Taco Spaghetti

4.50 from 4 votes

My favorite cheesy mashup of taco night and pasta night! Taco spaghetti is a one-pot, family-friendly dinner packed with flavor and ready in 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, entree, Main Course, main dish

Cuisine: American, Mexican, Mexican American, Tex Mex

Keyword: easy taco spaghetti, mexican spaghetti, taco spagetti skillet, taco spaghetti, taco spaghetti recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

12 ounces spaghetti noodles
2 tablespoons olive oil
1 cup diced onion about half a large onion
2 teaspoons minced garlic about 2 cloves
1 ½ pounds lean ground beef
1 (1-ounce) packet taco seasoning or 3 tablespoons homemade taco seasoning
1 (10-ounce) can Rotel tomatoes
1 ½ cups beef broth
3 tablespoons tomato paste
3 ounces softened cream cheese
1 ½ cups shredded Colby Jack cheese
chopped fresh cilantro for garnish

Instructions

Cook 12 ounces spaghetti noodles according to the package directions. Drain and set aside.
Add 2 tablespoons olive oil and 1 cup diced onion to a large skillet and cook the onions over medium heat until they are tender and translucent, about 5-6 minutes. Add 2 teaspoons minced garlic and cook an additional minute.
Add 1 ½ pounds lean ground beef and cook over medium-high heat until no longer pink. Drain the fat if needed.
Reduce the heat to medium, then add 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can Rotel tomatoes, 3 tablespoons tomato paste, 1 ½ cups beef broth, and 3 ounces softened cream cheese. Stir to combine and cook until the cream cheese is melted, about 5 minutes.
Stir in the cooked spaghetti and 1 ½ cups shredded Colby Jack cheese and stir until the cheese is fully melted. Garnish with fresh chopped fresh cilantro and enjoy!

Video

Notes

Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat in the microwave or on the stove, adding a splash of water or broth if needed. Thaw frozen portions overnight in the fridge.

Nutrition

QR code

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