Taco Spaghetti Creamy (Printable Version)
Make this speedy one-pot taco spaghetti with tomatoes, beef, and melty cream cheese for a dinner that hits the spot.
# What You'll Need:
→ Main Ingredients
01 -
8 grams chopped fresh cilantro
02 -
60 grams shredded Mexican blend cheese
03 -
115 grams cream cheese, in cubes and softened
04 -
710 milliliters water
05 -
225 grams uncooked spaghetti
06 -
280 grams diced tomatoes with chilies, canned
07 -
28 grams taco seasoning
08 -
120 grams diced onion
09 -
450 grams lean ground beef
10 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Dish out the taco spaghetti into bowls right away. Sprinkle more shredded cheese on top and throw on some fresh cilantro. You can dig in while it’s hot.
02 -
Take the Dutch oven off the stove. Dump in the shredded cheese and stir until it all melts down and the sauce gets smooth.
03 -
Drop in the cubes of cream cheese. Put the lid back on and simmer for two minutes so it gets creamy and blends with everything.
04 -
Toss in those canned tomatoes with chilies, dry spaghetti, and water. Give it a good mix. Crank up the heat till it boils, then slap on the lid, turn it down, and let it cook for about 12 minutes. Keep an eye so the pasta stays firm.
05 -
Pour olive oil into a big Dutch oven and get it hot over medium to high heat. Throw in the ground beef, diced onions, and taco spices. Stir it around for 3-5 minutes till the meat isn’t pink anymore.
# Additional Notes:
01 -
Don’t cook the spaghetti too long or it’ll get mushy. Keep it with a little bite.