Tasty Creamy Taco Spaghetti

On nights when time is tight and the whole crew wants something yummy and cozy, this one pot creamy taco spaghetti saves the day. You toss together all the best parts of taco night and pasta night and let them bubble into one big pot of silky saucy goodness. Everybody ends up happy.

I remember making this for the first time, thinking nobody would eat much, but my kid was grinning and went back for more. Now it's something I cook all the time whenever I'm craving easy comfort.

Tasty Ingredients

• Fresh cilantro Gives everything a zippy bright flavor Check for lively green leaves and skip any that look limp
• Mexican blend cheese Melts into the dish for major gooey goodness Shred it fresh if you can
• Cream cheese Makes the sauce super smooth and creamy Stick to the full fat blocks for best melt
• Water Needed to cook pasta right in the same pot Go for filtered if your tap water has a strong taste
• Spaghetti noodles Suck up all the tasty sauce Grab dry noodles that are golden and don’t have cracks
• Diced tomatoes with chilies Bring the tangy tomatoes and mellow heat A can of fire roasted tomatoes adds more smoky depth
• Taco seasoning Packs a punch with chili flavor and herbs Look for a low-salt option if you want less sodium
• Onion Chopped small for a bit of sweetness and subtle depth Firm sweet onions work best
• Lean ground beef Adds rich savoriness and all the protein 85 percent lean gets you great texture and lots of flavor
• Olive oil Adds a lovely richness and helps brown up the meat Extra virgin brings the best taste

Easy Step-by-Step

Distribute and garnish

Dish creamy taco spaghetti into bowls or onto plates Top with more shredded cheese plus a sprinkle of cilantro Dig in right away while it’s still hot and melty

Get cheesy and finish the sauce

Take your pot off the stove Stir in the Mexican blend cheese Keep stirring till everything’s totally melted and the sauce is rich and sticks to the spaghetti

Melt the cream cheese

Drop in your cream cheese cubes Stir gently Put the cover back on and let things go for two more minutes so that the cheese gets super creamy in the sauce

Add tomatoes and pasta

Tip in the canned tomatoes and all their juices Snap spaghetti in half and tuck them in Pour in three cups of water to just cover everything Bring it up to a boil, stir, then cover and drop the heat to medium low Simmer for about twelve minutes Stir every now and then to stop sticking Pasta should be nearly done but have a little bite left

Brown up the beef and veggies

Warm up olive oil in a big Dutch oven over medium high Add ground beef, chopped onion, and taco seasoning Stir a lot as things brown Cook three to five minutes till meat’s cooked through and onions are soft

Pin

No leftovers ever make it to the next day at my house This is a hit with kids My personal favorite part is twirling cheesy saucy noodles around a fork and tasting a little heat and cheesy bite in every mouthful

Save It for Later

Got extra taco spaghetti Chill it in a sealed container in the fridge and it should stay tasty for up to three days The sauce gets thicker once it’s cold Just add a splash of milk or water before reheating Warm it gently on the stove or zap it in the microwave in short bursts and stir a lot for the best creamy texture

Swap It Up

Try ground turkey or veggie crumbles instead of beef if you want Something like penne or rotini works for the noodles but you’ll need to adjust water or cooking time Light cream cheese is fine for a skinnier version but the sauce won’t be quite as rich

Great with These

This goes great next to a crisp salad or some avocado slices Try some soft tortillas on the side for scooping up any extra sauce If you’re serving a group go wild and set out extra toppings like olives, jalapeños, or fresh diced tomatoes

Lively Mashup Dish

This mashup’s been blowing up online for good reason It takes the best bits from classic Italian and fun taco night for a totally happy pan The whole family loves it for chill nights or to perk up the mood after school since it cracks open both cuisines in one awesome bowl

Recipe Questions & Answers

→ Is there another meat that’ll work instead of beef?

Sure, swap in ground chicken or turkey. It’s just as tasty and a little lighter.

→ Which cheese should I use for the best melt?

Cheddar and Monterey Jack both work, but that Mexican blend melts like a dream with lots of flavor.

→ I want it mild—how do I tone down the spice?

Stick with mild taco mix and dial it back with gentle chilies or plain tomatoes to keep things cool.

→ Does it freeze well for later?

While it tastes best fresh, toss leftovers in the fridge and warm them up within two or three days for the best bite.

→ Got any suggestions for sides?

This goes great next to greens, like a simple salad or some roasted veggies for crunch.