Imagine the best parts of taco night and spaghetti night, having a wonderful, delicious party in just one pot.

That’s the magic of this dish, really. It’s a beautiful, happy collision of two family favorites.

Why This Recipe is a Weeknight Hero

We’ve all been there—staring into the pantry after a long day, willing a delicious dinner to magically appear.

This One Pot Taco Spaghetti is the answer to that silent plea, a true hero for busy evenings.

It comes together in about 30 minutes, from stovetop to table, with only one pot to wash at the end of it all.

Ingredients Needed for the Recipe

You’ll be amazed at how a short list of simple ingredients creates something so incredibly flavorful.

• 1 clove garlic, minced
• 1/4 cup finely diced onions
• 1 lb lean ground beef
• 1 (1-oz) packet taco seasoning
• 1 (14-oz) can diced tomatoes
• 2 cups water
• 8 oz uncooked spaghetti
• 1 cup shredded cheddar cheese
• 2 tbsp chopped parsley

How to make One Pot Taco Spaghetti?

Browning the Beef

Grab your largest skillet and toss in the garlic, onions, and ground beef.

Cook it all over medium heat, crumbling the beef as it browns, until there’s no pink left. Then, just drain off any excess fat.

Adding the Taco Flavor

Now, for the transformation. Sprinkle that entire packet of taco seasoning over the beef.

The aroma will start to change, becoming warm and inviting, just like your favorite taqueria.

The One-Pot Magic

Here’s where the magic happens. Pour in the entire can of diced tomatoes, juice and all—don’t drain it!

Add the two cups of water, and then, yes, just break the spaghetti in half and add it right into the pan, uncooked.

Simmering to Perfection

Bring the whole mixture to a lively boil, then give it a good stir to submerge the pasta.

Reduce the heat to a gentle simmer, cover the skillet, and let it work its magic for about 15 minutes. Stir it occasionally to prevent sticking.

Finishing with Cheese

Once the spaghetti is tender and has absorbed most of the liquid, remove the lid.

Let it cook for one final minute, uncovered, to thicken the sauce just a bit more. Then, turn off the heat.

The Grand Finale

Generously sprinkle the shredded cheddar cheese over the entire surface.

Cover the skillet again with the lid, and let the residual heat melt that cheese into a glorious, gooey blanket. This only takes a few minutes.

Tips

Don’t be shy about breaking the spaghetti in half. It makes stirring and serving so much easier.

Using a lean ground beef means less fat to drain, making the process even quicker and a bit lighter.

If you find the sauce is a little too thick for your liking at the end, just stir in a splash of water or beef broth.

Ingredient Substitutions to Make It Your Own

The beauty of this recipe is its flexibility. Don’t have ground beef? Ground turkey or chicken work wonderfully.

For a spicy kick, use a can of Rotel diced tomatoes with green chilies instead of plain diced tomatoes.

And if you want to go all out, a Mexican blend cheese is a fantastic alternative to straight cheddar.

Best Time to Serve This Dish

This is the ultimate weeknight warrior, perfect for those evenings when time is short but appetites are big.

It’s also a fantastic, crowd-pleasing option for casual potlucks or game day gatherings.

Honestly, any night you need a guaranteed hit, this is the recipe to turn to.

How to Store and Reheat Your Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating is a breeze. Just add a tablespoon or two of water to a saucepan and warm it over medium-low heat, stirring occasionally.

The microwave also works perfectly—just cover the dish to keep the pasta moist.

So there you have it. A meal that’s as fun to make as it is to eat, with flavor that truly delivers.

It’s the kind of recipe you’ll find yourself coming back to, time and time again. Enjoy!