This creamy, cheesy, comfort food is one of my favorite recipes for back to school. It's just so darn easy!
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Table of Contents
🗝️ Key takeaways
- This easy recipe is made in one pot - less mess and easy cleanup! The uncooked spaghetti is just dumped right in with everything else!
- One-pot taco spaghetti is quick and easy for the busiest of weeknights. It takes just 30 minutes! Since it's made on the stovetop it's great all year long.
- You'll love the versatility of this recipe. Be sure to check the variations section for different ways to make this recipe your own.
One pot taco spaghetti recipe is a quick, weeknight dinner that's a nice change from traditional spaghetti. Think of it as a spaghetti casserole you don't have to bake. Be sure to add it to your easy weeknight meal list!
🧾 Ingredients for taco spaghetti
📖 Variations
Taco pasta is delicious as is but you can change it up with these great ideas.
- Add your favorite taco toppings; a dollop of sour cream, guacamole, black olives, chopped Roma tomato...
- Use cooked chicken breast or ground chicken instead of ground beef.
- Substitute chicken broth, beef broth, or V-8 juice for the water.
- For a creamy 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.
- Experiment with the shredded cheese. I liked Pepper Jack, too.
- Use other pasta shapes for a delicious taco pasta casserole. I love the rotini spirals but any type of pasta will work.
This has become one of my favorite spaghetti recipes because there's so much flavor and it's just so easy!
Love this? You'll want to try this easy cowboy spaghetti, too!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Cook beef and onions in a large stockpot or high-sided skillet. Add the water, RoTel tomatoes, spaghetti, and taco seasoning, and cover.
- When the pasta is cooked stir in the cream of chicken soup and about ⅔ of the cheese.
- Stir and heat until the cheese is melted into the sauce.
- Top with remaining cheese and put the cover back on until the cheese melts.
For baked taco spaghetti casserole
If you'd like to turn one-pot taco spaghetti into a baked 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.
🥫 Storage
This makes great leftovers because it's even better on the second day! Store leftovers in an airtight container in the refrigerator for three or four days.
I don't recommend freezing because it has a tendency to get a weird texture.
💭 Things to know
Expert Tip: RoTel comes in a couple of different heat levels. If you want a mild dish go with the original or mild!
- 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. 90/10 is great.
- I use thin spaghetti 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
- You can use a packet of taco seasoning or homemade taco seasoning to taste.
- This is a great way to use up leftover taco meat or seasoned ground beef.
- 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.
- I like to add an extra 4-ounce can of green chiles.
- This creamy Mexican spaghetti recipe 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!
If you're looking for easy weeknight dinners give this Mexican lasagna a try!
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🍽️ Serve with...
Wondering what to serve with this Italian Mexican casserole mashup? Just about anything!
I like to serve this with a salad, Garlic knots or garlic bread and then finish up with my creamy, old-fashioned Vanilla pudding.
For more of a Tex-Mex vibe you can't beat chips and Velveeta queso.
👩🍳 Taco spaghetti 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.
Yep! Just leave the meat out and use black beans (or your favorite) instead. Use Cheddar cheese condensed soup or cream of celery condensed soup for the cream of chicken.
Related recipes
Here are more easy dinner recipes to love!
- Chicken Alfredo Ravioli
- Bacon Pimento Mac & Cheese
- Best Homemade Pasta Dough Recipe...Ever
- Creamy Sausage Alfredo Skillet
📞 The last word
The whole family really loves this easy, one-pot meal!
This Mexican spaghetti is going to be one of your new family favorites! It's an easy weeknight dinner that gives you plenty of time to relax.
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 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
One Pot Taco Spaghetti
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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 fresh 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
- RoTel comes in a couple of different heat levels. If you want a mild dish go with the original or the new 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 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published April 16, 2021. Last updated August 4, 2023 for editorial improvements.
Jimmy Dooley says
Made this tonight, made it as written! It was delicious, “so good make a bulldog break a chain” this definitely goes into the rotation! Thanks!
Amy says
I freeze this every time I make it as it's way more than my husband and I can eat. Comes out just fine.
Sumalee says
I find recipes online ALL the time and rarely leave a review. Our family has made this SEVERAL times since finding it!!! It is soooooooo GOOD! We like to make ours with chicken broth like you stated instead of water but either way is DELICIOUS! Also, I’m normally the kind of person that has to tweak a recipe in order to like it. Not this one! It is PERFECT as written but can be jazzed up with endless options. Thank you so much for this amazing recipe!
Tammy says
Could you use angel hair pasta with this?
Marye says
sure. 🙂
Felicia Smith says
May I share this recipe in a news letter to my real estate clients for taco Tuesday?
Marye says
I prefer you just add the link and send them here.
Sherry says
I made this dish exactly as the recipe called for. My husband had seconds and we both thought it was very delicious. Easy too. I did add more water.
TERESA EDWARDS says
I would like to make this but I don’t see we’re it says how much water to use
Marye says
It's the 3rd item down in the green recipe card at the bottom of the page. 🙂
Jennifer says
How much water to use?
Marye says
All the measures and instructions are in the recipe in the green recipe card.
Dottie says
Everything I have made so far has been delicious. Quick question tho. You state 6 servings, then calories. Is the calories amount for 1 serving, or am I suppose to divide the 6 to get the calorie count for 1 serving? Calorie conscience person.
Marye says
The calorie count is for one serving... so if there are 6 servings it's 1/6 of the recipe.
Jacqueline Watson says
So do you add any spaghetti sauce at all
Marye says
No.
Vicki says
I made this and it was wonderful thanks for the new recipe! My dog even ate a bowl!
Tonda says
This would be a great pot luck meal, could you make this in a crockpot?
Marye says
You probably could make it in a crockpot - I just don't like the texture of crockpot pasta.
Susan Prather says
How much is a serving? A cup?
Marye says
1/6th of the recipe... it's quite generous. more like 2 cups.
Susan says
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 says
Those sound like great ideas Susan! No apologies needed!
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!
Rebecca Bushey says
Could this be made in an Instant Pot?
Marye says
Rebecca I am sorry - I've never used one so I can't answer that.