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pot full of Taco Spaghetti

One-Pot Taco Spaghetti

One-Pot Taco Spaghetti. All the flavors you love about tacos in a one pot easy to make Mexican pasta casserole. Done in under 30 minutes this Taco Pasta is the perfect weeknight dinner!
Course Main Course, Pasta
Cuisine American
Keyword taco pasta, taco spaghetti, taco spaghetti recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings 5
Calories 434kcal
Author Lauren


  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • ½ small onion chopped
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 10 ounce can Rotel
  • 8 oz uncooked spaghetti
  • 3 cups water
  • 1 cup shredded Mexican blend cheese
  • ¼ cup cilantro chopped


  • In a large skillet or dutch oven, add the oil, garlic, and onions. Cook over medium heat until the onions are translucent.
  • Add the beef to the pan and cook until the meat has been browned.
  • Stir in the taco seasoning and Rotel.
  • Top the mixture with spaghetti and pour in the water. Bring it up to a boil over high heat, make sure all noodles are under the liquid. Once it has come to a boil, reduce the heat to a simmer, cover the pan, and cook for 15 minutes.
  • Stir in half of the cheese until well combined. Top with the remaining cheese and cilantro, cover for one minute to help the cheese melt.


Calories: 434kcal | Carbohydrates: 39g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 331mg | Potassium: 545mg | Fiber: 2g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 3mg