Zesty taco meat and peppers are cooked with spaghetti in a zesty sauce in just one pot! Serve casserole-style with sides of sliced black olives, extra shredded cheese, sliced green onions, green chiles, and some sour cream or salsa!
An Easy One Pot Meal
This easy casserole style recipe needs just one pot – less mess and less effort. It’s versatile – perfect for adding extra veggies, mix-ins, and toppings.
Ingredients for Taco Spaghetti
Meat – I use lean ground beef (80/20) in this recipe but ground turkey can be used in place. Pasta – This recipe uses spaghetti noodles – if you change the pasta, you may need to add a little more or less broth. Sauce – Choose your favorite flavor of salsa (hot or mild) or use a can of Rotel tomatoes. Chicken broth (or beef broth) adds flavor and salt while the starch from the spaghetti thickens the sauce. Variations – Besides bell peppers, this recipe is perfect for sneaking in healthy veggies like shredded zucchini or carrots, corn, chopped kale, or chopped mushrooms.
How to Make Taco Spaghetti
This one-pot dish goes from the stovetop to the table in minutes!
Topping Inspiration
Creamy: guacamole, sour cream, extra shredded cheddar cheese Flavor Boosters: sliced black olives, sliced green onion Spicy: salsa, hot sauce, salsa verde, sliced jalapenos Fresh: fresh tomatoes, fresh cilantro
Leftovers
Keep leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave with a little milk, if needed. Did you enjoy this taco spaghetti recipe? Be sure to leave a comment and rating below!
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