This 30-minute taco spaghetti is a creamy, cheesy one-pot meal the whole family will love. It blends classic taco seasonings with comforting pasta for a hearty, flavorful dinner everyone can enjoy.
Try other favorites like Creamy Taco Soup, Crockpot Shredded Beef Tacos, or Taco Stuffed Shells for more taco-inspired meals.
Why you’ll love it
This taco spaghetti recipe combines taco night and pasta night into one quick, satisfying dish. The rich tomato and cream cheese sauce is savory and slightly tangy, and the homemade spice blend brings authentic taco flavor. It’s an easy dinner with minimal cleanup—perfect for busy weeknights.
Using lean ground beef keeps it budget-friendly while delivering plenty of protein. The cream cheese adds creaminess and a cool note similar to sour cream, while the Mexican blend cheese and scallions finish the dish with melty goodness and fresh brightness.
What you’ll need
- Beef – lean ground beef
- Seasoning – chili powder, smoked paprika, ground cumin, garlic powder, onion powder
- Beef broth – adds savory depth
- Tomatoes – Rotel diced tomatoes with green chilies for a bit of heat
- Cream cheese – softens into the sauce for creaminess and tang
- Spaghetti – traditional long pasta works well with this sauce
- Cheese – Mexican blend for melty topping
- Scallions – chopped, to garnish and brighten
Pro tip
Stoves and pots vary, so times are a guideline. If the pasta isn’t done and the liquid is low, add a splash of beef broth. If there’s too much liquid when the pasta is cooked, allow it to sit a few minutes to absorb more sauce.
How to make taco spaghetti
This is an overview with step-by-step photos. Full ingredient amounts and instructions are in the recipe card below.
Brown the ground beef in a large pot or Dutch oven, breaking it up as it cooks. Drain excess fat if desired, then stir in the chili powder, smoked paprika, cumin, garlic powder, and onion powder. Add the beef broth, Rotel tomatoes with their juices, and softened cream cheese. Increase heat and bring the mixture to a boil, stirring so the cream cheese starts to incorporate into the sauce.
When the pot reaches a boil, add the uncooked spaghetti and reduce heat to maintain a steady simmer. Cook uncovered, stirring occasionally, until the pasta is al dente—about 12 minutes, though this can vary by stove and pot. Once the pasta is cooked, turn off the heat, sprinkle with Mexican blend cheese and scallions, then cover and let rest for about 5 minutes so the cheese melts and the pasta absorbs more sauce. Season with salt and pepper to taste and serve immediately.
Tools for this recipe
A sturdy Dutch oven or large, heavy-bottomed pot is ideal for even cooking and enough room to stir the pasta.
- A large pot or Dutch oven
- A wooden or silicone spoon for stirring
- Kitchen tongs to help move and toss the pasta
- An airtight container for storing leftover spaghetti
Substitutions and variations
- For a milder dish, use Mild Rotel and mild chili powder.
- This recipe has been tested with spaghetti; with other shapes you may need to adjust liquid and cook time.
- You can substitute a store-bought taco seasoning packet for the homemade spice blend if you prefer.
What to serve with taco spaghetti
- A simple salad pairs well—spring mix with a tangy dressing or a classic Caesar are both good choices.
- Serve with tortilla chips and guacamole for a fuller taco-night vibe.
Leftovers and storage
- Best eaten fresh; pasta will continue to absorb sauce over time.
- Store leftovers in an airtight container in the refrigerator for a few days and reheat gently over low heat.
- Freezing is not recommended because dairy and cooked pasta can change texture after thawing.
More easy pasta recipes
- Easy Pink Sauce Pasta
- One Pot Spaghetti
- Buffalo Chicken Casserole
- One Pot Cheesy Italian Sausage and Shells
- Easy Skillet Lasagna
If you try this one-pot taco spaghetti, please leave a star rating and a review. Ask any questions you have about the recipe below.
One Pot Taco Spaghetti
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Ingredients
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups beef broth
- 1 (10 ounce) can Rotel diced tomatoes & green chilies with juices
- 4 ounces cream cheese (softened)
- 8 ounces uncooked spaghetti
- 1 cup Mexican blend cheese
- 1/4 cup chopped scallions
Instructions
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Add the ground beef to a pot or Dutch oven over medium-high heat and cook until browned, about 7–8 minutes. Drain excess fat if needed.
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Stir in chili powder, smoked paprika, cumin, garlic powder, and onion powder.
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Add the beef broth, Rotel (with juices), and softened cream cheese. Increase heat and bring to a boil, stirring so the cream cheese combines with the broth.
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Once boiling, add the spaghetti and cook uncovered for about 12 minutes, stirring occasionally. Reduce heat as needed to maintain a gentle simmer so the pasta cooks evenly.
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Turn off the heat, sprinkle the cheese and scallions on top, and cover for about 5 minutes until the cheese melts and the pasta absorbs more sauce. Season with salt and pepper to taste and serve.
Notes
- Troubleshooting: Pots and stoves vary; if the pasta needs more time and the liquid is low, add a little extra beef broth. If there’s excess liquid when the pasta is done, let it sit covered a few minutes to thicken.
- You can use a packet of taco seasoning instead of individual spices if preferred.
- To soften cream cheese quickly, microwave it for about 30 seconds before adding.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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