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One Pot Taco Spaghetti in a dutch oven, featuring a rich sauce from a smoked paprika and beer deglaze.

One Pot Taco Spaghetti

Rebecca Blumer
A comforting, zesty weeknight dinner that combines smoky taco flavors with a velvety, cream cheese-infused pasta sauce, all cooked in a single pot for effortless cleanup.
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Prep Time 5 minutes
Cook Time 22 minutes
Resting time 3 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican-American
Servings 4 servings
Calories 485 kcal

Equipment

  • Dutch oven
  • Wooden Spoon

Ingredients
 

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 cup onion (diced)
  • 1 1 oz package taco seasoning
  • 10 ounce can diced tomatoes and chilies
  • 8 ounces spaghetti noodles
  • 3 cups water
  • 4 ounces cream cheese (softened, cut into cubes)
  • 1/2 cup Mexican blend cheese (shredded)
  • 2 tablespoons fresh cilantro (chopped)

Instructions
 

Brown the Beef Base

  • Warm the olive oil in a large Dutch oven over medium-high heat. Add the ground beef, diced onion, and taco seasoning. Cook for 3 to 5 minutes while breaking the meat into small pieces.
  • Continue cooking until the beef is no longer pink and begins to develop browned edges. If using smoked paprika, stir it in now to toast it briefly in the beef fat.
  • Optional: Pour in a splash of Mexican lager to deglaze the pot, scraping the bottom with a wooden spoon to release any flavorful caramelized bits.

Simmer the Pasta

  • Stir in the diced tomatoes and chilies. Break the spaghetti noodles in half, place them in the pot, and pour in 3 cups of water.
  • Bring the mixture to a boil, then cover and reduce heat to medium-low. Simmer for 12 minutes, stirring at least twice to prevent the noodles from clumping and to help the sauce thicken.
  • Check the pasta; it should be nearly tender. If the pot seems too dry, add a small splash of warm water.

Finish the Sauce

  • Place the cubed cream cheese into the pot, cover, and simmer for an additional 2 minutes until softened.
  • Remove from heat and stir until the cream cheese is fully incorporated. Mix in the shredded Mexican blend cheese until smooth.

Rest and Serve

  • Allow the spaghetti to rest for 2 to 3 minutes to let the sauce tighten around the noodles. Garnish with fresh cilantro before serving.

Notes

Beef Selection: Use lean ground beef (90/10) to avoid a greasy sauce, as the fat remains in the pot during this one-pot process.
Stirring Technique: Ensure you stir the pasta at least twice during the simmer. This releases starch to emulsify the sauce and prevents the spaghetti from sticking to the Dutch oven.
Heat Control: Always add the shredded cheese after removing the pot from the heat. Adding it while the sauce is boiling can cause the fat to separate and create a grainy texture.
Reheating Tip: Add a tablespoon of milk or broth when reheating leftovers to restore the creamy consistency, as the noodles will absorb sauce while sitting in the fridge.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 46gProtein: 28gFat: 21gSaturated Fat: 11gCholesterol: 72mgSodium: 890mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 12mgCalcium: 165mgIron: 4mg
Keyword ground beef, One Pot Meal, One Pot Taco Spaghetti, Pasta
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