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Creamy Taco Spaghetti

A delightful and comforting dish that combines the bold flavors of Tex-Mex cuisine with pasta, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces spaghetti Use any pasta shape if preferred.
Main Ingredients
  • 1 pound ground beef or turkey Ground beef can be swapped for turkey or shredded chicken.
  • 1 packet taco seasoning Taco seasoning enhances flavor.
  • 1 cup cream cheese Provides a creamy texture.
  • 1 cup shredded cheddar cheese Add more cheese if desired.
  • 1 cup diced tomatoes Fresh or canned can be used.
  • 1 cup kidney beans Optional, for added protein.
  • 1 cup corn Optional, for sweetness.
  • to taste none salt and pepper Adjust seasoning as desired.
  • to taste none chopped cilantro For garnish.

Method
 

Preparation
  1. Cook the spaghetti according to package directions; drain and set aside.
  2. In a large skillet, brown the ground beef or turkey over medium heat. Drain excess fat.
Cooking
  1. Add the taco seasoning to the meat along with a splash of water; stir to combine.
  2. Add the cream cheese, cheddar cheese, diced tomatoes, kidney beans, and corn to the skillet; stir until smooth and heated through.
  3. Toss the cooked spaghetti with the creamy taco mixture until evenly coated.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with chopped cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in the microwave or stovetop, adding a splash of milk if needed to loosen the sauce. For extra kick, add diced jalapeños or hot sauce.