This one pot taco spaghetti recipe is all the best taco flavors in the form of spaghetti! Plus it cooks in one pot on the stove in less than 30 minutes for an easy and quick dinner.
About This Recipe
If you love tacos and love spaghetti, this will be a new favorite recipe! It's made with taco meat, salsa and cheese mixed with spaghetti noodles. It will remind you of classic spaghetti but is full of Mexican-inspired taco flavor.
This recipe is ideal as a quick weeknight dinner or meal prep for the week (leftovers are tasty)!
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 packet taco seasoning (¼ cup)
- 3 cups water
- 1 cup salsa
- 8 ounces spaghetti noodles
- 1 cup shredded cheddar cheese
- Cilantro, optional for topping
How to Make One Pot Taco Spaghetti
Step 1: Cook the beef
Add the oil to a large pot or Dutch oven over medium high heat. Cook and crumble the beef for 5 - 7 minutes, until browned. Drain excess fat.
Step 2: Add taco seasoning, water & salsa
Turn the heat to low and stir in the taco seasoning. Pour in the water and salsa. Stir to mix.
Step 3: Add the noodles & simmer
Add the spaghetti noodles. Bring the pot to a boil, cover and reduce the heat to a gentle simmer. Simmer for 15 minutes, stirring occasionally, until the noodles are cooked and the sauce is no longer watery.
Step 4: Stir in cheese & serve
Remove the pot from the heat and stir in the cheese.
Serve hot, optionally garnished with chopped cilantro and extra cheese.
Tips & Tricks for The Recipe
What type of salsa to use: any salsa will work for this recipe, but I find that mild chunky salsa has the best texture. You can also use a spicy salsa if you prefer.
Add toppings: you can go all-out with your favorite taco toppings on this recipe (try adding avocado, sour cream, extra cheese, etc.).
Don't pre-cook the spaghetti: this recipe cooks everything in one pot, including the spaghetti. There's no need to pre-cook the spaghetti before adding it to this recipe.
How to Store Leftovers
In the fridge: store in an airtight container in the fridge for up to 3 - 4 days.
In the freezer: it's not recommended to freeze this recipe as the texture will change. This recipe makes 4 servings, and it's best to store any leftovers in the fridge.Print