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This 30-minute taco spaghetti recipe is a cheesy one pot meal for the whole family to enjoy! It has all your favorite taco flavors in a satisfying and cozy pasta dish.

Try my Creamy Taco Soup or Taco Stuffed Shells next for similar tasty flavors.

a bowl with taco spaghetti and a fork

Why you’ll love it

Adults and kids alike will enjoy this taco spaghetti recipe. The meaty cream cheese tomato sauce is irresistible, and you get pasta night and taco night all in one tasty meal! It’s savory and creamy, perfectly seasoned, and simple to throw together with easy clean-up.

This cheesy taco spaghetti recipe is a low-effort meal that’s a creative and simple way to use budget-friendly ground beef. It’s also the best way to get those taco flavors you crave! We’ve got a homemade seasoning blend that’s a cinch to make and is super flavorful.

What you’ll need

  • Beef – we’re using lean ground beef
  • Seasoning – our homemade spice mix has chili powder, smoked paprika, ground cumin, garlic powder, and onion powder
  • Beef broth – for even more savory depth
  • Tomatoes – we’re using Rotel tomatoes with green chilies for a little kick
  • Cream cheese – it adds a little tanginess and coolness. It’s got sour cream vibes, which is a must-have with tacos!
  • Spaghetti – it’s great with meat-based sauces
  • Cheese – we top it all off with Mexican blend cheese
  • Scallions – I love the pop of freshness they give
ingredients for taco spaghetti in prep bowls

Pro tip

As with any one pot recipe, stoves and pots all vary, so cooking times are a guideline and you may need to adjust; e.g., if you find the pasta isn’t quite cooked yet and the liquid is getting too low, add a splash more beef broth.

How to make taco spaghetti

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cooking ground beef in a dutch oven and adding in seasonings, rotel tomatoes, cream cheese and broth

Brown the beef in a soup pot or Dutch oven, and drain any excess fat if needed. Stir in the homemade taco seasoning blend. Add the broth, Rotel, and cream cheese to the pot. Bring to a boil, stirring in the cream cheese.

adding spaghetti to a dutch oven for taco spaghetti and topping with cheese

Once boiling, add in the spaghetti. Maintain a constant simmer. Once al dente, sprinkle in the cheese and scallions. Let it bubble gently for a few more minutes with the lid closed until slightly reduced and the cheese melts. Season with salt & pepper as desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • While this recipe isn’t too spicy, if you need to make it completely mild, use Mild Rotel and ensure the chili powder you’re using isn’t spicy.
  • This recipe has only been tested with spaghetti. If using a different pasta shape, you may need to experiment a bit/adjust liquid measurements.
  • You may use a packet of taco seasoning instead of the suggested spices.

What to serve with taco spaghetti

Leftovers and storage

  • This dish is best fresh, and the spaghetti will continue to soak up the sauce the longer it sits, but leftovers will keep in the fridge for a few days if needed.
  • Reheat over a low heat until warmed through.
  • I don’t recommend freezing this recipe. Cooked pasta and dairy generally don’t freeze well.
a pair of kitchen tongs serving taco spaghetti

If you made this one pot taco spaghetti recipe, please leave a star rating and review below! Ask any questions not answered above. Find me on Instagram as well.

a bowl with taco spaghetti and a fork
5 from 16 votes

One Pot Taco Spaghetti

This 30-minute taco spaghetti recipe is a cheesy one pot meal for the whole family to enjoy! It has all your favorite taco flavors in a satisfying and cozy pasta dish.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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 (1/2 block Philly) softened
  • 8 ounces uncooked spaghetti
  • 1 cup Mexican blend cheese
  • 1/4 cup chopped scallions

Instructions 

  • Add the ground beef to a pot/Dutch oven over medium-high heat, and cook until just browned, breaking it up with your spoon as you go along (about 7-8 minutes). Spoon out excess fat if needed.
  • Stir in the chili powder, smoked paprika, cumin, garlic powder, and onion powder.
  • Add the beef broth, Rotel, and cream cheese to the pot, and increase the heat to high. Stir to mix the cream cheese in, but it's ok if it's not fully melted in by the time it boils.
  • Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling but not furiously boiling.
  • Sprinkle the cheese and scallions over top and close the lid for a few minutes until the cheese melts and more of the liquid absorbs. This recipe should have quite a bit of sauce.
  • Season with salt & pepper if needed and enjoy immediately.

Notes

  • Troubleshooting tip: every pot/stove varies, so cooking times are a guideline and you may need to adjust on the fly. For example, if you find the pasta isn’t quite cooked yet and the liquid is getting too low, add a splash more beef broth. If there’s still too much liquid at the end of cooking time and/or the pasta isn’t yet cooked, give it a little longer. The pasta will absorb more liquid the longer it sits. 
  • You can use a packet of taco seasoning if you don’t want to use the individual spices.
  • To quickly soften the cream cheese, microwave it for 30 seconds or so.

Nutrition

Calories: 583kcal, Carbohydrates: 51g, Protein: 44g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 116mg, Sodium: 1097mg, Potassium: 899mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1532IU, Vitamin C: 8mg, Calcium: 421mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! Iā€™m Natasha.

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26 Comments

  1. 5 stars
    This is the exact recipe I was in the mood for tonight: easy, cozy, and tasty! I used a ground pork/beef mix, and added a can of kidney beans for some fiber. Came out perfect and it was a huge hit in my house. Thanks Natasha!

  2. 5 stars
    Hi Natasha – I made this tonight and we all just LOVED it! Woo-hoo!

    I made substitutions – ground turkey for the ground beef, less fat soft cream cheese, half of the Mexican cheese (I used cheddar). I added a chopped onion and a can of black beans (which I always use in my tacos). Loved the scallion! I thought it was a little dry so next time will add larger can of tomatoes. Big thumbs up from the fam – will definitely be adding this to our favorites!