Taco Spaghetti To Die For
Creamy taco spaghetti with seasoned ground beef, tomatoes with green chiles, cream cheese, spaghetti, and melted cheddar. A cozy Tex-Mex pasta dinner for family nights, leftovers, and simple weeknight planning.
Equipment
- Large Pot
- Deep skillet
- Wooden spoon
- Colander
Ingredients
- 2 tbsp olive oil or butter
- 1/2 onion diced
- 2 cloves garlic minced
- 1 1/2 lbs ground beef, ground turkey, or plant-based crumbles
- 1 packet taco seasoning
- 10 oz diced tomatoes with green chiles
- 1 1/2 cups beef broth
- 3 tbsp tomato paste
- 3 oz cream cheese softened
- 12 oz spaghetti cooked al dente
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- cilantro for garnish, optional
Instructions
- Cook the spaghetti in salted water until al dente, then drain and reserve a small splash of pasta water.
- Warm olive oil or butter in a deep skillet and cook the diced onion until softened, then stir in the garlic.
- Add the ground beef, turkey, or plant-based crumbles and cook until browned, breaking the protein into small pieces.
- Stir in taco seasoning, diced tomatoes with green chiles, beef broth, and tomato paste until the sauce is even.
- Reduce the heat and stir in softened cream cheese until the sauce turns creamy and smooth.
- Fold in the cooked spaghetti and shredded cheese, loosen with pasta water if needed, and garnish with cilantro before serving.
Notes
Storage: Keep cooled leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating: Warm gently with a splash of broth, milk, or water to bring the creamy sauce back together.
Expert Tips: Soften the cream cheese before cooking and keep the heat low when stirring it into the sauce.
Variations: Use ground turkey, plant-based crumbles, black beans, corn, pepper jack cheese, or short pasta.
Sauce Tips: If the pasta absorbs too much sauce, stir in reserved pasta water one spoonful at a time.