There’s something incredibly satisfying about a meal that hits all the right notes—savory, cheesy, a little spicy, and quick to make. That’s exactly what you get with this One-Pot Taco Spaghetti Skillet. It takes all the bold flavors of your favorite beef tacos and wraps them in the warm familiarity of spaghetti noodles. It’s the kind of dinner that makes weeknights feel a little more exciting without the hassle of a sink full of dishes. If you’re a fan of one pot pasta meals or looking to add something new to your rotation of spaghetti dinner ideas, this recipe is about to become a go-to.
Whether you’re juggling busy schedules or just want something comforting with minimal cleanup, this dish checks all the boxes. It's a standout among quick spaghetti recipes, blending the ease of a simple spaghetti recipe with a playful Mexican-American fusion twist. Bonus: It’s all made in one skillet, which makes it perfect for those nights when doing the dishes feels like a chore too far.
One-Pot Taco Spaghetti Skillet
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Mexican
Large deep skillet or sauté pan (12-inch recommended) This is essential for one pot pasta meals because it needs to accommodate the liquid and pasta without spilling over.
Wooden Spoon or Spatula For breaking up meat and stirring.
Lid for the skillet Helps steam the pasta and reduce cook time.
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 packet taco seasoning or 2 tablespoons homemade
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1 can 10 oz diced tomatoes with green chilies (like Rotel)
- 1/2 cup tomato sauce
- 2 1/2 cups beef broth or chicken broth
- 8 oz dry spaghetti noodles broken in half
- Salt and black pepper to taste
For Garnish
- 1 cup shredded cheddar cheese or Mexican blend
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced green onions
- Sour cream or Greek yogurt optional
- Sliced jalapeños optional
Brown the Meat and Aromatics
Heat olive oil in your skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned—about 5–6 minutes. Add diced onions and cook until they soften, about 2–3 more minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Spice It Up
Add taco seasoning, cumin, smoked paprika, and red pepper flakes (if using). Stir well to coat the meat and onions evenly. Let the spices bloom for about a minute, which helps intensify their flavors.
Add Liquids and Tomatoes
Pour in the diced tomatoes with chilies, tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pan to loosen any browned bits (they add flavor!).
Toss in the Spaghetti
Break the dry spaghetti noodles in half and add them directly to the skillet. Make sure the noodles are submerged in the liquid as much as possible. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet with a lid and simmer for 12–14 minutes, stirring once or twice to prevent sticking.
Finish With Cheese
Once the noodles are tender and the liquid has mostly absorbed, remove the skillet from heat. Sprinkle shredded cheese on top, then cover again for 2–3 minutes until the cheese is melted and gooey.
Garnish and Serve
Top with cilantro, green onions, and optional jalapeños or a dollop of sour cream. Serve immediately.
This dish delivers bold taco flavor in a pasta format, proving that different spaghetti recipes can be just as fun as they are tasty. It’s one of those easy dinner recipes that somehow feels indulgent without being complicated.
Pairings
This one-pot wonder doesn’t need much on the side, but here are a few tasty options to round out the meal:
- Simple side salad with a tangy lime vinaigrette adds freshness and crunch.
- Tortilla chips and salsa or guacamole make for a fun appetizer or textural contrast.
- A glass of sparkling water with lime or mild Mexican soda can balance the spice.
- For something heartier, try Mexican street corn (elotes) on the side—its sweetness and creaminess are a great counterpoint to the savory spaghetti.
FAQs
1. Can I use a different type of pasta?
Absolutely! While this recipe is focused on recipes with spaghetti noodles, you can substitute with linguine, fettuccine, or even short pastas like penne or rotini. Just watch the liquid-to-pasta ratio and cooking time.
2. What type of ground meat works best?
Ground beef (85% lean) is the classic choice for taco flavor. However, ground turkey or chicken also work well for a lighter version. Just be sure to adjust seasoning if your meat is very lean.
3. Can I use jarred spaghetti sauce?
Yes! For a twist on one pot spaghetti with jar sauce, you can replace the tomato sauce and part of the broth with your favorite jarred marinara or pasta sauce. It deepens the flavor and adds a little Italian spin—great if you're into Italian spaghetti recipes with a twist.
4. Is this freezer-friendly?
This dish is best fresh, but you can freeze leftovers. Let the pasta cool completely, then portion into airtight containers. Reheat with a splash of broth or water to loosen it up.
5. Can I make this vegetarian?
Sure! Swap the ground meat for canned black beans, lentils, or a meat alternative like soy crumbles. Use vegetable broth instead of beef. You’ll still get that punchy taco flavor, and it becomes a fun new option in your quick spaghetti recipes file.
