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Taco Spaghetti (One Pot)

A quick one‑pot dinner that combines taco flavors with spaghetti for a family‑friendly meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 10 ounces Rotel tomatoes (diced tomatoes with green chiles)
  • 15 ounces tomato sauce
  • 1 ounce taco seasoning
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 12 ounces spaghetti noodles
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • chopped fresh cilantro for garnish

Instructions

  • Heat a Dutch oven or large pot over medium-high heat and add the ground beef and chopped onion. Cook, breaking up the beef, until the meat is browned and the onion is softened, about 5–7 minutes.
  • Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
  • Stir in the Rotel tomatoes, tomato sauce, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil.
  • Add the spaghetti noodles, reduce heat to medium so the mixture simmers, and cook uncovered, stirring frequently and scraping the bottom of the pot, until the pasta is tender, about 15–18 minutes.
  • When about 5 minutes of cooking remain, stir in the shredded cheddar and Monterey Jack cheeses until melted and evenly distributed.
  • Remove the pot from the heat, garnish with chopped cilantro if desired, and serve immediately.

Equipment

  • Dutch oven or large pot
  • wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener

Notes

  • Cool leftovers before refrigerating.
  • Store in an airtight container in the refrigerator for 3–4 days.
  • Reheat in the microwave or on the stovetop until warmed through.