30 Minute Taco Spaghetti
A quick, cheesy one-pan dinner that combines taco-seasoned beef with spaghetti for an easy family meal.
Equipment
- Large Pot
- Large Skillet
- Colander
- Spatula
- Measuring Spoons
- Measuring Cups
Ingredients
- 12 ounces spaghetti noodles
- 2 tablespoons olive oil
- 1 cup diced onion about half a large onion
- 2 teaspoons minced garlic about 2 cloves
- 1 1/2 pounds lean ground beef
- 1 ounce taco seasoning packet or 3 tablespoons homemade taco seasoning
- 10 ounces Rotel tomatoes
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 ounces cream cheese softened
- 1 1/2 cups shredded Colby Jack cheese
- chopped fresh cilantro for garnish
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until tender and translucent, about 5–6 minutes.
- Add the minced garlic to the skillet and cook, stirring, for 1 minute until fragrant.
- Add the ground beef and increase heat to medium-high. Cook, breaking up the meat, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Reduce heat to medium and stir in the taco seasoning, Rotel tomatoes (undrained), tomato paste, beef broth, and softened cream cheese. Cook, stirring occasionally, until the cream cheese melts and the sauce is smooth, about 5 minutes.
- Add the cooked spaghetti to the skillet and toss to combine with the sauce. Stir in the shredded Colby Jack cheese until fully melted and the pasta is evenly coated.
- Garnish with chopped fresh cilantro and serve immediately.
Notes
- Store leftovers in an airtight container for 3–4 days.
- Freeze for up to 3 months.
- Thaw frozen portions overnight in the fridge.
- Reheat with a splash of water or broth if needed.