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If you’re after a bold, flavorful dinner that comes together quickly and cleans up even quicker, this One Pot Taco Spaghetti Recipe is absolutely the answer. It masterfully blends zesty taco spices with creamy cheese and tender pasta in a single pot for a fuss-free, crowd-pleasing meal. Think of it as taco night meets Italian comfort food—savory, saucy, and packed with just the right amount of spice to keep your taste buds dancing. Whether you’re craving something easy for a weeknight or a cozy weekend treat, this dish is guaranteed to satisfy with minimal effort and maximum flavor.
Ingredients You’ll Need
The magic behind this One Pot Taco Spaghetti Recipe lies in its simple yet essential ingredients. Each element contributes a unique flavor or texture that brings the dish to life—from the spicy warmth of chili powder to the creamy silkiness of softened cream cheese. Gathering these ingredients is your first step to creating that memorable dinner everyone will ask for again.
- 1 pound lean ground beef: The hearty base that adds rich flavor and satisfying protein to the dish.
- 1 tablespoon chili powder: Packs in that signature taco spice and warms up the entire pot.
- 1 teaspoon smoked paprika: Gives a subtle smokiness, elevating the flavor complexity.
- 1/2 teaspoon ground cumin: Offers earthy undertones that are essential in taco seasoning blends.
- 1 teaspoon garlic powder: Infuses savory depth and a bit of aromatic goodness.
- 1 teaspoon onion powder: Adds another layer of fragrant, mellow sweetness.
- 3 cups beef broth: The flavorful cooking liquid that helps the pasta absorb all the spices.
- 1 (10 ounce) can Rotel diced tomatoes & green chilies (with juices): Brings a fresh, zesty kick and vibrant color.
- 4 ounces cream cheese (1/2 block Philly) (softened): Creates a luscious creaminess that balances the spice.
- 8 ounces uncooked spaghetti: The tender pasta strands that soak up the sauce beautifully.
- 1 cup Mexican blend cheese: Melts on top for that gooey, irresistible finish.
- 1/4 cup chopped scallions: Adds freshness and a slight bite for garnish.
How to Make One Pot Taco Spaghetti Recipe
Step 1: Brown the Beef
Start by heating your pot or Dutch oven over medium-high heat and adding the lean ground beef. Cook it until it’s just browned, breaking it apart with your spoon as you go—this usually takes about 7 to 8 minutes. If there’s too much fat rendered, feel free to spoon some out to keep the dish from getting greasy. This browning step builds a savory base that’s full of meaty flavor.
Step 2: Spice It Up
Now toss in your chili powder, smoked paprika, cumin, garlic powder, and onion powder. Stir everything so the meat gets evenly coated with these fragrant spices. This step ensures the meat carries all those familiar, vibrant taco seasonings that make the dish so irresistible.
Step 3: Add Broth, Tomatoes, and Cream Cheese
Pour in the beef broth along with the entire can of Rotel diced tomatoes and green chilies—juice and all—and add the softened cream cheese. Crank the heat to high and stir to blend the cream cheese in, even if it’s not completely melted when it comes to a boil. This will create a rich, tangy sauce that’s a little creamy, a little spicy, and 100 percent comforting.
Step 4: Cook the Spaghetti
Once your pot is bubbling, add the uncooked spaghetti right into the sauce. Let it cook uncovered for about 12 minutes, stirring occasionally to prevent it from sticking. Remember to adjust your heat down to medium or medium-low so you maintain a gentle simmer rather than a vigorous boil. This allows the pasta to cook through perfectly while soaking up all those bold taco flavors.
Step 5: Melt the Cheese and Garnish
After the spaghetti is tender, turn off the heat but keep the pot covered with a lid. Sprinkle the Mexican blend cheese and chopped scallions over the top, and let the pot sit for 5 minutes. This resting time melts the cheese beautifully and thickens the sauce slightly without drying it out. You want a generous amount of sauce that’s rich and luscious.
Step 6: Season and Serve
Give the entire dish a taste and season with salt and pepper to your liking. Now it’s ready to serve—rich, cheesy, spicy, and utterly satisfying. Dive in while it’s hot for the best experience.
How to Serve One Pot Taco Spaghetti Recipe
Garnishes
Freshness and texture elevate this dish even further. Adding a sprinkle of chopped scallions or freshly chopped cilantro brightens every bite. For an extra touch, a dollop of sour cream or a squeeze of lime juice can bring a zesty pop that perfectly balances the creamy sauce and spice.
Side Dishes
Since the dish is already quite hearty, lighter sides complement it best. A crisp green salad with a citrus vinaigrette, some roasted street corn, or simple tortilla chips with guacamole are excellent companions. They provide crunch and freshness to contrast with the creamy and saucy One Pot Taco Spaghetti Recipe.
Creative Ways to Present
For a fun family meal or casual gathering, serve this One Pot Taco Spaghetti Recipe in colorful bowls or even tortilla cups for a playful twist. You can also turn it into a pasta bake by sprinkling extra cheese on top and popping it under the broiler for a few minutes until golden and bubbly. It’s a great way to mix things up and impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Taco Spaghetti Recipe keeps beautifully in the fridge for up to 3 days. Transfer it to an airtight container and cool it completely before refrigerating. The flavors actually meld together more overnight, making the next day just as delicious.
Freezing
You can freeze portions of this dish, too. Cool it thoroughly, then place it in freezer-safe containers or heavy-duty bags. It will keep well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best texture.
Reheating
To reheat, warm the spaghetti gently on the stovetop over medium-low heat, stirring occasionally, and add a splash of broth or water if it seems dry. You can also microwave it in short intervals, stirring in between to ensure even heating and creamy consistency.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well if you want a leaner option. Just be sure to cook it thoroughly and adjust seasoning if needed since turkey has a milder flavor.
What if I don’t have Rotel diced tomatoes?
No worries! You can substitute with regular canned diced tomatoes and add some chopped fresh green chilies or jalapeños to keep that spicy kick intact.
Is this recipe spicy?
It has a mild to moderate heat thanks to the chili powder and green chilies, but it’s very adjustable. You can tone it down or up based on your preference, or add a bit of hot sauce on the side.
Can I use a different type of pasta?
While spaghetti works best for texture and cooking time, feel free to swap in other long pasta like linguine or even penne if you prefer. Just keep an eye on cooking time to avoid overcooking.
How do I make this recipe vegetarian?
Skip the beef and replace it with hearty vegetables like mushrooms or plant-based meat alternatives. Use vegetable broth instead of beef, and follow the rest of the steps as is for a delicious meatless version.
Final Thoughts
There’s something genuinely satisfying about a dish that hits all the right notes—comfort, flavor, and ease—and this One Pot Taco Spaghetti Recipe delivers on every front. It’s perfect for those busy weeknights when you want dinner ready without stressing in the kitchen but still crave something cozy and exciting. Give it a try, and I promise, this will become your go-to recipe for taco-inspired pasta nights that everyone will love!
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Print
One Pot Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Description
This One Pot Taco Spaghetti is a flavorful and easy-to-make meal combining the bold spices of taco seasoning with creamy cheese and tender spaghetti. Ground beef is browned and simmered with spices, broth, Rotel tomatoes, and cream cheese, creating a rich and saucy pasta dish that’s perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups beef broth
- 1 (10 ounce) can Rotel diced tomatoes & green chilies (with juices)
- 4 ounces cream cheese (1/2 block Philadelphia, softened)
- 8 ounces uncooked spaghetti
- 1 cup Mexican blend cheese
- 1/4 cup chopped scallions
Instructions
- Brown the beef: Add the ground beef to a pot or Dutch oven over medium-high heat. Cook until just browned, breaking it up with a spoon as you go along (about 7-8 minutes). Drain excess fat if needed to keep the dish from being greasy.
- Add spices: Stir in chili powder, smoked paprika, ground cumin, garlic powder, and onion powder to evenly coat the browned beef with seasoning.
- Add liquids and cream cheese: Pour in the beef broth, Rotel diced tomatoes with juices, and softened cream cheese. Turn heat to high and stir to help the cream cheese mix in, though it may not completely melt by the time the mixture reaches a boil.
- Cook spaghetti: Once the mixture is boiling, add the uncooked spaghetti to the pot. Cook uncovered for about 12 minutes, stirring occasionally to prevent sticking. Adjust the heat as needed to maintain a gentle simmer — bubbling but not vigorously boiling.
- Finish with cheese and scallions: Turn off the heat but keep the pot on the burner. Sprinkle Mexican blend cheese and chopped scallions over the top. Cover with a lid and let sit for 5 minutes so the cheese melts and the sauce thickens slightly.
- Season and serve: Taste and season with salt and pepper if necessary. Serve immediately for a comforting, saucy taco spaghetti dish.
Notes
- Use lean ground beef to avoid excess grease in the dish.
- If you prefer, substitute Rotel with diced tomatoes and diced green chilies separately.
- Stir the pasta occasionally during cooking to prevent clumping and sticking to the bottom of the pot.
- For a vegetarian alternative, substitute beef broth and ground beef with vegetable broth and a plant-based protein.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
