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Taco Spaghetti Skillet

Taco Spaghetti Skillet

A Pot-Sized Pasta recipe with the flavor of tacos made in one pan using ground beef, zesty tomatoes and spaghetti, topped with sour cream.


  • 1 pound extra lean ground beef (95% lean)
  • 1 (1.5 ounce) envelope mild taco seasoning mix
  • 1 (10 ounce) can Ro*Tel® Original DicedTomatoes & Green Chilies, undrained
  • 2 1/2 cups water
  • 8 ounces dry Pot-Sized™ Spaghetti, uncooked
  • 6 tablespoons reduced fat sour cream

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  1. Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
  2. Add taco seasoning, undrained tomatoes and water; stir to combine.
  3. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
  4. Top each serving with 1 tablespoon sour cream.

Yield: 6 servings (1 cup each) | Prep Time: 15 Min

Pot-Sized Spaghetti is 5 inches long - the perfect size to fit in a pan without breaking. If Pot-Sized Spaghetti is not available, break regular spaghetti in half for this recipe.

Nutrition Information Amount per Serving Calories 295

% Daily Value* Total Fat 7 gram 10% Saturated fat 3 gram 16% Cholesterol 54 mg 18% Sodium 669 mg 28% Carbohydrate 36 gram 12% Dietary fiber 2 gram 6% Sugars 3 gram Protein 22 gram Vitamin A 4% Vitamin C 4% Calcium 4% Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): ConAgra Foods