30 Minute Taco Spaghetti
A quick, cheesy taco-spiced spaghetti that's ready in about 30 minutes.
Servings: 6 servings
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 1 (1-ounce) packet or about 3 tablespoons homemade
- 10 ounces Rotel tomatoes
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1 1/2 cups shredded Colby Jack cheese
- chopped fresh cilantro for garnish
Instructions
- Cook the spaghetti in a large pot of boiling salted water according to package directions until al dente, 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 1 minute more until fragrant.
- Add the ground beef and cook over medium-high heat, breaking it up with a spoon, until no longer pink; drain excess fat if desired.
- Reduce heat to medium and stir in the taco seasoning, Rotel tomatoes (with juices), tomato paste, beef broth, and softened cream cheese. Cook, stirring occasionally, until the cream cheese is melted and the sauce is combined, about 5 minutes.
- Add the cooked spaghetti to the skillet and stir in the shredded Colby Jack cheese until fully melted and the pasta is coated with the sauce.
- Garnish with chopped fresh cilantro and serve immediately.
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden spoon or spatula
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.