Gluten free taco spaghetti is easy to make in one pot in 29 minutes! It’s the perfect meal for a simple weeknight dinner that the entire family will love!
Welcome to a gluten-free pasta party! This one-pot Gluten Free Taco Spaghetti combines the comforting familiarity of spaghetti with the bold, seasoned flavors of taco filling. It’s fast, kid-friendly, and cooks in about 29 minutes from start to finish—ideal for busy weeknights when you want a satisfying dinner without a lot of fuss.
Gluten Free Taco Spaghetti Ingredients
- 1 tbsp olive oil
- ½ cup red onion, diced
- 2 cloves garlic, minced
- 1 lb ground turkey (or ground beef)
- 2 tbsp gluten free taco seasoning (store-bought or homemade)
- 1 can (10–14.5 oz) diced tomatoes with green chilies
- 2 ½ cups chicken broth
- ½ lb gluten free spaghetti
- 1 cup cheddar cheese, grated
Gluten Free Taco Spaghetti Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced red onion and minced garlic to the hot oil and sauté for 2–3 minutes, until fragrant and softened.
- Add the ground turkey (or beef) and cook until browned and cooked through, breaking it up with a spoon as it cooks.
- Stir in the taco seasoning, the can of diced tomatoes with green chilies, and the chicken broth. Mix well to combine.
- Break the gluten free spaghetti noodles in half and add them to the pot, spreading them evenly so they soak in the liquid.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.
- Serve immediately in bowls and sprinkle each portion with grated cheddar cheese.
Recipe Notes and Tips
- One-pot method: Cooking everything in one pot keeps cleanup to a minimum and helps the pasta absorb all the taco-flavored juices for a cohesive, saucy dish.
- Protein options: Ground turkey is lean and mild, but ground beef or a plant-based ground substitute work well if you prefer.
- Taco seasoning: Use a certified gluten-free taco seasoning blend or make your own with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of salt.
- Tomato heat level: If you prefer less heat, choose diced tomatoes without green chilies or use mild diced tomatoes; if you like more spice, add a dash of hot sauce or a pinch of cayenne.
- Cheese: For a melty finish, cover the pot briefly off heat to allow the cheddar to soften, or use Monterey Jack for a creamier texture.
Serving Suggestions
This dish goes well with simple sides like a green salad or steamed vegetables. For extra taco flair, top servings with chopped cilantro, sliced avocado, sour cream, or a squeeze of lime. Leftovers reheat well in a skillet over low heat with a splash of broth to loosen the sauce.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little chicken broth or water to restore creaminess. You can also prepare the meat and sauce ahead of time, refrigerate, then add and cook the pasta just before serving for the freshest texture.
Recipe Details
- Servings: 4 people
- Prep Time: 14 minutes
- Cook Time: 15 minutes
- Total Time: 29 minutes
Nutrition Facts (approximate per serving)
- Calories: 499 kcal
- Carbohydrates: 48 g
- Protein: 40 g
- Fat: 17 g
- Sodium: 917 mg
- Fiber: 2 g
With minimal prep and familiar flavors, Gluten Free Taco Spaghetti is an easy crowd-pleaser that proves gluten-free cooking can be quick, simple, and delicious. Try it for your next weeknight meal and customize the toppings to suit your family’s tastes.