Easy One Pot Taco Spaghetti

This one pot taco spaghetti has saved my weeknight dinner plans more times than I can count. It's my go-to when I need something that's quick, satisfying, and guaranteed to please everyone at the table. The first time I made it was during a particularly chaotic week when I had ground beef that needed to be used and zero mental energy for complicated cooking. I threw together these simple ingredients hoping for the best, and it became an instant family favorite.

Last month, I made this for my neighbor's kids when they came over for dinner. Their 7-year-old, who normally picks at her food, asked for seconds and then told her mom, 'We need to make the taco noodles!' Now it's in their regular dinner rotation too.

Key Ingredients

• Ground beef: The 85/15 lean-to-fat ratio gives you flavor without excessive grease. Ground turkey works great too if you prefer.
• Taco seasoning: Store-bought packets work perfectly when you're in a hurry, but homemade gives you more control over the spice level and sodium.
• Diced tomatoes with green chiles: This adds flavor, moisture, and a tiny kick. The liquid from the can is important for cooking the pasta, so don't drain it!
• Spaghetti noodles: Break them in half for easier stirring and serving. Other pasta shapes work too, but cooking times may vary.
• Cream cheese: This creates that amazing creamy texture that coats every strand of pasta. Light cream cheese works just as well as full-fat.
• Cheddar cheese: Freshly shredded melts much better than pre-shredded. That extra minute of grating makes a difference in how smooth your sauce turns out.

Pin it

Cooking Magic

Brown that beef properly:

Take your time when browning the ground beef, breaking it into small, even crumbles. This ensures the meat is fully cooked and distributes evenly throughout the dish.

Drain but don't rinse:

Draining the excess fat after browning the beef prevents a greasy dish, but don't rinse the meat - you'll wash away flavor along with the fat.

Pasta submersion:

When adding the spaghetti and liquid, gently press the noodles down so they're fully submerged. This ensures even cooking and prevents hard, uncooked spots.

Keep it covered:

Don't skip covering the pot while the pasta cooks. This creates a steamy environment that helps cook the noodles evenly and prevents too much liquid from evaporating.

Low heat for cheese adding:

Reducing the heat to the lowest setting before adding the cheeses prevents them from separating or becoming grainy. Stir constantly for the creamiest result.

Rest before serving:

Letting the dish rest for just a few minutes off the heat allows the sauce to thicken slightly and the flavors to meld together.

I developed this recipe during a particularly busy season when my kids had activities every night of the week. We needed something faster than takeout but more exciting than ordinary pasta. The first attempt was good but a bit bland. After adding the cream cheese for richness and adjusting the liquid ratio, it became perfect - creamy, flavorful, and so simple that my teenage son can make it on his own.

Serving Ideas

Set up a topping bar with diced avocado, sliced black olives, chopped cilantro, and sour cream so everyone can customize their bowls. Serve with a simple green salad dressed with lime vinaigrette for a complete meal. For a fun presentation, serve in wide, shallow bowls topped with crushed tortilla chips for added crunch.

Tasty Twists

Add a cup of black beans or corn (or both!) when you add the tomatoes for extra texture and nutrition. Substitute pepper jack for cheddar to add an extra kick of spice. For a vegetarian version, use a plant-based ground beef substitute or an extra can of beans in place of the meat.

Storage Smarts

This dish reheats beautifully, making it perfect for meal prep. Store leftovers in the refrigerator for up to 3 days or freeze in individual portions for up to 3 months. When reheating, add a splash of water or broth to loosen the sauce, as the pasta will continue to absorb liquid as it sits.

Pin it

I've made this one pot taco spaghetti for countless weeknight dinners, potlucks, and even camping trips (it works great on a camp stove!). There's something so satisfying about a meal that comes together quickly, dirties minimal dishes, and still makes everyone at the table happy. The combination of familiar taco flavors with the comfort of pasta makes this a dish that both kids and adults enjoy - and the fact that it's ready in 25 minutes makes it a regular on my dinner rotation.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes! Any long pasta like linguine or fettuccine works well, or you can use shorter shapes like rotini or penne. Just adjust cooking time accordingly.

→ How spicy is this dish?

It has a mild to medium kick from the green chiles. For less spice, use regular diced tomatoes. For more heat, add diced jalapeños or hot sauce.

→ Can I make this vegetarian?

Absolutely! Substitute the beef with plant-based ground meat, black beans, or extra-firm tofu crumbles. Use vegetable broth instead of beef broth.

→ What if I don't have cream cheese?

Sour cream makes a good substitute, though the dish won't be quite as creamy. You could also use 1/4 cup of heavy cream.

→ Can I add vegetables to this dish?

Yes! Bell peppers, corn, zucchini, or spinach would be great additions. Add them when you're cooking the beef or just before simmering the pasta.