Taco night and spaghetti night usually mean two separate dinners, but this One Pot Taco Spaghetti puts them in the same pot. Seasoned ground beef, tender spaghetti, tomatoes, and a creamy cheese finish come together in about 35 minutes, with only one pot to wash afterward. It is a dependable weeknight dinner for families, and the leftovers taste even better the next day. If you like pasta dinners that skip the extra dishes, you may also enjoy my One Pot Beef Taco Pasta.
Table of Contents
Why This One Pot Taco Spaghetti Works
- Everything cooks in one pot: the spaghetti simmers right in the seasoned tomato broth, so it soaks up flavor and you never drain a thing.
- Ready in 35 minutes: the ingredients are simple pantry and fridge staples, which makes it a great last-minute dinner.
- Creamy without a heavy sauce: a little cream cheese melts into the pasta liquid and turns it into a smooth, cheesy coating.
- Easy to customize: swap the meat, adjust the spice level, or pile on your favorite taco toppings.
Cooking pasta directly in its sauce is a well-known shortcut. The starch released by the noodles thickens the liquid as it reduces, which is why the sauce turns silky instead of watery.
Ingredients for One Pot Taco Spaghetti
- 1 pound ground beef (85/15 or 80/20 both work; drain excess fat after browning)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (about 1 oz) taco seasoning, or a batch of my beef taco seasoning for one pound
- 1 can (15 oz) diced tomatoes, with their juices
- 2 cups beef broth, plus a splash extra if needed
- 8 oz dry spaghetti, broken in half
- 4 oz cream cheese, cubed and softened
- 1 cup shredded cheddar or Mexican-blend cheese
- Salt and black pepper, to taste
- Chopped cilantro or sliced green onions, for garnish
How to Make One Pot Taco Spaghetti
Step 1: Brown the Beef
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains, about 5 to 7 minutes. Ground beef should reach an internal temperature of 160°F, and USDA food safety guidance recommends checking it with a food thermometer rather than relying on color. Spoon off all but about 1 tablespoon of the fat.
Step 2: Build the Flavor Base
Add the diced onion and cook until soft, about 3 minutes. Stir in the garlic and taco seasoning and cook for 30 seconds, just until fragrant.
Step 3: Add the Liquid and Pasta
Pour in the diced tomatoes with their juices and the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add the broken spaghetti and press it down so the noodles are mostly submerged.
Step 4: Simmer Until Tender
Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring every few minutes so the spaghetti does not clump or stick. If the liquid cooks down before the pasta is tender, add a splash of broth or water. The finished dish should look saucy, not dry.
Step 5: Stir in the Cheese
Take the pot off the heat. Stir in the cream cheese until it melts into a creamy sauce, then fold in the shredded cheese. Season with salt and pepper, let it rest for 3 to 5 minutes so the sauce thickens slightly, and serve hot with cilantro or green onions on top.
How to Serve One Pot Taco Spaghetti
Serve it straight from the pot while it is hot and creamy. Set out taco toppings such as sour cream, diced tomatoes, sliced jalapeños, avocado, or crushed tortilla chips so everyone can build their own bowl. A crisp green salad or a side of garlic bread balances the richness. Feeding a crowd? Serve it alongside my Chicken Spaghetti That Everyone Loves for a two-pasta dinner, or set out a bubbling Baked One Pot Mac and Cheese for the kids.
How to Store and Reheat Leftovers
Let the spaghetti cool, then move it to an airtight container within 2 hours of cooking. It keeps in the refrigerator for up to 3 days. The pasta keeps absorbing sauce as it sits, so reheat it in a skillet or microwave with a splash of broth or water to loosen it up. Cream cheese sauces can turn a little grainy after freezing, so this dish is best enjoyed fresh or from the fridge.
Tips and Variations
- Break the spaghetti in half so it fits the pot and cooks evenly under the liquid.
- Use a wide, deep pan with a lid. Crowded or shallow pots leave some noodles uncooked.
- Swap the beef for ground turkey or chicken for a lighter version. Poultry should reach 165°F.
- Use a can of diced tomatoes with green chiles for extra heat, or add a teaspoon of chili powder.
- Stir in a cup of corn or black beans with the pasta for more texture and fiber.
- Taco seasoning packets are salty, so choose low-sodium broth to keep the final seasoning in check.
- Short pasta such as rotini or penne also works; check the package for cook time and add a little extra broth if needed.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Rotini, penne, and shells all work well. Cooking times differ slightly, so watch the liquid and add a splash of broth if the pot looks dry before the pasta is tender.
Do I need to cook the spaghetti first?
No. The dry noodles cook directly in the tomato and broth mixture, which is what makes this a true one pot meal.
Why is my taco spaghetti sticky or dry?
Stovetops and pots vary. Stir every few minutes, keep the pot covered while simmering, and add a splash of broth or water if the liquid disappears before the noodles are tender.
Can I make One Pot Taco Spaghetti gluten-free?
Yes. Use gluten-free spaghetti and check that your taco seasoning and broth are labeled gluten-free. Gluten-free pasta often cooks faster, so start checking it a few minutes early.
How can I make it spicier?
Use hot taco seasoning, add diced jalapeños with the onion, or swap in tomatoes with green chiles.
One Pot Taco Spaghetti
Ingredients
Main Ingredients
- 1 pound ground beef 85/15 or 80/20 both work; drain excess fat after browning.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning Or use a batch of homemade taco seasoning for one pound of beef.
- 1 can (15 oz) diced tomatoes Use the juices too.
- 2 cups beef broth Keep a splash extra on hand in case the pot gets dry.
- 8 oz dry spaghetti Break in half so it fits under the liquid.
- 4 oz cream cheese Cubed and softened.
- 1 cup shredded cheddar or Mexican-blend cheese
- to taste salt and black pepper
- chopped cilantro or sliced green onions For garnish.
Instructions
Cooking
- Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains, 5 to 7 minutes (160°F internal temperature). Spoon off all but about 1 tablespoon of fat.
- Add the diced onion and cook until soft, about 3 minutes. Stir in the garlic and taco seasoning and cook for 30 seconds, until fragrant.
- Pour in the diced tomatoes with their juices and the beef broth, scraping up any browned bits. Bring to a boil.
- Add the broken spaghetti and press it down so the noodles are mostly submerged.
- Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring every few minutes, until the spaghetti is tender. If the liquid cooks off before the pasta is done, add a splash of broth or water.
- Remove the pot from the heat. Stir in the cream cheese until melted and creamy, then fold in the shredded cheese.
- Season with salt and pepper, let it rest for 3 to 5 minutes so the sauce thickens, then serve hot topped with cilantro or green onions.
