One Pan Venison Taco Spaghetti
A bold and comforting one pan venison taco spaghetti made with seasoned ground venison, tender pasta, and melted cheese—all cooked in a single skillet for an easy, flavor-packed wild game dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1 pound ground venison
- ½ large white onion, diced
- 1 bell pepper, diced
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can Rotel
- 1 ½ cups low sodium beef broth
- 8 ounces uncooked spaghetti
- 2 cups shredded cheese (Monterey Jack, Cheddar, or Colby Jack), divided
- Chopped cilantro (optional)
Instructions
- In a large deep skillet over medium heat, brown the ground venison, breaking it apart as it cooks. Add onion and bell pepper while browning. Drain excess fat if needed.
- Stir in garlic and seasonings. Cook for 1 minute.
- Add Rotel and beef broth. Bring to a boil.
- Break spaghetti in half and add to the skillet. Stir, cover, and cook until pasta is tender and liquid is mostly absorbed. Add extra liquid if needed.
- Stir in 1 cup of cheese. Top with remaining cheese and cover to melt.
- Garnish with cilantro if desired and serve warm.
Notes
- If your venison is very lean, you can add a small amount of oil while browning to prevent sticking.
- Break the spaghetti evenly so it cooks consistently in the skillet.
- Stir occasionally while the pasta cooks to prevent sticking to the bottom.
- Add extra broth or water if the pasta needs more liquid before becoming tender.
- Freshly shredded cheese melts better than pre-shredded for a smoother texture.
Pro Tips
- Don’t overcook the venison—once it’s no longer pink, move on to the next step to keep it tender.
- Let the dish sit for 2–3 minutes after cooking to thicken slightly before serving.
- For extra flavor, use fire-roasted Rotel or add a pinch of smoked paprika.
Substitutions
- No venison? Substitute ground beef, elk, or turkey
- No Rotel? Use diced tomatoes + a small can of green chilies
- Different pasta: Penne, rotini, or shells work just as well
- Cheese options: Pepper Jack for heat or mozzarella for a milder flavor
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days
- Reheat: Warm on the stovetop or microwave with a splash of broth or water
- Freeze: Can be frozen up to 2 months (note: pasta texture may soften)
Nutrition (Estimated)
- Calories: 450–550 per serving
- Protein: 30–35g
- Carbohydrates: 35–45g
- Fat: 18–25g
(Will vary depending on cheese and exact ingredients used)
Find it online: https://jenndanella.com/one-pan-venison-taco-spaghetti/