Creamy Taco Spaghetti
A quick, crowd-pleasing one-pan pasta with seasoned beef, cheesy sauce, and black beans.
Equipment
- large nonstick skillet
- Saucepan
- Colander
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 1 ounce taco seasoning mix (1 packet)
- 2/3 cup water
- 1 tablespoon tomato paste
- 1 10-ounce can Rotel diced tomatoes and green chiles undrained
- 1 10.75-ounce can condensed cream of chicken soup
- 8 ounces Velveeta cheese cut into cubes
- 1 1/2 cups shredded cheddar or Mexican cheese blend
- 1 15-ounce can black beans rinsed and drained
- 2 tablespoons fresh cilantro chopped, optional
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
- Heat the large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes; drain any excess fat.
- Sprinkle the taco seasoning over the cooked beef and pour in 2/3 cup water; stir and cook over medium-high heat for 2–3 minutes until the seasoning is incorporated.
- Stir in the tomato paste, undrained Rotel, and condensed cream of chicken soup. Add the cubed Velveeta and shredded cheddar; reduce heat to medium and cook, stirring, until all the cheese is melted and the sauce is smooth.
- Add the drained spaghetti and rinsed black beans to the skillet; toss gently to coat the pasta in the sauce and heat through.
- Sprinkle with chopped cilantro, if using, and serve immediately.
Notes
- Use hot taco seasoning and hot Rotel for more spice.
- Drain excess beef fat to reduce greasiness.