Easy Mexican Spaghetti {One Pot Taco Spaghetti}
This Mexican Spaghetti recipe is a flavorful twist on traditional spaghetti. It is made with ground turkey, cheese, rotel tomatoes, tomato paste, spaghetti noodles, and seasonings. It’s an easy Mexican-flavored pasta dish that will become the perfect family dinner favorite.
This easy Mexican Spaghetti is a delicious one-pot dinner that is quick to make with everyday pantry ingredients. This dinner comes together in 30 minutes making it a winner for busy weeknights.
Why you should try this Mexican Spaghetti recipe:
- It’s a 30-minute meal.
- The flavor is amazing.
- It’s a delicious twist to Taco Tuesday night.
Mexican Spaghetti Ingredients you need
- Olive oil
- Ground turkey
- Yellow onion
- Garlic paste
- Tomato paste
- Ro-Tel tomatoes
- Spaghetti noodles
- Low-sodium chicken broth
- Original Taco sauce
- Chili powder
- Ground cumin
- Paprika
- Onion Powder
- Garlic powder
- Oregano
- Salt
- Pepper
- Mexican cheese blend
- Cilantro
How to make one-pot taco spaghetti recipe
- Cook ground turkey and onion in a large skillet over medium-high heat until lightly browned, about 8 minutes. Add garlic paste and cook for about 30 seconds.
- Stir in tomato paste, Rotel tomatoes, and seasonings into the meat mixture. Add the spaghetti noodles then add the chicken broth making sure all the noodles are covered in broth. Bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, for about 15 minutes.
- Turn the heat off and stir in 1/2 cup shredded cheese. Top with remaining cheese and cover pot for about 2 minutes until the shredded cheese has melted.
- Garnish with fresh cilantro to any of your favorite taco toppings work such as green onions or sour cream.
Substitutions
If you prefer to use a premade packet of taco seasoning, use one package.
If you don’t have garlic paste you can use two garlic cloves.
This recipe also works well with ground chicken.
Not a fan of Mexican cheese blend, you can use cheddar cheese, Monterey Jack, or mozzarella cheese as well.
If your family likes corn or black beans feel free to add about a 1/2 cup of one or even both. It will just further enhance this Mexican flavored pasta dish.
Products used to make the Mexican Spaghetti
Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid
Garlic Paste
Tomato Paste
What to Serve with this Mexican Spaghetti
Taco pasta can be served with a variety of different side dishes. Here are some of my favorites:
- Garlic bread – I know, having bread with taco spaghetti is a lot of carbs, but a few won’t hurt! Plus, it tastes amazing.
- Chopped salad – A fresh chopped salad is the perfect side. It adds a healthy balance to a hearty meal.
- Caesar salad – If you prefer a different salad, you can’t go wrong with a classic Caesar.
Mexican spaghetti can last up to 5 days in the fridge when stored properly. Keep it in an airtight container to keep other odors and flavors out.
Let me know if you try it, and in the meantime, here are a couple of my other great recipes that I know you’ll enjoy:
- Fried Fish Tacos Recipe
- Pepper Jack Queso Recipe
- Cast Iron Skillet Lasagna
- Instant Pot Chicken Spaghetti
- The Best Meat Lovers Lasagna
- Easy Baked Cajun Salmon Recipe
- Baked Lemon Pepper Salmon
- Dinner Recipes
- Air Fryer Recipes
- Quick Recipes
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Mexican Spaghetti
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey, raw
- 1 onion chopped fine (1/2 cup)
- 2 teaspoons garlic paste minced
- 3 cups low-sodium chicken broth
- 2 tablespoon tomato paste
- 1 10-ounce can Ro-Tel tomatoes undrained
- 8 oz spaghetti noodles
- 1/2 cup Original Taco sauce
- 1 tablespoon chili powder
- 1/2 teaspoons ground cumin
- ½ teaspoon paprika
- 1/2 teaspoon onion powder
- ½ garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- 2 cups mexican cheese blend shredded
Instructions
- Cook ground turkey and onion in a large skillet over medium-high heat until lightly browned, about 8 minutes. Add garlic paste and cook for about 30 seconds.
- Stir in tomato paste, Rotel tomatoes, and seasonings into the meat mixture. Add the spaghetti noodles then add the chicken broth making sure all the noodles are covered in broth. Bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, for about 15 minutes.
- Turn the heat off and stir in 1/2 cup shredded cheese. Top with remaining cheese and cover pot for about 2 minutes until the shredded cheese has melted.
- Garnish with fresh cilantro to any of your favorite taco toppings work such as green onions or sour cream.