! No need to pre-boil the pasta. It cooks along with the sauce. Ground beef, taco seasoning, Rotel tomatoes, chili powder, cumin, garlic, onion, tomato paste, beef broth, heavy cream, crushed tomatoes, and spaghetti. Leftovers are delicious too! #pasta #spaghetti #taco #mexican #onepot
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Pin This RecipeEasy One-Pot Pasta Recipe
Can’t decide between tacos and spaghetti? This One-Pot Taco Spaghetti is for you! Yummy spaghetti loaded with taco seasoning and diced tomatoes and green chiles. YUM! The best part about the whole recipe is that everything cooks in the same pot! Even the pasta!! It is also ready to eat in under 30 minutes. PERFECT!
How to Make One-Pot Taco Spaghetti
This pasta is super easy to make. Start with browning some ground beef. Drain the fat and dump in the remaining ingredients – taco seasoning, cumin, chili powder, diced tomatoes and green chiles, garlic salt, onion, tomato paste, crushed tomatoes, beef broth, heavy cream, and spaghetti. Bring the mixture to a boil and simmer for about 20 minutes, until the noodles are soft and the sauce has thickened. Top the spaghetti with some dried parsley or cilantro and cheese.
Feel free to add some bell peppers, fresh onions, or mushrooms to the pasta. I would toss them in when browning the ground beef. If you want a spicy spaghetti, use hot Rotel tomatoes.
What to Serve with Taco Spaghetti
This spaghetti was a HUGE hit at our house. It tasted great and was super easy to make. Leftovers also taste great. I ate this for lunch a couple of days and it was equally delicious. We served this with some rolls and a salad. Here are a few of our favorite recipes from the blog that go great with this one-pot meal:
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One-Pot Taco Spaghetti
Equipment:
Ingredients:
- 1 lb ground beef
- 3 Tbsp tomato paste
- 1 (1-oz) package taco seasoning
- 3 garlic cloves, crushed
- 1 Tbsp dried minced onion flakes
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic salt
- 1 (10-oz) can diced tomatoes and green chiles, undrained
- 1 (28-oz) can crushed tomatoes
- 4 cups beef broth
- ½ cup heavy cream
- 12- oz thin spaghetti, uncooked
Instructions:
- In a Dutch oven, cook ground beef until no longer pink. Drain fat.
- Add taco seasoning, tomato paste, garlic cloves, onion flakes, cumin, chili powder, and garlic salt. Cook for 1 or 2 minutes.
- Add remaining ingredients. Bring to a boil and reduce heat. Simmer for 15-20 minutes.
Notes:
Steph
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This was easy and flavorful. I knew it would be loaded with sodium, so I used low sodium beef broth, no added salt tomatoes and used garlic powder instead of the garlic salt. It was still plenty salty. I also used whole grain pasta to make it a bit healthier.
Hmmm. Drain the crushed tomatoes, or not? Recipe is clear on the Rotel.
Hmmm. I’ve never heard of draining crushed tomatoes. I don’t drain them.
Can I use regular spaghetti and maybe just cook longer? That’s all I have on hand right now. Thank you
I’m sure that would be just fine.