One Pot Taco Spaghetti
If your family loves taco night and pasta night, this One Pot Taco Spaghetti is the best of both worlds. It’s cheesy, hearty, full of bold taco flavor, and made all in one pot for an easy dinner that doesn’t leave you with a sink full of dishes. This is one of those simple ground beef dinners that always hits the spot around here, especially on a busy weeknight when you want something warm, filling, and family-friendly.
I first shared this recipe back in 2023, and after making it many times since then, I’ve made a few small tweaks that make it even better. The combination of taco-seasoned ground beef, Rotel, spaghetti noodles, and creamy melted cheese gives you a comforting dinner with lots of flavor and just the right amount of kick. You can serve it just as it is, or pile it high with toppings like sour cream, jalapeños, cilantro, diced tomatoes, hot sauce, and extra cheese.
Check out these other great recipes while you are here!
Cheesy BBQ Chicken and Potatoes
Table of contents
Why You’ll Love This Recipe
- It’s a true one pot dinner, which means less cleanup at the end of the night.
- It’s made with simple ingredients that are easy to keep on hand.
- The combination of Velveeta, cheddar, and pepper jack makes it creamy, cheesy, and full of flavor.
- It’s easy to customize with your favorite taco toppings.
- Leftovers reheat well, which makes it great for lunch the next day.
- It’s a fun twist on taco night that the whole family will love.
Ingredients
- Ground beef – This gives the dish its hearty, filling base and makes it feel like a full meal.
- Yellow onion – Adds flavor and a little sweetness as it cooks down with the beef.
- Green bell pepper – Gives the dish that classic taco-style flavor and adds a little texture and color.
- Taco seasoning packets – I use two 1-ounce packets to give the whole pot plenty of bold taco flavor.
- Rotel – Two 10-ounce cans add flavor, moisture, and a little bit of heat. Use mild if you want to keep it a little softer.
- Spaghetti noodles – I break them in half so they fit down into the pot more easily. You can also use pot-sized spaghetti or swap in a different noodle if you prefer.
- Beef broth – This cooks the pasta right in the pot and gives it much more flavor than using water.
- Velveeta – Helps create that creamy, smooth, cheesy sauce that makes this recipe so good.
- Sharp cheddar cheese – Adds extra cheesy flavor and melts right into the sauce.
- Pepper jack cheese – Gives it a little extra flavor and a touch of kick.
- Milk – Helps loosen the sauce and brings everything together.
- Salt and pepper – Add to taste at the end if needed.
- Optional toppings – Sour cream, extra shredded cheese, jalapeños, cilantro, diced tomatoes, and hot sauce all work great here!
How to Make One Pot Taco Spaghetti
Start by placing a large pot over medium heat. Add the ground beef, diced onion, and diced green bell pepper. Cook everything together, breaking up the meat as it browns, until the beef is fully cooked and the vegetables have softened. If there is excess grease in the pot, drain it off.
Once the meat is cooked, add both packets of taco seasoning and stir well so the beef mixture is evenly coated. Pour in the Rotel and mix everything together.
Break the spaghetti noodles in half and add them to the pot. This helps them fit down into the liquid more easily, but you can also use pot-sized spaghetti if that’s what you have. Pour in the beef broth and stir it around gently, making sure the noodles are as covered with liquid as possible.
Bring the mixture to a boil, then cover the pot, reduce the heat to a simmer, and let it cook for 12 to 15 minutes. Stir it occasionally during that time to help separate the noodles and keep them from sticking together. Once the pasta is cooked to al dente, reduce the heat to low.
Add the Velveeta, shredded sharp cheddar, shredded pepper jack, and milk. Stir everything together over low heat until the cheese is completely melted and the sauce is creamy and smooth.
Taste and add salt and pepper if needed. Serve it as is, or top it with sour cream, extra cheese, jalapeños, cilantro, diced tomatoes, hot sauce, or whatever sounds good to you.
Serving Suggestions
This One Pot Taco Spaghetti is filling enough to serve on its own, but it also goes great with a few simple sides. A green salad, garlic bread, tortilla chips, or even a little corn on the side all work well. You can also set out toppings and let everyone build their own bowl, which is always fun for taco-inspired dinners.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thanks!
One Pot Taco Spaghetti
Ingredients
- lb Ground Beef (turkey, chicken or sausage will also work)
- 1 Yellow Onion, Diced
- 1 Green Bell Pepper, diced
- 2 Packets or 2 oz Taco Seasoning
- (2) 10 oz Cans of Rotel (any flavor)
- 1 lb Spaghetti, broken in half unless it fits in your pan
- 5 Cups Beef Broth
- 4 oz Velveeta Cheese or you can use cream cheese
- 4 oz Grated Sharp Cheddar Cheese
- 4 oz Grated Pepper Jack Cheese
- 1/2 Cup Milk
- Any toppings you like, such as jalapenos, green onions, cilantro, hot sauce, crushed up Doritos, etc
Instructions
- Place a large pot over medium heat. Add the ground beef, diced onion, and diced green bell pepper. Cook until the beef is browned and the vegetables are softened, breaking up the meat as it cooks. Drain excess grease if needed
- Stir in the taco seasoning until the beef mixture is evenly coated. Add the Rotel and mix well.
- Add the broken spaghetti noodles and pour in the beef broth. Stir gently, making sure the noodles are mostly covered with liquid.
- Put the lid on and reduce heat to simmer. Cook for 12-15 minutes, stirring occasionally to ensure the pasta doesn't stick together.
- Reduce the heat to low. Add the Velveeta, sharp cheddar, pepper jack, and milk. Stir until the cheese is fully melted and the sauce is creamy and smooth.
- (If you find it to be too thick, add extra milk or even a little water until you get the consistency you want!)
- Taste and season with salt and pepper if needed. Serve hot with your favorite toppings.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating Reheat in the microwave or on the stovetop over low heat. Add a splash of milk or beef broth if needed to loosen the sauce.FAQ
Can I use a different pasta? – Yes. Short pasta like rotini, penne, or shells can work too. Just keep in mind that the liquid amount and cooking time may need to be adjusted a little depending on the pasta you use.
Do I have to use Velveeta? – Velveeta gives the sauce its smooth, creamy texture. You can swap it out with cream cheese or just omit it completely.
Is this spicy? – It has a little kick, especially depending on the Rotel and pepper jack you use, but it is easy to make milder by using mild Rotel and replacing the pepper jack with more cheddar.
Can I make this ahead of time? – Yes, but it is best served fresh. If you make it ahead, the sauce will thicken as it sits, so just add a splash of milk or broth when reheating.
What toppings go best on taco spaghetti? – Sour cream, extra cheese, jalapeños, cilantro, diced tomatoes, and hot sauce are all delicious. Crushed tortilla chips would be great too if you want a little crunch.
Can I freeze it? – You can, but creamy pasta dishes can change texture a bit after freezing and reheating. I think this one is best enjoyed fresh or from the fridge within a few days.
Double checking the amount of taco seasoning to use. I have made recipes using one or two 1 oz packets before but this is calling for 4 packets (4 oz) and I didn’t want to ruin the recipe as it sounds very good. Please verify.
Hi! When I weighed the seasoning on my food scale, it said it was 4 oz. I didn’t use the packets when I made it so it is possible that it may have been off. I have not made the recipe again to verify the amount so if you want to play it safe, go ahead and use less and you can always use some salt and pepper to taste if more seasoning is needed!
Thank you.
I ended up using two 1 oz. packets of taco seasoning and it was more than enough.
love this for an easy meal ready in no time at all!