This Taco Spaghetti is rich, cheesy, spicy and SO easy to make!

I know this one dish is a little left field, but stick with me here!

close up shot of taco spaghetti in large pot with wooden spoon

Taco Beef Pasta

The beef part of the recipe is really simple and consists of minced/ground beef, onion, seasoning and tomato puree. I recommend using beef that’s below 12% fat, although if you only have fattier beef you can just drain away some of the excess fat.

What kind of seasoning should I use?

This is a really simple recipe, so for ease I often just use a sachet of store-bought taco seasoning. Having said that, I do have a Homemade Taco Seasoning, so feel free to whip that up if you fancy! In both cases, you can tweak the seasoning to suit your tastebuds. I’ll often add more salt and pepper to the sachet, alongside some cayenne pepper for an extra kick of heat.

Process shots: fry onion (photo 1), fry beef (photo 2), stir in seasoning (photo 3), fry tomato puree (photo 4).

4 step by step photos showing how to make taco beef

One Pot Taco Spaghetti

The beauty of this recipe is that everything is cooked in one pot – including the spaghetti. For the sauce, you’ll need chopped tomatoes and beef stock.

Sour Cream

Once the pasta has cooked, I love stirring through some sour cream for a creamy touch. It balances out the salty/spicy flavours so beautifully! It’s really important to make sure the sour cream is close to room temp though, just to prevent it from curdling.


Cheese is just a no-brainer in this dish. Instead of serving it on top I find it goes beautifully stirred through the pasta. I highly recommend using Cheddar and grating your own (it’ll melt more efficiently).

Could I use short-cut pasta instead of spaghetti?

Yep! The quantities will be the same, I just like using spaghetti with a meat sauce like this.

Process shots: add stock and chopped tomatoes (photo 5), add spaghetti (photo 6), stir in sour cream (photo 7), stir in cheese (photo 8).

4 step by step photos showing how to make taco spaghetti

Serving Taco Spaghetti

To serve, I love adding some diced fresh tomatoes. I highly recommend adding these. They offer little sweet bursts to break up the rich/heavy sauce. I also love adding some fresh coriander, although you could sub parsley or leave it off all together.

For the sister recipes to this dish check out my Chicken Fajita Pasta and Taco Pasta Bake!

Alrighty, let’s tuck into the full recipe for this taco spaghetti shall we?!

close up shot of taco spaghetti in large white dish with tomatoes and coriander

How to make Taco Spaghetti (Full Recipe & Video)

close up shot of taco spaghetti in large white dish with tomatoes and coriander


One Pot Taco Spaghetti

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This Taco Spaghetti is rich, cheesy, spicy and SO easy to make!
Course Dinner, Main Course
Cuisine Tex Mex, Western
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 764kcal
Cost £2.50 / $3


  • Sharp Knife & Chopping Board
  • Large Deep Pot & Wooden Spoon
  • Jug (for stock)
  • Cheese Grater
  • Tongs


  • drizzle of Olive Oil
  • 1 large Red Onion, finely diced
  • 500g / 1lb Minced/Ground Beef (5-12% works great)
  • 1x 25g/1oz packet of Taco Seasoning (see notes)
  • 2 tbsp Tomato Puree (Tomato Paste in US)
  • 1x 400g/14oz can of Chopped Tomatoes
  • 750ml / 3 cups Beef Stock, or as needed
  • 300g / 10.5oz uncooked Spaghetti (see notes)
  • 1x 150g/5.3oz pot of full fat Sour Cream, at room temp
  • 100g / 1 cup freshly grated Cheddar
  • 2 Fresh Tomatoes, finely diced (to serve)
  • 1-2 tbsp finely diced Fresh Coriander or Parsley (to serve – see notes)
  • Salt & Black Pepper, as needed


  • Add a drizzle of oil to a large deep pot over medium heat. Add the onion and fry until it softens and begins taking on colour, then add the beef. Break it up with your wooden spoon until well-browned, then stir in the seasoning. Stir in the tomato puree and fry for a minute or so.
  • Pour in the stock and chopped tomatoes, then add the spaghetti. As it starts to soften, gently press it down so it is submerged under the liquid. Keep on a steady simmer and as the spaghetti begins to loosen up, use tongs to gently toss it now and then to prevent it from sticking. Keep it submerged as best you can.
  • Once the sauce has reduced and the spaghetti is almost cooked (but still has a little bite) turn down the heat and stir in the sour cream. Cook for another couple of minutes until the spaghetti is cooked and the sauce has thickened again, then turn off the heat and stir in the cheese until melted.
  • Check for seasoning and adjust (generously if needed) then serve individual portions with diced tomatoes and coriander or parsley.



a) Seasoning – You could also use a batch of my Homemade Taco Seasoning! If you are then omit the cornflour and halve the oven powder. If I’m using a store-bought sachet I’ll typically add in extra salt, pepper and cayenne pepper to taste.

b) Spaghetti – You should have the perfect amount of liquid to cook the spaghetti through, but if you need to top it up with a splash more stock (or even hot water) then do so. You could also use short-cut pasta if you’d prefer.

c) Sour Cream – Really important you get this out of the fridge as soon as you start the recipe, if not a little sooner. Fridge-cold sour cream can sometimes curdle in boiling liquid. Getting it at least close to room temp will prevent this. Also important it’s full-fat for the same reason.

d) Tomatoes – Highly recommend adding these. They offer little sweet bursts to break up the rich meat sauce.

e) Coriander – I personally love coriander, but if you know you don’t like then just use parsley. It’s not a total deal-breaker if you leave this off.

f) Calories – Whole recipe divided by 4 assuming 1/2 tbsp oil.


Calories: 764kcal | Carbohydrates: 72.96g | Protein: 45.61g | Fat: 31.93g | Saturated Fat: 17.132g | Polyunsaturated Fat: 1.596g | Monounsaturated Fat: 9.167g | Trans Fat: 0.917g | Cholesterol: 107mg | Sodium: 1650mg | Potassium: 1171mg | Fiber: 7.2g | Sugar: 12.03g | Vitamin A: 1893IU | Vitamin C: 27.8mg | Calcium: 261mg | Iron: 7.21mg

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