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–+ servings
Taco Spaghetti

Taco Spaghetti: A Creamy, One-Pot Family Favorite!

Taco Spaghetti is a delightful blend of taco flavors and spaghetti that's easy to make, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 lb 93% Lean Ground Beef can substitute with ground turkey or chicken
  • 1 small Yellow Onion can replace with shallots or red onion
  • 2 cloves Garlic fresh minced or pre-minced garlic works
For the Sauce
  • 2 cups Water can substitute half with beef or chicken broth
  • 14.5 oz Diced Tomatoes preferably Rotel
  • 1 oz Taco Seasoning adjust to taste
For the Pasta
  • 8 oz Spaghetti can use any long noodle
For the Creamy Texture
  • 4 oz Velveeta Cheese can substitute with cream cheese
  • 1 cup Sharp Cheddar Cheese substitute with Mexican blend or Colby Jack
For the Garnish
  • 1/2 cup Fresh Cilantro can substitute with parsley
  • 1 cup Sour Cream or Mexican Crema for serving

Equipment

  • Large pot

Method
 

Directions
  1. In a large pot, cook the ground beef, onion, and garlic over medium-high heat for 5-6 minutes until browned and onion is translucent.
  2. Pour in water and add diced tomatoes. Stir in taco seasoning. Bring mixture to a boil over medium-high heat.
  3. Add spaghetti (broken in half), cover, reduce heat to medium, and simmer for 10-12 minutes, stirring occasionally until pasta is tender.
  4. Stir in Velveeta and cheddar cheese until melted and creamy, adding more water if the sauce is too thick.
  5. Fluff with a fork, serve hot, and garnish with cilantro and a dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Customize spice levels and ingredients to suit tastes. Using lean meat and balancing liquid ratios are essential for the best results.

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