Photo of One-pot taco pasta by WW

One-pot taco pasta

3 - 7
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Combine two family favourites—pasta night and taco night—into one memorable meal! We simmer seasoned ground beef with spicy diced tomatoes, water, and spaghetti in one skillet for minimal fuss and cleanup. Legume-based pasta offers a protein and fiber boost, and it releases lots of starch into the liquid for a luscious creamy effect. The finished dish has a mild kick to it; for sensitive taste buds, look for mild canned tomatoes with green chiles.


Cooking spray

4 spray(s)

Uncooked onion(s)

1 cup(s), chopped, chopped

Ground cumin

1 tsp(s)

Kosher salt

½ tsp(s)

Uncooked extra lean ground beef 96 % lean 4% fat

12 oz

Garlic clove(s)

3 clove(s), large, minced


2½ cup(s)

Canned tomatoes with green chilis

10 oz

WW Yellow lentil spaghetti

1 box(es)

50% reduced fat sharp cheddar cheese

½ cup(s), shredded, shredded

Pico de gallo

½ cup(s)

Pickled jalapeno peppers

¼ cup(s), chopped, optional


  1. Coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add onion, cumin, salt, beef, and garlic; cook until beef is browned, about 5 minutes, stirring frequently to crumble.
  2. Add water and tomatoes; bring to a boil. Break spaghetti in half and add to skillet; stir gently to combine. Cover, reduce heat to medium-low, and cook until pasta is tender and most of liquid is absorbed, 10 to 12 minutes. Remove pan from heat; top with cheese, pico de gallo, and jalapeños, if desired.
  3. Serving size: about 1 ⅓ cups