The family is bound to love this creamy comfort food! It's may even be your new weeknight favorite!
If you're looking for easy weeknight dinners give this Mexican lasagna a try!
Jump to:
❤️ Why you'll love it
- Make it in one pot - less mess and little clean up!
- Creamy and delicious!
- Budget friendly casserole!
- Quick weeknight dinner!
This cheesy taco spaghetti recipe takes just 30 minutes from start to finish and, since it's all done in one pan, it's an easy clean up which gives you more time to relax.
Think of it as a spaghetti casserole you don't have to bake and add it to your easy weeknight meal list!
Sandy says " I made this today and the whole family ate it for lunch! It was supposed to be for dinner...so I guess we'll be eating this twice today!"
🧾 Ingredients
- I like to use lean ground beef in this recipe since we're making it all in one pot. It keeps the finished taco spaghetti casserole from being too greasy.
- I use thin spaghetti in this recipe because it cooks better in this recipe. As the pasta cooks it soaks up all the flavors from the other ingredients.
- Add extra cheese if you want to
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
Step one
- Cook beef and onions in a large stockpot or high sided skillet on medoim high heat until the beef is browned and onions are translucent.
- Drain fat.
Step two
- Add the water, RoTel tomatoes, spaghetti, and taco seasoning.
- Bring to a boil and cover.
- Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.
Step three
- When the pasta is cooked stir in the cream of chicken soup and about ⅔ of the cheese.
- Heat until the cheese is melted into the sauce.
- Top with remaining cheese and put the cover back on until the cheese melts.
- Sprinkle with fresh cilantro and serve.
For casserole
If you'd like to turn this into a casserole:
- Spray a casserole dish with non-stick cooking spray.
- Make the taco spaghetti as directed but do not put the last layer of cheese on it.
- Spoon into the prepared baking dish.
- Smooth the top and add the remaining cheese.
- Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.
🥄 Cook along!
🥄 Equipment
You'll need the following items to make this recipe successfully.
- A wok or large stockpot
- Tongs for serving
- Baking dish (if you want to make it a baked casserole)
🥫 Storage
Put leftovers in an airtight container and store in the refrigerator for three or four days. I don't recommend freezing because it has a tendency to get a weird texture.
💭 Tips
Expert Tip: RoTel comes in a couple of different heat levels. If you want a mild dish go with the original or mild!
- This is a great way to use up leftover taco meat.
- Most recipes call for you to cook the spaghetti al dente - still quite firm. If you prefer your spaghetti noodles more tender then cook the pasta a little longer. I think it soaks up more flavor that way.
- If you're concerned about the heat/spiciness be sure to use mild Rotel or even plain diced tomatoes.
- This creamy taco spaghetti is even better the next day.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
📖 Variations
- Add your favorite taco toppings; a dollop of sour cream, guacamole, black olives, chopped roma tomato...
- Use cooked chicken instead of ground beef.
- Substitute chicken broth, beef broth, or V-8 juice for the water.
- For a yummy taco spaghetti bake: cook pasta first then add everything to a casserole dish sprayed with cooking spray. Top with Mexican cheese blend and bake in a 350 degree oven for 20 minutes.
- Cube some of the cheese and mix it in so you get melty pockets of cheese in each bite.
- Diced bell pepper is delicious in this. It adds a burst of fresh flavor.
- Use Mozzarella cheese in place of the Cheddar.
- Use ground turkey instead of ground beef.
- Sprinkle the top with chopped green onions and a dollop of sour cream before serving.
- Stir in red pepper flakes for extra zip.
- Drain a can of black beans and add them.
- Add a teaspoon of onion powder for more onion flavor.
🍽️ Serve with...
Wondering what to serve with this Italian Mexican casserole mashup? Just about anything!
- Salad
- Buttered broccoli
- Garlic knots or breadsticks
- Baguette or garlic bread
- Vanilla pudding
- A fruity, robust red wine
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
No, the spaghetti noodles get mushy.
There are about 455 calories per serving in this recipe.
Sure! Just adjust your cooking time and watch that the liquid doesn't all boil away before the pasta is cooked.
Related recipes
📞 The last word
- I had to add a little more water to get everything cooked properly. Keep an eye on the pot and be ready to add a little more water if necessary.
- I found that thin spaghetti worked MUCH better than regular spaghetti. It cooks faster and so works well with this "all in one method.
- I used 90/10 lean ground beef so I didn't have to worry about a lot of fat floating around on my taco spaghetti.
- Grate your own cheese from a block. I was in a hurry and grabbed a bag of grated cheese the first time and it didn't work as well. The second time I made this great recipe I shredded it from the block and it was perfection!
Your whole family is going to love this Mexican flavored pasta dish!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
One Pot Taco Spaghetti
Equipment Needed
Ingredients
- 1-½ pounds lean ground beef
- 1 cup onions, diced
- 3 cups water, or chicken broth
- 10 ounces Ro*Tel tomatoes, don't drain
- 8 ounces spaghetti, thin spaghetti works better than regular spaghetti
- 1 ounce taco seasoning
- 10.75 ounce cream of chicken soup, don't dilute
- 8 ounces Cheddar cheese, shredded; divided use (or use Mexican cheese blend)
- ½ cup cilantro, chopped
Instructions
Step one
- Saute the ground beef and onions in a skillet or large stockpot until the beef is browned and onions are translucent.
- Drain excess fat if there is any
Step two
- Add the water, RoTel, uncooked spaghetti, and taco seasoning mix.
- Bring to a boil and cover.
- Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.
Step three
- When the pasta is cooked stir in the cream of chicken soup and about ⅔ of the shredded Cheddar cheese.
- Heat until the cheese is melted into the sauce.
- Top with remaining cheese and put the cover back on until the cheese melts.
- Sprinkle with cilantro and serve.
For casserole
- Spray a casserole dish with non-stick cooking spray.
- Make the taco spaghetti as directed but do not put the last layer of cheese on it.
- Spoon into the prepared baking dish.
- Smooth the top and add the remaining cheese.
- Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.
Notes
- This is a great way to use up leftover taco meat.
- Most recipes call for you to cook the spaghetti al dente - still quite firm. If you prefer your spaghetti noodles more tender then cook the pasta a little longer. I like it best this way because it soaks up more sauce.
- This creamy taco spaghetti is even better the next day.
- I had to add a little more water to get everything cooked properly. Keep an eye on the pot and be ready to add a little more water if necessary.
- I found that thin spaghetti worked MUCH better than regular spaghetti. It cooks faster and so works well with this "all in one method.
- I used 90/10 lean ground beef so I didn't have to worry about a lot of fat floating around on my taco spaghetti.
- Grate your own cheese from a block. I was in a hurry and grabbed a bag of grated cheese the first time and it didn't work as well. The second time I made this great recipe I shredded it from the block and it was perfection!
Nutrition Facts
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Pinkie swear.First published April 16, 2021. Last updated September 27, 2021 to add video.
Susan Prather
How much is a serving? A cup?
Marye
1/6th of the recipe... it's quite generous. more like 2 cups.
Susan
I was concerned about the fat and sodium content of the recipe, so I made several substitutions: the lower sodium versions of Rotel and taco seasoning, the lower sodium and fat version of cream of chicken soup, and reduced fat '"'fiesta" cheese. I also added a small can of black olives, and a can of no salt added black beans, and rinsed both before use. I think the beans helped because I only had 1 lb of ground beef available. And I used whole wheat spaghetti instead of white. My apologies to the author for all of the substitutions, but I think it came out pretty good anyway.
Marye
Those sound like great ideas Susan! No apologies needed!
Sandy
I made this today and the whole family ate it for lunch! It was supposed to be for dinner...so I guess we'll be eating this twice today!
Rebecca Bushey
Could this be made in an Instant Pot?
Marye
Rebecca I am sorry - I've never used one so I can't answer that.