Cheesy Taco Spaghetti is a creamy, cheesy one pan dinner that combines the flavors of tacos with tender spaghetti for an easy weeknight meal the whole family will love.
From the recipe collection of Tara Ippolito
There are some recipes that instantly become part of the regular dinner rotation. This Cheesy Taco Spaghetti is definitely one of them. It has everything you love about taco night—seasoned beef, Rotel tomatoes and melty cheese but it’s all tossed together with spaghetti in one skillet. It’s comforting, hearty, and incredibly easy to make.
I also love that it’s a true one pan meal. The spaghetti cooks right in the beef broth, soaking up every bit of that taco seasoning while saving you from washing another pot. Top it with your favorite taco toppings and dinner is served!
Why You’ll Love This Recipe
- One pan means easy cleanup. Everything cooks together in a single skillet.
- Packed with taco flavor. Every bite is loaded with seasoned beef, Rotel, and melty cheese.
- Creamy and comforting. The cream cheese, cheddar, Monterey Jack, and sour cream create an irresistible sauce.
- Perfect for busy weeknights. It’s simple to make and always a family favorite.
Ingredients
Here’s everything you’ll need to make this delicious pasta. You can find the full ingredients list along with measurements on the recipe card below.
- Olive Oil – Helps soften the vegetables and brown the beef.
- Yellow Onion – Adds sweetness and flavor.
- Green Bell Pepper – Gives the dish a little freshness and texture.
- Ground Beef – The hearty base of the recipe.
- Taco Seasoning – Brings all the classic taco flavor.
- Rotel Tomatoes – Adds tomatoes, chilies, and a little kick.
- Spaghetti – Cooks right in the skillet for easy cleanup.
- Beef Broth – Cooks the pasta while adding rich flavor.
- Cream Cheese – Makes the sauce rich and creamy.
- Monterey Jack Cheese – Melts beautifully for a smooth, creamy texture.
- Cheddar Cheese – Adds bold cheesy flavor.
- Sour Cream – Gives the sauce a creamy, tangy finish.
How To Make It
Here’s how to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
- Heat the olive oil in a large deep skillet or pot over medium-high heat. Add the diced onion and green bell pepper and cook for about 3 to 4 minutes until they begin to soften. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.
- Stir in the taco seasoning and the Rotel tomatoes. Cook for another 1 to 2 minutes so the flavors can combine. Add the uncooked spaghetti.
- Pour in the beef broth and bring everything to a boil. As the broth heats up, gently press the spaghetti into the liquid so it’s mostly submerged. Reduce the heat to a simmer, cover the skillet, and cook for about 15 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the softened cream cheese until completely melted. Add the Monterey Jack and cheddar cheese and stir until smooth and melted. Remove the skillet from the heat and stir in the room-temperature sour cream until creamy. Serve immediately with your favorite taco toppings if desired.
Pro Tips
- Cube the cream cheese before adding it so it melts much faster.
- Let the sour cream sit at room temperature for about 20 minutes before stirring it in to help prevent curdling.
- Stir the pasta once or twice while it cooks so it doesn’t stick together.
- Freshly shred your cheese for the smoothest, creamiest sauce.
Variations
- Use ground turkey or ground chicken instead of beef.
- Swap the Monterey Jack for Pepper Jack if you like a little heat.
- Stir in a can of black beans or corn for extra texture.
- Top with crushed tortilla chips, diced avocado, jalapeños, cilantro, green onions, or sliced black olives.
What to Serve With It
This cheesy taco spaghetti is filling enough to be a meal on its own, but it’s also delicious with Homemade Garlic Bread, a simple green salad, Mexican Street Corn Casserole, tortilla chips and salsa, or even a side of guacamole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of beef broth or milk to loosen the sauce. Freezing is possible, although the creamy sauce may separate slightly after thawing.
Cheesy Taco Spaghetti Recipe
Ingredients
- 1 Tbs Olive Oil
- ½ Cup Onion, diced
- ½ Cup Green Bell Pepper, diced
- 1 Pound Ground Beef
- 2 Oz (2 Packets) Taco Seasoning
- 2 Cans Rotel, drained
- 1 Pound Spaghetti, cut in half
- 5 Cups Beef Broth
- 4 Oz Cream Cheese, cubed (room temperature)
- ½ Cup Cheddar Cheese, hand shredded
- ½ Cup Monterey Jack Cheese, hand shredded
- ½ Cup Sour Cream, room temperature
Instructions
- Heat the olive oil in a large deep skillet or pot over medium-high heat. Add the diced onion and green bell pepper and cook for about 3 to 4 minutes until they begin to soften. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.
- Stir in the taco seasoning and the Rotel tomatoes. Cook for another 1 to 2 minutes so the flavors can combine. Add the uncooked spaghetti.
- Pour in the beef broth and bring everything to a boil. As the broth heats up, gently press the spaghetti into the liquid so it’s mostly submerged. Reduce the heat to a simmer, cover the skillet, and cook for about 15 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the softened cream cheese until completely melted. Add the Monterey Jack and cheddar cheese and stir until smooth and melted.
- Remove the skillet from the heat and stir in the room-temperature sour cream until creamy. Serve immediately with your favorite taco toppings if desired.
Video
Other Easy Tex Mex Meals
If you like super easy to make Tex Mex meals like this one, you have to try this Easy Tamale Pie, Taco Lasagna and White Chicken Enchiladas.
Maria says
Omg I just made it and omg! Delicious