For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the taco seasoning. If you don't have cream of chicken soup, you can substitute it with 1/2 cup of sour cream or plain Greek yogurt for a tangy twist (add it after removing from heat). Feel free to customize the toppings! Consider adding chopped fresh cilantro, diced avocado, a dollop of sour cream, or a sprinkle of crushed tortilla chips. For a vegetarian version, substitute the ground beef with 1 (15-ounce) can of black beans, rinsed and drained, or 1 package of plant-based ground meat.
One-Pot Taco Spaghetti
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING5 People
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VIEWS12
Imagine a symphony of Tex-Mex flavors dancing with perfectly cooked spaghetti, all harmonizing in one glorious pot. This is not just a meal; it's an experience – a quick, satisfying weeknight wonder that will tantalize your taste buds and leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate83 g
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Cholesterol115 mg
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Fiber4 g
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Protein40 g
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Saturated Fat17 g
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Sodium2382 mg
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, taco seasoning, garlic powder, onion powder, and smoked paprika. Sauté, stirring frequently, until the onion is softened and fragrant, about 5 minutes.
02
Step
3 mins
Pour in the fire-roasted diced tomatoes with green chilies. Sauté, stirring occasionally, for another 3 minutes, allowing the flavors to meld.
03
Step
5 mins
Add ground beef, breaking it apart with a wooden spoon. Cook until the beef is mostly browned but still slightly pink, about 5 minutes. Drain off any excess grease.
04
Step
0 mins
Break spaghetti noodles in half and add them to the pot. Pour in chicken broth and water. Stir well to ensure the spaghetti is submerged. Bring the mixture to a rolling boil.
05
Step
15 mins
Once boiling, cover the pot tightly with a lid. Reduce heat to low and simmer, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed, about 12-15 minutes.
06
Step
3 mins
Remove the lid and stir in the cream of chicken soup until well combined. Cook for another 3 minutes, stirring constantly.
07
Step
3 mins
Stir in the shredded Cheddar cheese until it is melted and creamy. If using Velveeta, add one slice per serving, or arrange the slices evenly over the top.
08
StepTurn off the heat, cover the pot, and let it sit for 2-3 minutes, or until the cheese is fully melted and gooey. Serve immediately.
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Penelope Beier
Jun 27, 2025I added a can of corn and some black beans for extra flavor and texture. It was delicious!
Eduardo Tillman
Jun 13, 2025The Velveeta is optional, but it definitely adds a creamy richness that my family loves.
Earlene Hills
Jun 6, 2025This recipe is a lifesaver on busy weeknights! My kids devoured it!
Lorena Gorczany
Jun 2, 2025I used gluten-free spaghetti and it worked perfectly!