In one pot and under 30 minutes, make this scrumptious Taco Spaghetti recipe with buffalo sauce, Rotel and cheddar cheese. It’s perfect for weeknight dinners in a hurry and guaranteed to be a hit with the entire family!

A fork scooping up a bite of One Pot Buffalo Taco Spaghetti on a white plate.

Two of my favorite foods are tacos and pasta, so I decided to combine them in this delicious taco spaghetti recipe. You get the flavor of tacos, with the delicious textures of a big bowl of meaty, cheesy pasta. It’s a winning combo that you’ll want to make over and over again.

I added buffalo sauce to the dish, because if you’ve been around the blog since it started in 2011, then you know about my love affair with buffalo sauce! From Buffalo Chicken Pasta to Buffalo Cheeseburger Tater Tot Casserole, I love the flavor and spice buffalo sauce adds to a recipe.

Not a fan of buffalo sauce? Never fear, you can substitute in hot sauce or taco sauce to make the recipe.

I love this taco spaghetti because it combines two of my favorite recipe qualities. It’s made in one pot and prepared in less than 30 minutes. Quick, easy and delicious, with very little clean-up, now that’s a dish I can get down with!

One Pot Buffalo Taco Spaghetti Recipe Ingredients

Ingredients

  • Olive oil
  • Red onion
  • Garlic
  • Ground beef – ground turkey can also be used in place of the beef, if you prefer.
  • Taco seasoning – click the link for my easy 5 minute homemade seasoning recipe!
  • Diced tomatoes with green chilies – also known under the brand name of “Rotel”. Feel free to use mild, original or hot. For this recipe I used original for a slight amount of heat.
  • Buffalo sauce – for this recipe, I used Frank’s Red Hot Buffalo Sauce, but feel free to use the brand of your choice. Not a fan of buffalo sauce? That’s okay you can still make this recipe! Simply substitute in 1/2 cup hot sauce + 1/2 cup additional chicken broth, or 1 cup taco sauce.
  • Spaghetti noodles
  • Chicken broth
  • Cheddar cheese – for this recipe, I’ve used sharp cheddar cheese, chipotle cheddar cheese and habanero cheddar cheese. If using a cheese with peppers, like chipotles or habaneros, this will spice up the taco spaghetti quite a bit. Using sharp cheddar cheese will give the dish a more mild flavor.

Step by step instructions

Cook the meat. Add the olive oil to a large pot or dutch oven over medium heat. Once the oil is hot, add the red onion and sauté for 3-4 minutes then add in the garlic and cook for an additional minute. Add the ground beef and cook through, until no longer pink.

Stir in the seasonings. Once the beef is cooked, drain any grease, then add the taco seasoning, diced tomatoes with green chilies and buffalo sauce.

A pan filled with ground beef, seasonings, and tomatoes.

Add the noodles. Break the spaghetti noodles in half and place in the pot.

Uncooked spaghetti noodles on top of meat and red sauce in a pan.

Cook the noodles. Pour the chicken broth over the noodles and stir to combine. Cover, reduce heat to low and cook for 15 minutes.

Noodles, beef, tomatoes, and broth in a pan.

Serve! Remove the lid, dish up the spaghetti, and top with grated cheddar cheese.

A white plate topped with Buffalo Taco Spaghetti garnished with cheese and herbs.

Frequently asked questions

  • Is this recipe spicy? The level of spice can easily be adjusted based on the ingredients in the recipe. If you’re not a fan of spice, use a mild can of Rotel tomatoes, sharp cheddar cheese and mild taco sauce. If you want to bring the heat, use a can of hot Rotel tomatoes, spicy cheddar cheese and hot taco sauce, or spicy buffalo sauce.
  • Can you make it gluten free? Yes, simply substitute in gluten free spaghetti. If using my homemade taco seasoning recipe, it’s naturally gluten free. If purchasing pre-made taco seasoning at the grocery store, always make sure it’s gluten free.
  • Can you make it vegetarian? Yes, simply replace the ground beef with soy chorizo, meatless crumbles or a can of drained and rinsed black beans. You’ll also want to use vegetable broth instead of chicken broth to make vegetarian taco spaghetti.
  • Can you make it ahead of time? You can make the recipe ahead of time and simply reheat the leftovers. But I do not recommend making it ahead of time and keeping it over low heat on the stove, as the noodles will become overcooked.
  • How much spaghetti should I make per person? A serving size of spaghetti noodles is 2 ounces of dry pasta per person. This recipe calls for 8 ounces of dry spaghetti, making this dish perfect for serving 4 people.
  • How long will leftovers last in the fridge? Sealed in an airtight container, leftover taco spaghetti will last in the fridge for up to 5 days. Reheat leftovers in the microwave for 2-3 minutes.
One Pot Buffalo Taco Spaghetti and a fork on a white plate.

What to serve with it

Taco Spaghetti can be served as a complete meal. However, it also pairs wonderfully with these delicious side dishes.

A fork twirling buffalo spaghetti on a white plate.

More easy one pot recipes

If you’re a fan of one pot meals, be sure to check out all of these tasty recipes.

One Pot Buffalo Taco Spaghetti Recipe
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One Pot Buffalo Taco Spaghetti

In one pot and under 30 minutes, make this scrumptious Buffalo Taco Spaghetti recipe, perfect for weeknight dinners in a hurry!

Ingredients

  • 1 tbsp olive oil
  • ½ cup red onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 2 tbsp taco seasoning, click link for homemade recipe
  • 14.5 oz can diced tomatoes with green chilies
  • 1 cup buffalo sauce
  • ½ lb spaghetti noodles
  • 1 ½ cups chicken broth
  • 1 cup cheddar cheese, grated – spicy cheddar optional

Instructions

  • Add the olive oil to a large pot or dutch oven over medium heat.
  • Once the oil is hot, add the red onion, saute 3-4 minutes, then add the garlic and saute for an additional minute.
  • Add the ground beef and cook through.
  • Once the beef is cooked, drain any grease, then add the taco seasoning, diced tomatoes with green chilies and buffalo sauce.
  • Break the spaghetti noodles in half, then add to the pot.
  • Pour the chicken broth over the noodles and stir to combine.
  • Cover, reduce heat to low and cook for 15 minutes.
  • Remove the lid and serve the spaghetti topped with grated cheddar cheese.

Video

Notes

Vegetarian Option: Substitute meatless crumbles or soy chorizo for the ground beef and use vegetable broth instead of chicken broth to make this recipe vegetarian.
Gluten Free Option: Substitute gluten-free spaghetti to make this recipe gluten free. Always make sure the taco seasoning, buffalo sauce and chicken broth used is gluten-free. Everything linked to and pictured in this recipe is gluten free.

Nutrition Facts

Serving 4gCalories 677kcal (34%)Carbohydrates 50g (17%)Protein 35g (70%)Fat 36g (55%)Saturated Fat 15g (75%)Cholesterol 110mg (37%)Sodium 2535mg (106%)Potassium 753mg (22%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 530mg (11%)Vitamin C 18.2mg (22%)Calcium 280mg (28%)Iron 4.4mg (24%)
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