Taco Spaghetti

Why choose between tacos and spaghetti when you can have both!

Zesty taco meat and peppers are cooked with spaghetti in a zesty sauce in just one pot!

Serve casserole-style with sides of sliced black olives, extra shredded cheese, sliced green onions, green chiles, and some sour cream or salsa!

a bowl of taco spaghetti topped with sour cream and tomatoes.

An Easy One Pot Meal

This easy casserole style recipe needs just one pot – less mess and less effort.
It’s versatile – perfect for adding extra veggies, mix-ins, and toppings.

taco seasoning , milk , broth , beef , onion , spaghetti , cheese , bell pepper and salsa with labels to make Taco Spaghetti

Ingredients for Taco Spaghetti

Meat – I use lean ground beef (80/20) in this recipe but ground turkey can be used in place.
Pasta – This recipe uses spaghetti noodles – if you change the pasta, you may need to add a little more or less broth.
Sauce – Choose your favorite flavor of salsa (hot or mild) or use a can of Rotel tomatoes. Chicken broth (or beef broth) adds flavor and salt while the starch from the spaghetti thickens the sauce.
Variations – Besides bell peppers, this recipe is perfect for sneaking in healthy veggies like shredded zucchini or carrots, corn, chopped kale, or chopped mushrooms.

adding beef and onion to pan to make Taco Spaghetti

adding brother , salsa and peppers to pan to make Taco Spaghetti

adding cheese and salsa to Taco Spaghetti

How to Make Taco Spaghetti

This one-pot dish goes from the stovetop to the table in minutes!

Cook ground beef and onion. Drain any fat.
Add bell pepper, broth, milk, and salsa.
Bring sauce to a boil and add spaghetti. Cover and cook (per recipe below).
Stir in cheese. Season if desired and serve.

A packet of taco seasoning makes this quick and easy, but if time allows, you can make your own homemade taco seasoning.

taking a forkful of Taco Spaghetti out of the pan

Topping Inspiration

Creamy: guacamole, sour cream, extra shredded cheddar cheese
Flavor Boosters: sliced black olives, sliced green onion
Spicy: salsa, hot sauce, salsa verde, sliced jalapenos
Fresh: fresh tomatoes, fresh cilantro

Leftovers

Keep leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave with a little milk, if needed.

More Perfect Pasta Recipes

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This taco spaghetti recipe is easy to make and cooks up in just one pot!

Prep Time 20 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

In a 12-inch skillet, cook the ground beef and onion over medium-high heat until no pink remains while breaking up with a spoon. Drain any fat. Add the taco seasoning and cook for 1 minute more.
Add the broth, milk, salsa, and bell pepper.
Bring to a boil, add the spaghetti and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 12-15 minutes or until the spaghetti is tender.
Remove from the heat and let rest uncovered for 5 minutes.
Add the cheese and stir until melted. Taste and season with additional salt and pepper or salsa if desired.

Remove from the heat before adding cheese.
The sauce will thicken as it rests.
Salsa can be replaced with 1 can of original Rotel tomatoes, drained.
Leftovers will keep in the refrigerator for 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course, Pasta

Cuisine American

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