Julie Clark
Posted:
Easy Taco Spaghetti
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One Pot Taco Spaghetti combines pasta and taco flavors. Spaghetti simmers directly in a seasoned tomato-chili beef sauce, then gets finished with melted Colby Jack cheese and fresh cilantro.
When busy schedules hit, one pot meals are a life saver! From jambalaya and sausage pasta to a Mediterranean skillet and chipotle chicken pasta, there are always new flavors to put together. This easy taco pasta features fire-roasted tomatoes, green chiles and chili powder for flavors the whole family will love.
Why This One-Pot Taco Twist is Taking Over Weeknights
When Taco Tuesday rolls around, it’s easy to make baked tacos, steak tacos or even something more unique like taco soup or taco stuffed shells.
But let’s face it: reliable taco night is starting to feel a little…sleepy. If you are tired of the same routine, it’s time to switch it up with taco spaghetti, all cooked in a single pan.
There is no boiling water separately, no colander to wash, and absolutely no boring bites. That is why this easy taco spaghetti recipe is the dinner hero you didn’t know you needed.
Serve this taco pasta with your favorite taco toppings like a dollop of sour cream, sliced avocado and fresh tomatoes or other chopped veggies like bell peppers. And a side of tortilla chips are a must!
You may also love our taco soup with noodles, taco bowls and slow cooker taco pasta.
Enjoy! -Julie
Ingredients
- Instead of Rotel tomatoes, I used fire-roasted tomatoes because I wanted that stronger tomato flavor.
- Use lean ground beef, or ground turkey or even ground chicken. Want more spice? Try chorizo!
- If you want a shortcut on spices, use a packet of taco seasoning.
- If you use a different shape pasta, like penne or rotini, the mixture may need to cook longer.
See the recipe card for full taco spaghetti ingredients and amounts.
One Pot Taco Spaghetti
One Pot Taco Spaghetti combines pasta and taco flavors. Spaghetti simmers directly in a seasoned tomato-chili beef sauce, then gets finished with melted Colby Jack cheese and fresh cilantro.
Servings 6
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Ingredients
- 1 pound ground beef
- ¼ cup tomato paste
- 1 tablespoon chili powder
- 1 ¼ teaspoons garlic salt
- 1 teaspoon onion powder
- 2 ½ cups beef broth
- 1 can fire roasted diced tomatoes 14.5 ounces, undrained
- 1 can green chilis 7 ounces
- 8 ounces spaghetti noodles
- 1 cup shredded Colby jack cheese or cheddar cheese
- Minced cilantro optional garnish
Instructions
- In a large skillet over medium high heat, brown the beef until no longer pink and then drain any excess fat.1 pound ground beef
- Season beef with tomato paste, chili powder, garlic salt, and onion powder. Stir well over medium heat for an additional 3-4 minutes to cook down the tomato paste.¼ cup tomato paste, 1 tablespoon chili powder, 1 ¼ teaspoons garlic salt, 1 teaspoon onion powder
- Pour in beef broth, tomatoes, and green chilis. Stir and bring to a boil.2 ½ cups beef broth, 1 can fire roasted diced tomatoes, 1 can green chilis
- Break spaghetti noodles in half and add to the skillet. Make sure the liquid is covering the noodles. Reduce to a simmer. Let cook, covered, for 11-13 minutes or until pasta is al dente. Make sure to stir occasionally to avoid the noodles clumping.8 ounces spaghetti noodles
- Sprinkle on shredded cheese and cover with a lid. Cook for an additional 2-3 minutes on low until the cheese has melted. Garnish with freshly snipped cilantro when serving.1 cup shredded Colby jack cheese, Minced cilantro
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave-safe dish in the microwave.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the spaghetti. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 409kcal | Carbohydrates: 38g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 1233mg | Potassium: 695mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 3mg
How to Make Taco Spaghetti: Step by Step
In a large skillet over medium high heat, brown the beef until no longer pink. Season beef with tomato paste, chili powder, garlic salt, and onion powder. Stir well over medium heat for an additional 3-4 minutes.
Pour in beef broth, tomatoes, and green chilis. Stir and bring to a boil. Break spaghetti noodles in half and add to the skillet. Make sure the liquid is covering the noodles. Reduce to a simmer. Let the taco spaghetti cook, covered, for 11-13 minutes or until pasta is al dente.
Sprinkle on shredded cheese and cover with a lid. Cook for an additional 2-3 minutes on low until the cheese has melted. Garnish the taco spaghetti with fresh herbs like cilantro.
