Looking for a delicious twist on taco night? This Taco Spaghetti combines the bold flavors of Tex-Mex with a touch of Italian inspiration. It’s a hearty, one-pot meal that’s quick to make, easy to clean up, and perfect for busy weeknights. You’ll love how this dish transforms traditional spaghetti into a flavorful fiesta the whole family will enjoy—picky eaters included!
Why You’ll Love This Recipe:
• One-Pot Wonder: Everything—taco meat, savory sauce, and spaghetti—cooks together in one skillet.
• Quick & Easy: Ready in just 30 minutes, making it ideal for weeknight dinners.
• Bold, Comforting Flavors: A perfect blend of Italian pasta and taco-seasoned goodness.
Ingredients needed:
• 1 lb lean ground beef – Substitute with ground chicken or turkey if desired.
• 1 small yellow onion, diced – White onion or onion powder also works.
• 1 red and 1 green bell pepper, diced – Adds flavor and color.
• 2 cloves garlic, minced – Substitute with garlic powder if needed.
• 1 packet taco seasoning – Or make your own blend for a homemade touch.
• 1 can (10 oz) Rotel tomatoes with green chilies – Choose mild or spicy based on your preference.
• 8 oz spaghetti noodles – Feel free to swap with ziti, angel hair, or any pasta you love.
• 2 cups beef broth – Enhances flavor and creates a rich sauce.
• 1 cup shredded Mexican cheese blend – Pre-shredded cheese makes this super convenient.
How to Make One-Skillet Taco Spaghetti
Step 1: Brown the Beef
• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add the ground beef, diced onion, and bell peppers. Cook until the beef is browned and the vegetables soften.
Step 2: Add Seasonings and Tomatoes
• Stir in minced garlic and sprinkle the taco seasoning over the beef mixture. Mix well to coat the meat evenly.
• Add the can of Rotel tomatoes (with juices) and stir to combine.
Step 3: Add Pasta and Broth
• Add the uncooked spaghetti to the skillet. Break the noodles in half if needed to fit.
• Pour in the beef broth and gently mix, ensuring the pasta is submerged.
Step 4: Simmer Until Done
• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 15 minutes, stirring occasionally, until the spaghetti is cooked al dente.
• Remove from heat, sprinkle shredded cheese on top, and stir until the cheese is melted and evenly distributed. Serve immediately.
Variations:
• Creamy Sauce: Stir in cream cheese or a can of cream of chicken soup for a rich, creamy texture.
• Extra Veggies: Add black beans, corn, or mushrooms for more flavor and nutrition.
• Spicy Kick: Toss in some red pepper flakes for added heat.
• Cheese Swap: Try mozzarella, Pepper Jack, or sharp cheddar instead of the Mexican blend.
• Toppings: Customize with sour cream, green onions, black olives, or fresh cilantro for added flair.
Storing Leftovers:
• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm leftovers in a skillet over medium heat or in the microwave until heated through.
Can I Bake This Spaghetti?
Absolutely! For a baked version:
1. After browning the meat and vegetables, transfer everything to a baking dish.
2. Add the uncooked spaghetti, beef broth, and all other ingredients to the dish.
3. Cover with foil and bake at 350°F for 25–30 minutes, or until the pasta is tender.
4. Uncover during the last 5–10 minutes for a bubbly, golden cheese topping.
With its bold flavors and easy preparation, this Taco Spaghetti will quickly become a favorite in your dinner rotation. Try it tonight, and watch your family come back for seconds!
One Skillet Taco Spaghetti
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef or substitute with ground turkey
- ½ cup yellow onion diced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- 2 teaspoons minced garlic
- 1 ounce taco seasoning 1 packet or homemade
- 10 ounces Rotel diced tomatoes with green chilies 1 can, including juices
- 8 ounces spaghetti or your preferred pasta
- 2 ½ cups beef broth
- 1 cup shredded Mexican cheese blend
Instructions
- Cook the Meat and Vegetables:
- In a large skillet or frying pan, heat the olive oil over medium heat. Add the ground beef, diced onion, and bell peppers. Cook until the meat is browned and the vegetables are softened.
- Add Seasonings and Tomatoes:
- Stir in the minced garlic and sprinkle the taco seasoning over the beef mixture. Mix well to coat the meat evenly. Pour in the diced tomatoes (including their juices) and stir. Use a wooden spoon to break up any large tomato chunks.
- Add Pasta and Broth:
- Add the uncooked spaghetti to the skillet. Pour in the beef broth and stir to combine, ensuring the pasta is submerged. If needed, break the spaghetti in half to fit into the skillet.
- Simmer:
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent the pasta from sticking.
- Add Cheese and Serve:
- Remove the skillet from the heat and sprinkle the shredded Mexican cheese over the top. Gently stir until the cheese melts and is evenly distributed. Serve immediately and enjoy!
