Taco Spaghetti Recipe – Easy One-Pot Weeknight Dinner
Taco Spaghetti is a cheesy, flavorful one-skillet meal that blends taco night with pasta night. Perfect for busy evenings and beginner cooks!
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions chopped
- ¼ cup taco seasoning or 1 packet
- 1 10 oz. can Rotel tomatoes, undrained
- 8 oz. spaghetti noodles uncooked
- 3 cups water
- 4 oz. cheddar cheese shredded
- ½ cup chopped cilantro
Instructions
- Heat olive oil in a 12-inch skillet over medium heat.
- Add ground beef and onions. Cook until beef is no longer pink and onions are translucent.
- Stir in taco seasoning and Rotel tomatoes with their juice.
- Add uncooked spaghetti and 3 cups water. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Remove from heat. Stir in half of the cheddar cheese.
- Sprinkle remaining cheese on top and garnish with chopped cilantro.
- Serve hot, straight from the skillet.
Notes
For extra creaminess, stir in a few tablespoons of sour cream. You can also swap ground beef for turkey to lighten up your Taco Spaghetti.