Taco Spaghetti
This taco spaghetti combines two favorites in one creamy, cheesy, zesty pasta dish. It's perfect for a quick weeknight dinner!
Ingredients
- 8 ounces uncooked spaghetti noodles
- 1 pound lean ground beef
- ½ cup onion , diced
- 2-3 Tablespoons taco seasoning
- 10 ounce can Rotel tomatoes
- 4 ounces cream cheese , softened
- 1/2-1 cup cheddar cheese , shredded
- salt and pepper , to taste
Toppings: Chopped cilantro, sour cream, cheese, tomatoes, olives, etc.
Instructions
- Cook pasta: In a large pot, boil salted water and cook 8 ounces spaghetti noodles according to the directions on the package. Drain the pasta, but reserve 1/2 cup of the water.
- Make sauce: Meanwhile, heat a large skillet over medium-high heat. Cook 1 pound ground beef and 1/2 cup diced onion for about 5 minutes, or until browned. Drain grease and then season with salt and pepper. Add 2-3 Tablespoons taco seasoning, 1 can Rotel, and 1/4 cup of reserved pasta water. Mix well. Simmer for 5 minutes. Then cube in the cream cheese.
- Mix all together: Add drained spaghetti and stir well. Add remaining 1/4 cup pasta water if needed for creamier pasta. Top with shredded cheese and allow to melt for a couple minutes. Season to taste.
- Serve: Serve immediately with desired toppings.
Notes
Storage: Store leftovers in a covered container up to 3 days.
Veggies: You could also add in chopped bell peppers or jalapeños with the onions.
Nutrition
Calories: 310kcal, Carbohydrates: 36g, Protein: 24g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 592mg, Potassium: 501mg, Fiber: 3g, Sugar: 4g, Vitamin A: 722IU, Vitamin C: 10mg, Calcium: 106mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
