Taco Spaghetti

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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.

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.

How to Make Taco Spaghetti

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

  1. Cook ground beef and onion. Drain any fat.
  2. Add bell pepper, broth, milk, and salsa.
  3. Bring sauce to a boil and add spaghetti. Cover and cook (per recipe below).
  4. 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 pantaking 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

Did you enjoy this taco spaghetti recipe? Be sure to leave a comment and rating below!

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

5 from 1 vote↑ Click stars to rate now!
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Taco Spaghetti

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

Servings 6 servings

  • 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. 

5 from 1 vote

Calories: 343 | Carbohydrates: 37g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 875mg | Potassium: 617mg | Fiber: 3g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 18mg | Calcium: 301mg | Iron: 3mg

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
taking a forkful of Taco Spaghetti out of the pot with a titletaking a forkful of Taco Spaghetti out of the pot with a title
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