Taco Spaghetti

5 from 2 votes

Taco Spaghetti is a 30 minute weeknight dinner that your whole family will love. A simple creamy sauce with spaghetti is perfect for even your picky eaters.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 503kcal

Author: Lisa Longley

Ingredients

8 ounces dry spaghetti (see our tips in the post) (226.8 grams)
1 pound ground beef (453.6 grams)
1 small yellow onion diced
2 garlic cloves minced
3 tablespoons taco seasoning (see note)
14.5 ounces diced tomatoes undrained (411 grams)
4 ounces green chiles undrained (113 grams)
4 ounces cream cheese (113 grams)
1 cup cheddar cheese shredded (113 grams)

Instructions

Bring a large pot of water to a roaring boil. Add the spaghetti and 1/2 teaspoon of kosher salt (if using table salt, use 1/4 teaspoon). Stir often so the spaghetti doesn't stick together. Before draining, reserve 1/4 cup of the pasta water.
8 ounces dry spaghetti
While the spaghetti is cooking, add the ground beef to a large skillet over medium heat, breaking it up as it begins to cook.
1 pound ground beef
Once the beef has begun to brown, add the onion and garlic. Sauté until the onion is translucent, about 5 to 7 minutes. Drain the excess grease from the skillet. I like to do this by holding a lid on the skillet, just slightly ajar, and draining it into an old pickle jar.
1 small yellow onion, 2 garlic cloves
Add in the taco seasoning, diced tomatoes, and green chiles. Reduce the heat to low and simmer for 5 minutes. We want the flavors to combine, without too much of the liquid evaporating.
3 tablespoons taco seasoning, 14.5 ounces diced tomatoes, 4 ounces green chiles
Stir in the cream cheese and allow it to melt and then stir in the freshly grated cheddar cheese. Stir in the reserved pasta water. Finally, add in the cooked spaghetti, top with fresh cilantro, and enjoy! This recipe is best enjoyed when eaten right away, as the longer it sits the more the spaghetti will absorb the sauce. Add salsa to any leftovers to freshen them up.
4 ounces cream cheese, 1 cup cheddar cheese

Video

Notes

For the taco seasoning, try making a big batch of my homemade recipe or use a 1-ounce store-bought packet! Or you can use these measurements of spices right in your cabinet:

- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt (less if using table salt)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper

Nutrition