Description
This One Pot Taco Spaghetti is a flavorful and easy-to-make meal combining the bold spices of taco seasoning with creamy cheese and tender spaghetti. Ground beef is browned and simmered with spices, broth, Rotel tomatoes, and cream cheese, creating a rich and saucy pasta dish that’s perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups beef broth
- 1 (10 ounce) can Rotel diced tomatoes & green chilies (with juices)
- 4 ounces cream cheese (1/2 block Philadelphia, softened)
- 8 ounces uncooked spaghetti
- 1 cup Mexican blend cheese
- 1/4 cup chopped scallions
Instructions
- Brown the beef: Add the ground beef to a pot or Dutch oven over medium-high heat. Cook until just browned, breaking it up with a spoon as you go along (about 7-8 minutes). Drain excess fat if needed to keep the dish from being greasy.
- Add spices: Stir in chili powder, smoked paprika, ground cumin, garlic powder, and onion powder to evenly coat the browned beef with seasoning.
- Add liquids and cream cheese: Pour in the beef broth, Rotel diced tomatoes with juices, and softened cream cheese. Turn heat to high and stir to help the cream cheese mix in, though it may not completely melt by the time the mixture reaches a boil.
- Cook spaghetti: Once the mixture is boiling, add the uncooked spaghetti to the pot. Cook uncovered for about 12 minutes, stirring occasionally to prevent sticking. Adjust the heat as needed to maintain a gentle simmer — bubbling but not vigorously boiling.
- Finish with cheese and scallions: Turn off the heat but keep the pot on the burner. Sprinkle Mexican blend cheese and chopped scallions over the top. Cover with a lid and let sit for 5 minutes so the cheese melts and the sauce thickens slightly.
- Season and serve: Taste and season with salt and pepper if necessary. Serve immediately for a comforting, saucy taco spaghetti dish.
Notes
- Use lean ground beef to avoid excess grease in the dish.
- If you prefer, substitute Rotel with diced tomatoes and diced green chilies separately.
- Stir the pasta occasionally during cooking to prevent clumping and sticking to the bottom of the pot.
- For a vegetarian alternative, substitute beef broth and ground beef with vegetable broth and a plant-based protein.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
