Taco Spaghetti

Name: Taco Spaghetti
Prep time: 20 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 1 lb. 93% lean ground beef; 1 small yellow onion, finely chopped; 4 cloves garlic, finely chopped; 4 c. water; 1 (14.5-oz. can) diced tomatoes, preferably Rotel; 1 (1-oz.) packet or 2 tbsp. homemade taco seasoning; 8 oz. spaghetti; 4 oz. Velveeta cheese or American cheese, cut or torn into pieces; 1 c. (4 oz.) sharp cheddar cheese, shredded; 1/2 c. chopped fresh cilantro, plus more for serving; Sour cream or Mexican crema, for serving (optional)

By Maria DoPublished: Dec 19, 2022

4.3

15 Ratings

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PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

One-pot taco spaghetti is a fast-as-can-be weeknight dinner that pairs all your favorite taco fixin’s with spaghetti rather than taco shells. It's perfect for those nights when you just cannot stand the thought of a sink full of dirty dishes. Everything here comes together in one pot—from browning the beef to simmering the sauce, even boiling the spaghetti! Read on for our top tips for making this one-pot spaghetti the best it can be:

Use lean meat. Lean ground beef releases just enough fat to cook the onions and garlic, but not too much that it’ll require you to drain the fat. One less step! You could also try swapping in ground turkey or ground chicken if you like.

Cook spaghetti in the same pot. While it’s not common to boil pasta in its sauce, you CAN do it in this recipe. Break the spaghetti in half to make it easier to stir and serve. Bonus: The pasta water becomes part of the cheese sauce and help to keep it nice and thick.

Velveeta and cheddar is the best cheese combo. Velveeta makes the cheese sauce extra-smooth while sharp cheddar adds flavor. If you prefer other cheeses, sharp cheddar can be replaced with a Mexican blend or Colby Jack.

Top with cilantro and sour cream for vibrancy. This taco spaghetti goes well with fresh cilantro and a tangy sour cream garnish that complements and helps cut through the creaminess. You can also top with fresh pico de gallo, sweet corn kernels for a veggie crunch, or even avocado if you can’t imagine taco night without it.

Made this? Let us know how it went in the comments below.

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Yields:: 4 - 6 serving(s)
Prep Time:: 20 mins
Total Time:: 40 mins

Ingredients

1 lb.
93% lean ground beef
1
small yellow onion, finely chopped
4
cloves garlic, finely chopped
4 c.
water
1
(14.5-oz. can) diced tomatoes, preferably Rotel
1
(1-oz.) packet or 2 tbsp. homemade taco seasoning
8 oz.
spaghetti
4 oz.
Velveeta cheese or American cheese, cut or torn into pieces
1 c.
(4 oz.) sharp cheddar cheese, shredded
1/2 c.
chopped fresh cilantro, plus more for serving
Sour cream or Mexican crema, for serving (optional)

Directions

1. Step 1In a large pot over medium-high heat, cook ground beef, onion, and garlic, stirring occasionally, until beef is browned, 5 to 6 minutes. Add water, tomatoes, and taco seasoning, then cover and bring to a boil.
2. Step 2Break spaghetti in half lengthwise and add to sauce. Reduce heat to medium, cover, and simmer until pasta is tender, 12 to 14 minutes.
3. Step 3Remove from heat and stir in Velveeta, cheddar, and cilantro until cheese is melted. Serve topped with more cilantro and sour cream, if using.