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This one-pot taco spaghetti is one of those meals you can throw together when the day’s been long and everyone’s hungry. It’s got all the goodness of taco night—seasoned beef, a little spice, some melty cheese—but instead of tortillas, we’re mixing it up with spaghetti.

Everything cooks in one pot, so cleanup is a breeze. And just before serving, we top it off with some fresh tomato and a sprinkle of cilantro to brighten it up. It’s simple, filling, and always hits the spot.

Why We Keep Coming Back to This Taco Spaghetti

This recipe showed up in my kitchen on one of those nights—everyone was hungry, I had ground beef to use up, and zero desire to wash a bunch of dishes. I threw it together with what I had, and now it’s in our regular rotation.

It’s all in one pot, which is honestly half the reason I make it so often. Less mess, less stress.

Big flavor, no fuss. Taco seasoning, a little tomato paste, cheese—nothing fancy, but it hits the spot. My kids love the fun twist on tacos, and I love that dinner’s done without a fuss.

Dinner in No Time – From start to finish, it’s ready in about 30 minutes. Perfect for those nights when you need something quick but still want it to taste like you put in effort.

Think taco night meets pasta night—and it totally works.

Key Ingredients

Lean Ground Beef – I usually go with 90% lean, but ground turkey or chicken work great if you want to lighten things up. For a vegetarian option, use your favorite plant-based ground meat substitute—so easy and just as satisfying!

Taco Seasoning – Homemade taco seasoning is a great way to control the salt and spice, but a store-bought low-sodium blend will save time and still deliver big flavor.

Diced Tomatoes – Pantry staple! If you’re out, fire-roasted or even crushed tomatoes are great alternatives and can add a little smokiness to the dish.

Spaghetti – Regular spaghetti works just fine, but if you’re looking for more fiber or avoiding gluten, swap in whole wheat or your favorite gluten-free pasta. This recipe is super flexible.

Cheese – A mix of cheddar and mozzarella gives that perfect gooey melt. Want to mix it up? Monterey Jack or a Mexican blend add extra creaminess and flavor.

Flavor Boosters

Tomato Paste – A little goes a long way. It adds depth and richness to the sauce, so don’t skip it—it really brings everything together.

Fresh Cilantro – Adds brightness and color. If cilantro’s not your thing, parsley works as a milder, fresh-tasting stand-in.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Directions :

First Up: Beef and Onions

Grab a large, deep pot. Something roomy. Add 2 tbsp olive oil to a frying pan and bring to medium-high heat. When the oil is nice and shimmery, add: 1 pound ground beef 1 medium yellow onion, diced 1 packet taco seasoning Let it all sizzle together. Break the beef into pieces with a spatula as it cooks — you want it browned and crumbly. The onions will soften, become fragrant and your kitchen will smell marvelous. This portion usually takes 3 to 5 minutes.

2. Bring in Some Tomato Goodness

Now that your beef is cooked and cozy, stir in:

2 tablespoons of tomato paste
1 can (14.5 oz) of diced tomatoes, juices and all

Give it a good stir until the tomato paste blends in.
The color deepens. The sauce thickens a bit.
It’s already looking like dinner.

3. Time for the Pasta

Break 8 ounces of spaghetti in half. (Makes it easier to stir and eat.)
Lay it right on top of the meat mixture.
Then pour in 3½ cups of water — just enough to mostly cover the pasta.
Nudge the noodles down a bit if you need to.
Turn up the heat and bring everything to a gentle boil.
Once it’s bubbling, cover the pot, lower the heat, and let it simmer for 15 minutes.
Stir now and then so nothing sticks to the bottom.
You’ll know it’s ready when the pasta is tender and most of the liquid is absorbed.

4. Cheese Makes Everything Better

Turn off the heat. You’re almost there.
Now sprinkle in:

1 cup shredded cheddar
1 cup shredded mozzarella

Stir slowly, until it melts into the pasta and wraps around every noodle.
It should be creamy, gooey, and oh-so satisfying.
For a fresh finish, top with:

1 diced Roma tomato
2 tablespoons chopped cilantro

Give it one last gentle toss. Just enough to spread the color and flavor around.

5. Time to Serve

Scoop it into bowls while it’s hot and cheesy.
If you’ve got extra tomato or cilantro, go ahead and add a sprinkle on top.
Want a little crunch? Serve it with tortilla chips.
Or keep it simple with a green salad on the side.

Either way, this one’s a keeper.
Comforting, quick, and packed with flavor — just how we like it.

Serving Suggestions:

Elevate your one-pot taco spaghetti with these tasty pairings:

What to Serve with Taco Spaghetti

This one-pot wonder is already a full meal, but if you want to stretch it out or make it extra special, here are a few of my favorite sides and serving ideas:

1. A Fresh, Crisp Salad
You can’t go wrong with a simple green salad — especially one with a zesty lime vinaigrette. Or make it a little more festive with black beans, corn, avocado, and some crunchy tortilla strips on top.

2. Chips & Dips
Tortilla chips with guac or a chunky salsa on the side? Yes, please. It’s a fun way to start the meal or scoop up any extra sauce from your plate.

3. Mexican Street Corn (Elote)
Roasted corn slathered with mayo, lime, chili powder, and cotija — it’s sweet, smoky, and totally hits the spot alongside the Tex-Mex flavors of the spaghetti.

4. Cheesy Garlic Bread (with a Twist)
Try spreading garlic butter on some crusty bread and sprinkling it with taco seasoning before toasting. It’s a little unexpected and so good for mopping up that cheesy sauce.

5. Something Cold to Sip
This dish has bold flavors, so a cool drink pairs perfectly. I like a glass of iced tea with a squeeze of lime, a light Mexican beer, or even a refreshing agua fresca if you’re feeling fancy.

6. Don’t Forget the Garnishes
Set out some sour cream, sliced avocado, chopped green onions, or your favorite hot sauce — let everyone top their own bowl just how they like it.

Storage & Meal Prep Tips

This recipe makes great leftovers — and it freezes like a dream. Here’s how to make it work for your schedule:

Refrigerate:
Let it cool, then store in an airtight container. It’ll keep in the fridge for up to 3 days. When you reheat, a little splash of water or broth will help loosen it back up.

Freeze:
Portion it out into freezer-friendly containers, and stash them for up to 2 months. Reheat straight from frozen over low heat in a covered skillet — easy and fuss-free.

Meal Prep Tip:
If you want to get a head start, cook the ground beef and onions ahead of time and refrigerate. Then, when you’re ready to cook, pick up the recipe from the step where you add the tomato paste and diced tomatoes. Dinner will be on the table in no time.

Tasty Ways to Switch It Up

This taco spaghetti is the kind of recipe that plays nice with whatever you’ve got in the fridge. It’s forgiving, flexible, and fun to make your own — here are a few variations I’ve tried (and loved) over the years:

→ Go Veggie
If you’re skipping the meat, no problem. A good plant-based crumble works like a charm, or you can sauté some mushrooms until they’re golden and meaty. Just season it up well — those layers of flavor matter!

→ Turn Up the Heat
If your family likes a little kick, try stirring in some chopped jalapeños with the onion and beef. A dash (or two) of hot sauce in the sauce gives it a great punch, or swap in a spicy taco seasoning if you’re feeling bold.

→ Corn for a Little Sweetness
I’ve stirred in roasted corn before tossing everything together, and let me tell you — it’s a winner. It gives a little sweet bite that plays so nicely with the cheese and spice. Kind of like street corn meets spaghetti.

→ Make It Creamy & Cozy
Right after the cheese melts in, try adding a splash of heavy cream. It makes the sauce extra velvety and just rich enough to feel like a treat without going over the top.

→ Pile On the Toppings
This is where you can have a little fun — set out bowls of avocado slices, sour cream, green onions, jalapeños, crushed tortilla chips… let everyone top their own just how they like it. It’s great for picky eaters and adds a nice bit of crunch and color.

Final Thoughts

If you love taco night and pasta night, this one-pot taco spaghetti brings the best of both worlds—bold, comforting flavors with an easy cleanup. It all comes together in one pot (yes, really!), which makes it perfect for busy weeknights or when you just don’t feel like doing a sink full of dishes.

It’s simple, satisfying, and totally family-friendly. Don’t be surprised if it becomes one of those recipes you make on repeat!