Description
A delicious and easy-to-make Taco Spaghetti recipe that combines the flavors of tacos with the comfort of spaghetti. This cheesy Tex-Mex dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Taco Meat:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
Sauce:
- 1 cup salsa
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 cup beef broth
- 1/2 cup cream cheese, softened
Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Additional:
- Salt and pepper to taste
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Cook Spaghetti: Cook spaghetti according to package directions until al dente, then drain and set aside.
- Prepare Taco Meat: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Stir in taco seasoning, salsa, Rotel, and beef broth. Simmer for 5 minutes.
- Add Cheese: Reduce heat to low and stir in cream cheese until melted and creamy. Add the cooked spaghetti to the skillet and toss until evenly coated with the sauce.
- Melt Cheese: Sprinkle cheddar and Monterey Jack cheese on top and cover until the cheese melts. Season with salt and pepper to taste.
- Serve: Garnish with cilantro and jalapeños before serving.
Notes
- This recipe works well with ground turkey or chicken instead of beef.
- You can make it spicier by using hot salsa or adding crushed red pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
