My family loves tacos and we love pasta! So when I can combine the two, I know that dinner will be a hit! This one pot taco spaghetti is so creamy and rich and just bursting with flavor! And for me, the best part is that it comes together in one pot and in less than 30 minutes! Win win win!!!! This dish is not only quick and easy to prepare but is also pretty budget-friendly! The recipe I made feeds 8 people! If you do not need this much, you can easily halve the recipe or freeze the leftovers! It is also very versatile and customizable! So without further ado, let’s get into it!
Check out these other great recipes while you are here!
Cheesy BBQ Chicken and Potatoes
What are the ingredients?
- 2 lbs of lean ground beef (any ground meat will work if you prefer chicken or turkey or sausage)
- 1 diced onion
- 1/2 of a green pepper diced
- 2 oz of taco seasoning (store bought or homemade!)
- 1 can of fire roasted tomatoes
- 1 can of Rotel (I used hot but you can use any flavor you like)
- 1/2 cup of sour cream
- 4 oz of velveeta cheese
- 4 oz grated sharp cheddar cheese
- 4 oz grated pepper jack cheese
- 4 cups beef broth
- 1 lb of spaghetti
- 2 tbs of Spicy Ranch seasoning (optional – I just love the kick of flavor it adds!)
- I had tomato paste pictured and I usually use it, but forgot this time and it still turned out perfect!
Can this be made ahead?
Yes! In fact, I almost prefer it the second day as the flavors really have time to meld together. It can be stored in the fridge in an airtight container for 3-4 days. If you wish to freeze it, let it cool completely, then store in a freezer bag or vacuum sealed bag for up to 3 months!
How do you make Taco Spaghetti?
In a Dutch oven or large skillet with deep sides, brown the ground beef with the onions and peppers. Drain the grease if needed. Add the taco seasoning, the Ranch seasoning, and the tomatoes and give everything a good mix!
For the next step, you will break the spaghetti in half (unless it fits in your pan) and lay it on top of the meat mixture. Pour the broth in and make sure all of the spaghetti is submerged in the liquid. Bring to a gentle boil and put the lid on. Reduce heat to a simmer and stir occasionally to make sure the spaghetti doesn’t stick together. Cook for 12-15 minutes until the spaghetti is al dente.
This is what it will look like at this point and you can see in the next picture that the pasta is perfectly cooked!
Final Steps:
To finish it, you will add the sour cream and the cheeses and stir it up really well until all of the cheese is melted.
And that is all there is to it!
This is a very filling dish and I don’t usually serve anything with it. I do sometimes chop up some jalapenos and cilantro to top it with or even green onions. I always put some spicy hot sauce on mine because I love spice! Crushed up Doritos would even make a good addition!
My family absolutely loves this dish and I hope that yours will too!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thanks!
Taco Spaghetti
Ingredients
- 2 lbs Lean Ground Beef (turkey, chicken or sausage will also work)
- 1 Yellow Onion, Diced
- 1/2 Large Green Bell Pepper, diced
- 2 oz Taco Seasoning
- 2 tbs Spicy Ranch or Original Ranch Seasoning Optional
- 14.5 oz Can of Fire Roasted Tomatoes
- 10 oz Can of Rotel (any flavor)
- 1 lb Spaghetti, broken in half unless it fits in your pan
- 4 Cups Beef Broth
- 1/2 Cup Sour Cream
- 4 oz Velveeta Cheese
- 4 oz Grated Sharp Cheddar Cheese
- 4 oz Grated Pepper Jack Cheese
- Any toppings you like, such as jalapenos, green onions, cilantro, hot sauce, crushed up Doritos, etc
Instructions
- In a Dutch oven or large skillet with deep sides, brown the meat with the onions and peppers. Drain any excess grease if needed.
- Stir in the taco seasoning, ranch seasoning, the fire roasted tomatoes and rotel. Mix well.
- Place the spaghetti on top of the meat, then pour in the beef broth. Be sure that all of the pasta is submerged in the liquid. Bring to a gentle boil.
- Put the lid on and reduce heat to simmer. Cook for 12-15 minutes, stirring occasionally to ensure the pasta doesn't stick together.
- When that is finished, give it a quick stir then add in the sour cream and the cheeses. Stir well until all of the cheese is melted.
- (If you find it to be too thick, add some milk or even a little water until you get the consistency you want!)
- Serve as is or top with any toppings you like and enjoy!
Larry
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.
cwilken
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!
Larry
I ended up using two 1 oz. packets of taco seasoning and it was more than enough.
Larry
Thank you.