Description
This One Pot Taco Spaghetti is a flavorful and easy weeknight dinner that combines the bold spices of taco seasoning with creamy cheese and tender spaghetti. Ground beef is cooked and simmered in a spiced beef broth with diced tomatoes and cream cheese, then combined with spaghetti and topped with melted Mexican cheese and fresh scallions. Ready in just 30 minutes, it’s a comforting, saucy pasta dish full of Tex-Mex flair, perfect for busy households.
Ingredients
Meat and Dairy
- 1 pound lean ground beef
- 4 ounces cream cheese (1/2 block Philadelphia, softened)
- 1 cup Mexican blend cheese, shredded
Spices
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Liquids and Vegetables
- 3 cups beef broth
- 1 (10 ounce) can Rotel diced tomatoes & green chilies (with juices)
- 1/4 cup chopped scallions
Pasta
- 8 ounces uncooked spaghetti
Instructions
- Brown the Beef: Add the ground beef to a pot or Dutch oven over medium-high heat and cook until just browned, breaking it apart with a spoon as you cook, about 7-8 minutes. Drain excess fat if necessary to reduce greasiness.
- Add Spices: Stir in chili powder, smoked paprika, ground cumin, garlic powder, and onion powder to evenly coat the beef and develop the taco-inspired flavor profile.
- Add Liquids and Cream Cheese: Pour in beef broth and the entire can of Rotel tomatoes with green chilies. Add the softened cream cheese to the pot and increase heat to high. Stir well to incorporate the cream cheese; it does not need to melt completely before boiling.
- Cook Spaghetti in the Broth: Once the mixture reaches a boil, add uncooked spaghetti. Cook uncovered for about 12 minutes, stirring occasionally to prevent sticking. Adjust heat as needed to maintain a gentle simmer—enough bubbles but not a rolling boil.
- Finish with Cheese and Scallions: Turn off the heat but leave the pot covered. Sprinkle Mexican blend cheese and chopped scallions on top, then cover and let sit for 5 minutes. This allows the cheese to melt and the sauce to thicken slightly while the pasta finishes absorbing flavors.
- Season and Serve: Taste and season with salt and pepper as needed. Serve immediately while warm and enjoy a rich, saucy taco spaghetti that's both comforting and satisfying.
Notes
- Use lean ground beef to reduce excess grease and keep the dish lighter.
- Rotel tomatoes add a spicy, tangy flavor; substitute with diced tomatoes and diced green chilies if unavailable.
- Adjust chili powder and smoked paprika amounts to your preferred spice level.
- If the sauce is too thick after resting, add a splash of beef broth to loosen it.
- This dish can be made with ground turkey for a leaner alternative.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
