Friday, December 8, 2017

One-Pot Taco Spaghetti

One-Pot Taco Spaghetti is all of your favorite taco flavors in pasta form! This wonderfully cheesy, fiestalicious spaghetti recipe is on your table in less than 30 minutes with only one pot to clean!

Do you love spaghetti?  Do you love tacos?  Well, now you can eat them together at last!  This juicy beef is seasoned with Mexican spices and cooked with onions, garlic, green chilies, roasted diced tomatoes and of course our spaghetti then smothered with cheeeeese!  The spaghetti cooks right IN the seasoned liquid for simple prep, minimal cleanup, and extra flavooooor.

Hi all, its Jen from Carlsbad Cravings and I am excited to be with you again sharing a quick and easy new family favorite!  This One Pot Taco Spaghetti couldn’t be any easier or more delicious and is ideal for a busy night when you are wondering “what’s for dinner?”  If you need another easy, feistalicious dinner, check out my Slow Cooker Creamy White Chicken Chili.  Now pull out a chair because this One Pot Taco Spaghetti is about to become a regular at your kitchen table!

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Helpful Tips to make One-Pot Taco Spaghetti:

  • I use lean ground beef but you are welcome to use your fav: ground turkey, ground sausage etc., even chopped chicken will work great!  
  • I use 1 tablespoon beef bouillon which is the equivalent of 3 beef bouillon cubes.  I use beef bouillon as it is less expensive than beef broth but you are welcome to substitute 3 cups of the water with 3 cups low sodium beef broth and omit the beef bouillon.
  • We break our spaghetti pieces in half so they can be fully emerged in the water.  Break all your pieces in half before you starting to add them to the pot so they will cook more evenly. 
  • It is important to stir the spaghetti occasionally then replace the lid because we don’t want the spaghetti to stick to the bottom and we want the spaghetti to cook evenly.  Replacing the lid keeps the water from evaporating too quickly. 
  • There are variables in the exact amount of water needed to cook our spaghetti such as how often the lid is removed, how hot the liquid is simmering, etc., but the required liquid should be very close to the 5 ¾ cups listed.  If you find the liquid is all absorbed by the spaghetti before it is al dente, then simply add more water, a little at a time until the spaghetti is cooked through.  It is normal for there to be some water remaining when the spaghetti is cooked because this melts with the cheese helping to coat our spaghetti. 
  • This One Pot Taco Spaghetti cooks in roughly 12-15 minutes after the water starts to boil.  As with all pastas, you are going to want to start checking for doneness at the earlier 12 minute mark, because there is nothing worse in than soggy pasta for dinner!

What you will need to make One-Pot Taco Spaghetti:

  • Large Soup Pot or Dutch Oven – this is essential in this recipe as we are cooking everything in one pot – so it needs to fit into one pot with ease so there is enough movement for the pasta and the water to boil along with all the other ingredients. 
  • Cheese Grater - this kitchen tool gets more love than almost any other tool in my kitchen because I am a huge proponent of FRESHLY grated cheese as opposed to bagged shredded cheeses.  Using freshly grated cheeses saves money, tastes better, and MELTS better.  In this One Pot Spaghetti Pasta, you really want a good melting cheese.


With love from our simple kitchen to yours. 

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Check out more of our favorite one-pot recipes: 

One Pot Cheesy Pasta and Sausage
One Pot Mexican Pasta and Sausage
One-Pot Cheese Italian Pasta and Chicken

Yield: 6-8

One-Pot Taco Spaghetti

One-Pot Taco Spaghetti is all of your favorite taco flavors in pasta form! This wonderfully cheesy, fiestalicious spaghetti recipe is on your table in less than 30 minutes with only one pot to clean!
prep time: 5 minscook time: 20 minstotal time: 25 mins


  • 1 pound lean ground beef
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon beef bouillon
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 16 ounces uncooked spaghetti, pieces broken in half
  • 2 (14.5 oz) cans fire roasted diced tomatoes, with liquid
  • 1 (4 oz) can mild diced green chilies
  • 5 3/4 cups water
  • 2 cups freshly grated sharp cheddar cheese
Garnishes (optional)
  • Shredded sharp cheddar cheese
  • Diced tomatoes
  • Diced avocadoes
  • Chopped cilantro
  • Sour cream


  1. Brown ground been and onions in a Dutch oven or large soup pot over medium high heat, crumbling beef as you cook. Drain off grease. Add garlic, beef bouillon and all seasonings and cook an additional 30 seconds over medium high heat.
  2. Stir in spaghetti, tomatoes, green chilies and water. Bring to a boil then reduce heat to a simmer over medium-low heat. Cover and cook 12-15 minutes OR until pasta is al dente, stirring occasionally and replacing lid. Add additional water a little at time if water evaporates before spaghetti is cooked. Once cooked, there should be a little water remaining.
  3. Remove from heat and stir in cheese a handful at a time until melted. Season with additional salt and pepper to taste. Top with desired garnishes.

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  1. My son is either going to love this or hate it, but I know Alexis and I will love it!

    1. Holli@TheSlowRoastedItalianJanuary 7, 2018 at 7:29 AM

      Enjoy and let us know how it goes!


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