Taco Spaghetti (+Video)
This One Pot Taco Spaghetti has simple ingredients that are easy to find, super tasty and makes a great weeknight meal!
A TASTY ONE POT PASTA RECIPE
I love tacos and I love pasta, so why not blend the two for a delicious taco spaghetti meal? This One Pot Taco Pasta will be your new family favorite and will probably end up on your regular menu rotation! It is super easy to throw together and it cooks up in no time! It is super family friendly as there is not much of a spicy kick to it other than from the salsa which you can control to your liking. If you love one pot meals and less dishes, then you have to make this One Pot Taco Spaghetti recipe!
FREQUENTLY ASKED QUESTIONS:
We like to use a lean ground beef, normally we use an 85/15 or 90/10. This helps reduce the grease.
The salsa helps give this a little heat and some of the taco flavoring, you could potentially add in some petite diced tomatoes if you are not wanting the salsa in this and make it more kid-friendly.
Absolutely! If you have your favorite taco seasoning that you keep on hand or make often that would be great to use in this. We like to use our own Easy Taco Seasoning recipe for this.
This should work with other pasta as long as you are using the same amount.
It’s not necessary to do this but I find in this case that it helps the pasta cook more evenly and also helps it absorb more of the sauce better.
This can be stored in an airtight container where it will keep for up to 3-4 days. This can also be frozen. Place in an airtight freezer container or bag and it will keep in the freezer for up to 3 months.
If reheating from the refrigerator, place in a microwave safe bowl, cover with a paper towel and reheat until warmed through (about 1 1/2 – 2 minutes). To reheat from frozen: let defrost in the refrigerator overnight and then you can reheat in the microwave.
TACO SPAGHETTI INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- taco seasoning
- velveeta cheese
- mexican shredded cheese
- cilantro, optional
HOW TO MAKE ONE POT TACO SPAGHETTI:
Start by browning and crumbling the beef over medium heat.
When beef is about halfway done, add the onion and taco seasoning. (Don’t drain the beef) Give a good stir and allow it to finish cooking.
Pour in the salsa, add the spaghetti and the water.
Give it a gentle stir, turn the heat up to medium-high heat and cover for about 10 minutes (until spaghetti is cooked).
Add the Velveeta cheese and stir to melt.
Remove from heat and stir in Mexican cheese.
Top with cilantro and serve. Will thicken upon sitting.
Serve and enjoy!
CRAVING MORE RECIPES?
The Best Taco Spaghetti (+Video)
- 1 pound ground beef (90% or higher)
- 1 small yellow onion, diced
- 1 packet taco seasoning (one ounce)
- 1 ¼ cups salsa, I like Herdez mild salsa
- 8 ounces spaghetti, broken in half – can also use pot-sized spaghetti
- 3 cups water
- 8 ounces Velveeta cheese, cubed
- 1 cup Mexican shredded cheese
- cilantro, for topping – optional
- Start by browning and crumbling the beef over medium heat.
- When beef is about halfway done, add the onion and taco seasoning. (Don’t drain the beef) Give a good stir and allow it to finish cooking.
- Pour in the salsa, add the spaghetti and the water.
- Give it a gentle stir, turn the heat up to medium-high heat and cover for about 10 minutes (until spaghetti is cooked).
- Add the Velveeta cheese and stir to melt.
- Remove from heat and stir in Mexican cheese.
- Top with cilantro (optional) and serve. Will thicken upon sitting.
- Use your favorite salsa. Spicier salsa will give you a spicier spaghetti!
- Using a leaner ground beef reduces the grease.
- The mixture of velveeta and mexican cheese blend really make this creamy.
- You can use another pasta as long as you use the same amount.
- Don’t like as much cheese? Just cut back on the amount of Velveeta or shredded cheese.
- This can be frozen, see my tips above.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Very good! I will be doing this often. Thanks for sharing.
Thanks so very much Susan!