Taco spaghetti is a fragrant, spicy, juicy dish with an amazing aroma. It is made with garlic, onion, ground beef, canned tomatoes, taco seasoning, spaghetti, cheddar cheese, and parsley.
This taco spaghetti is one of the easiest one-pot meals. It is an ideal choice for any dinner for tacos and spaghetti lovers as I am.
Honestly, I can eat spaghetti every day.
Taco spaghetti Ingredients?
This delicious taco spaghetti is so easy to prepare. You will need these ingredients:
- 1 clove garlic, minced;
- ¼ cup finely chopped onion;
- 1 lb ground beef;
- 1 packet (1 oz) taco seasoning;
- 1 can (14 oz) diced tomatoes;
- 2 cups water;
- 8 oz spaghetti, uncooked;
- 1 cup shredded cheddar cheese;
- 2 tbsp fresh parsley, chopped.
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Taco Spaghetti.
How to make one-pot taco spaghetti?
- Add 1 minced garlic clove, ¼ cup finely chopped onion, and 1 lb ground beef in a very large skillet. Break ground beef up into chunks with a spoon or spatula while cooking. Cook until ground beef is browned. Then, drain the excess fat.
- Add 1 packet of taco seasoning, 1 can of diced tomatoes, and 2 cups of water to the skillet. Mix to combine. Then, add 8 oz spaghetti. Be sure that spaghetti is covered with the liquid.
- Bring it to a boil. Then, reduce heat and cook on low heat with a lid for 12-15 minutes or until spaghetti is cooked, stirring occasionally. Remove the lid. Cook for a few minutes more or until excess liquid evaporates. Then, turn off the heat.
- Add 1 cup of shredded cheddar cheese to the skillet. Then, cover with a lid.
- Let the cheese melt.
- When cheese is melted add 2 tbsp chopped fresh parsley and serve warm.
What To Serve With Taco Spaghetti?
I like this recipe so much because it is a one-pot meal. For me, it means a quick and easy incredible dish which you can eat without anything else.
But, sometimes I serve this taco spaghetti with a fresh salad like Caesar salad dressing, Tossed salad, Amish Broccoli Salad, or Waldorf Salad!
Can You Freeze Taco Spaghetti?
Sure, you can freeze this taco spaghetti. Let the taco spaghetti cool off completely.
Then, place it into an airtight container or a freeze-safe plastic bag and store it in the freezer for up to three months.
When you need a quick and tasty dinner, just remove the taco spaghetti from the freezer and heat it in the microwave.
You can also add more shredded cheese and fresh parsley to serve.
Recipe Tips;
- If you are planning to freeze this taco spaghetti, cook it until all dense.
- If you want, you can replace cheddar with any of your favorite cheeses
- You can use fresh chopped cilantro instead of parsley.
- Also, you can add some salt as per your taste.
- You can store this tasty taco spaghetti in the refrigerator for up to three days.
IF YOU LIKE THIS RECIPE, HERE ARE A FEW MORE I THINK YOU’RE GOING TO LOVE!
ONE POT TACO SPAGHETTI
Ingredients
- 1 clove garlic, minced;
- ¼ cup finely chopped onion;
- 1 lb ground beef;
- 1 packet (1 oz) taco seasoning;
- 1 can (14 oz) diced tomatoes;
- 2 cups water;
- 8 oz spaghetti, uncooked;
- 1 cup shredded cheddar cheese;
- 2 tbsp fresh parsley, chopped.
Instructions
- Add garlic, onion, and ground beef to a large skillet. Break it up into chunks with a spoon or spatula while cooking. Cook until browned. Then, drain the excess fat.
- Add taco seasoning, diced tomatoes, and water. Mix to combine. Then, add spaghetti. Be sure that spaghetti is covered with the liquid. Bring to a boil. Then, reduce heat to low and cover skillet with a lid. Simmer for 12-15 minutes or until spaghetti is cooked, stirring occasionally.
- Remove the lid. Cook for a few minutes more or until excess liquid evaporates. Turn off the heat.
- Add shredded cheddar cheese. Then, cover the skillet with a lid again. Let the cheese melt. Add chopped fresh parsley and serve immediately. Enjoy!
HOW MANY CALORIES ARE IN TACO SPAGHETTI?
Taco spaghetti is a high-calorie dish, but worth it. There is 497 kcal per serving. This recipe is for 4 servings.
Very easy, very good and easy cleanup. I use Rotel tomatoes and rigatoni pasta. I add extra meat as my husband loves some meat! Teenager loved it too. Took some to my daughter and family. It’s now on their weekly menu!
I’m glad to hear that! Thank you Lou Ann.
Can this be baked and for how long and at what setting?
I haven’t baked it in the oven, but would try from 20-30 minutes. You would still have to cook the beef on the stovetop though.
I made this and it is so good I added a little chilie power to give it a extra kick glad I did made it that much better.
Made this and even my picky eater said it was good. I used avocado and cilantro as a edible garnish topping instead of parsley. I will add this to my go to quick dinner menu!
To my family it tasted like a Hamburger Helper meal.
I made this tonight. I follow some of the suggestions and substituted rotel mild tomatoes with chilies,also used beef broth instead of water. I added green bell peppers too. This will not be my last time making this dish. Its very good and a quick one skillet meal.
Super easy, super quick and quite delicious. I grabbed and opened a can fire roasted tomatoes by mistake but boy am I glad I did!
Made this with ground turkey and it was delicious. Never understand why people add the onion, garlic while browning the meat. You drain the meat and lose a good deal of the flavor. Just my take.
Verygood
Made this for my wife and I. It was very good and I will make it again with one small change. I will substitute water with beef broth to give it a little more flavor. Thanks
Thanks for that tip. I did it with a beef broth, on my first try, thanks to your tip and I think it really made the pasta extra delicious!
That’s so nice you two both loved it!! 🙂
Made this for Memorial day it definitely was a hit instead of parsley I toppetopped it wit green onions will make it again soon
I made this and loved it. Much to my surprise my husband like it and went back for seconds. I used Rotel tomatoes and it turned out great. Love the one pot idea! Thanks
Just waiting for the last 15 minutes lol Can’t wait to dish this I tried , going to bed without dinner, now here I am at 1222 in the morning making your wonderfully quick recipe. Thank you
5 star recipe!! I love that it’s a one pot meal, super easy clean up but does not lack on taste. Would definitely recommend on nights where you’re in a rush or don’t want a complicated recipe. Will definitely be adding this to my weekday rotation. Thanks for an amazing meal 🙂
Will definitely make this again. Added more onion and some green peppers. Didn’t have fresh parsley so I added dry.
We added cheese when it was on our plates
Could I use crushed tomatoes in this recipe? CAN’T WAIT TO TRY IT!!!!
Thanks, Janet
Yes! You can definitely use crushed tomtatoes
I’m making this right now and added corn and black beans. Can’t wait to eat!!
Thanks for the suggestions. So glad you decided to try it again and customize it to your liking. 🙂
I’ve made this before and loved it. I’m making it again tonight. But I’m going to add green pepper and green chilies. Love my peppers. Thank you for this recipe. My sister wanted it so I sent it to her. Thanks again.
Thanks for the suggestions, Stephannie. So glad you decided to try it again and customize it to your liking. 🙂
What about adding Black Beans? I think I might try that, since I love Black Beans. Otherwise, sounds YUMMY!!!
Hi Tina, No, I haven’t tried this recipe with black beans.
I just made it for dinner I had to add an extra can of water to covthe pasta I think I added to much pasta but it was definitely something I’m making again!!!!😍👍😍
Good decision! I hope you enjoy it!
My husband and I absolutely loved this recipe!! The only change I made was I used Rotel tomatoes instead of the ones mentioned in the ingredients. I will definitely be making this easy and delicious dish again and again!! Thanks so much for sharing.
Thank you for the kind words, Beth. I’m so glad to hear it was a hit!
I browned the meat in my pressure cooker, added a can of mild rotel tomatoes and 1 extra cup of water . Broke spaghetti in half, drizzled with garlic olive oil, made sure pasta was covered with liquid and pressured cooked on high for 10 minutes. Turned out perfect.
I used 14 1/2 oz of spaghetti (Thin/1 box).
If you like it more spicy, add another packet of taco seasoning.
Thanks, Emily
Love your modifications! Sounds amazing!
Emily that sounds great. I’m trying that next time.
Thanks
Looks great and very tasty!
So glad to hear, Charles. Thanks