Recipe

One-Pot Taco Spaghetti

Taco-seasoned ground meat, tomatoes, and spaghetti simmered in one pot until creamy, then finished with cheese and a fun topping bar.

By Matt Campbell

•

4.8

A real photo of creamy one-pot taco spaghetti in a large pot, with melted cheddar on top and visible diced tomatoes and browned ground beef, with a wooden spoon resting in the pot on a home kitchen stove

Jump to Recipe

If taco night and spaghetti night had a very delicious, slightly chaotic kitchen baby, it would be One-Pot Taco Spaghetti. You brown some ground beef or turkey, hit it with taco seasoning, add tomatoes and broth, then drop in broken spaghetti and let it all simmer into this cozy, creamy, Tex-Mex-ish bowl of comfort.

And because we are not here to be boring, we finish with a topping bar. Think shredded cheese, sour cream, jalapeños, cilantro, hot sauce, and the crunch factor that makes people hover over the pot with a fork. Yes, I mean Fritos.

A real photo of a taco spaghetti topping bar on a kitchen counter with bowls of shredded cheese, sliced jalapenos, sour cream, chopped cilantro, and crushed Fritos next to a pot of spaghetti

Why It Works

One pot, low drama: The pasta cooks right in the sauce, so you get big flavor with fewer dishes.
Creamy without heavy cream: A little cheese plus the starchy pasta turns the sauce silky and clingy.
Bold taco flavor: Tomatoes, seasoning, and a quick simmer make it taste like you tried harder than you did.
Easy to customize: Use beef or turkey, swap salsa for tomatoes, add beans, adjust heat, and let everyone top their own bowl.

Pairs Well With

Storage Tips

How to Store and Reheat

This pasta gets thicker as it sits, which is honestly a vibe. You just need a splash of liquid when reheating.

Refrigerator

Cool leftovers, then store in an airtight container for up to 4 days.
Keep crunchy toppings (Fritos, tortilla strips) separate so they stay crisp.

Freezer

Freeze in portioned containers for up to 2 months.
Thaw overnight in the fridge for best texture.
Heads up: like most frozen pasta, the noodles will be a bit softer after thawing.

Reheating

Microwave: Add 1 to 2 tablespoons water or broth per serving, cover loosely, and heat in 45-second bursts, stirring between.
Stovetop: Warm over medium-low with a splash of broth, stirring until creamy again. Add more cheese if it needs a morale boost.

Common Questions

Can I use ground turkey instead of beef?

Absolutely. Ground turkey works great here. If you want more richness, add a little oil when browning (especially with very lean turkey) and do not skip the cheese finish.

Do I have to break the spaghetti?

No, but it helps it fit the pot and cook evenly. If you keep it whole, stir and press it down as it softens so it cooks under the liquid.

What if my sauce looks too soupy?

First, simmer uncovered for 2 to 4 minutes, stirring often. If it is still looser than you want, keep simmering a minute or two more. Pot width, simmer strength, and pasta brand can change how fast things tighten up.

What if it gets too thick?

Easy fix. Stir in a splash of broth, water, or even a little salsa until it loosens back up.

Is this spicy?

It depends on your taco seasoning and the tomatoes you use. For mild, use mild diced tomatoes and skip the jalapeños. For heat, add chipotle in adobo, hot Rotel, or a pinch of cayenne.

Can I add beans or corn?

Yes. Stir in 1 cup black beans (drained and rinsed) and or 1 cup corn during the last 3 minutes of cooking so they heat through without getting mushy.

What cheese melts best?

Cheddar, Monterey Jack, pepper jack, or a Mexican blend all work. For the smoothest melt, shred it yourself if you can, but bagged is totally fine on a weeknight.

Can I make it extra creamy?

Yes, if you want full comfort mode. Stir in 2 to 4 ounces cream cheese (cubed) with the shredded cheese, or add a splash of evaporated milk at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or deep skillet with lid (12-inch)
Wooden spoon or sturdy spatula
Measuring cups and spoons
Chef’s knife and cutting board (for toppings)
Colander (optional, only if you drain extra fat)

I started making this on nights when I wanted tacos but also wanted noodles, and I did not want to wash two pans to make it happen. It is the kind of dinner that feels like a shortcut in the best way. You stir the pot, the spaghetti softens, the sauce turns glossy, and suddenly everyone is in the kitchen asking what smells so good. Then you put out bowls of toppings and watch people build their “perfect” bowl like it is a tiny weeknight buffet.

One-Pot Taco Spaghetti

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 to 6 servings

Ingredients

1 tablespoon olive oil (optional, if using very lean meat)
1 pound ground beef (80 to 90 percent lean) or ground turkey
1 small yellow onion, diced
3 cloves garlic, minced
2 to 3 tablespoons taco seasoning (store-bought or homemade)
1 tablespoon tomato paste (optional, for deeper flavor)
1 can (14.5 ounces) diced tomatoes (with juices)
1 can (10 ounces) Rotel (diced tomatoes with green chiles), mild or hot
1 to 1 1/2 cups low-sodium chicken or beef broth (start with 1 cup, add more as needed)
8 ounces spaghetti, broken in half or thirds
1 cup shredded cheddar or Monterey Jack, plus more for topping
2 tablespoons chopped cilantro (optional)
Salt and black pepper, to taste
1 tablespoon fresh lime juice (optional, for brightness)

Topping Bar (pick your favorites)

Sour cream or plain Greek yogurt
Sliced jalapeños
Diced avocado or guacamole
Chopped cilantro
Green onions
Hot sauce
Crushed Fritos or tortilla strips

Instructions

Brown the meat. Heat a large Dutch oven or deep skillet over medium-high heat. Add olive oil if needed (especially with very lean turkey), then add ground beef or turkey. Cook 4 to 5 minutes, breaking it up, until mostly browned. If there is lots of grease, carefully drain off excess.
Add aromatics. Stir in the diced onion and cook 2 to 3 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
Season like you mean it. Sprinkle in taco seasoning and stir well. Add tomato paste (if using) and cook 30 seconds to bloom the spices.
Build the one-pot sauce. Add diced tomatoes, Rotel, and 1 cup broth. Scrape the bottom of the pot to lift any browned bits.
Add spaghetti. Stir in the broken spaghetti, pressing it down so it is mostly submerged. Stir frequently for the first 1 to 2 minutes to prevent clumping, then bring to a gentle simmer.
Simmer covered, then finish uncovered. Cover and simmer on medium-low, keeping a gentle simmer, for 10 minutes, stirring once or twice to prevent sticking. Uncover and simmer 2 to 5 minutes more, stirring often, until the spaghetti is tender and the sauce looks creamy. If the pasta is not tender yet and the pot looks dry, add broth a splash at a time (up to 1/2 cup more) and keep simmering 1 to 3 minutes as needed.
Make it cheesy. Turn off the heat. Stir in 1 cup shredded cheese until melted and glossy. Residual heat should do it. If the pot cools too fast, return to low heat briefly and stir until smooth. Taste and adjust with salt and pepper (this depends a lot on your taco seasoning and canned tomatoes). Add lime juice and cilantro if using.
Serve with a topping bar. Ladle into bowls and let everyone go wild with cheese, jalapeños, sour cream, and a handful of crushed Fritos for crunch.

A real photo of a spoon lifting taco spaghetti from a pot with melted cheese stretching, showing browned ground meat and tomato pieces in a creamy sauce

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes