Cheesy Taco Spaghetti Recipe
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.
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.