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!
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!
- Cook ground beef and onion. Drain any fat.
- Add bell pepper, broth, milk, and salsa.
- Bring sauce to a boil and add spaghetti. Cover and cook (per recipe below).
- 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.
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!
Taco Spaghetti
This taco spaghetti recipe is easy to make and cooks up in just one pot!
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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.
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Add the broth, milk, salsa, and bell pepper.
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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.
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Remove from the heat and let rest uncovered for 5 minutes.
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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.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
