Go Back
Homemade Creamy Taco Spaghetti photo
Print Recipe Save it for later

Creamy Taco Spaghetti

A creamy, cheesy taco-inspired spaghetti that's quick and family-friendly.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 8 ounces spaghetti
  • 1 pound ground beef
  • 1 ounce taco seasoning packet
  • 2/3 cup water
  • 1 tablespoon tomato paste
  • 10 ounces Rotel diced tomatoes and green chiles undrained
  • 10.75 ounces condensed cream of chicken soup
  • 8 ounces Velveeta cheese cut into cubes
  • 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
  • 15 ounces black beans rinsed and drained
  • 2 tablespoons chopped fresh cilantro optional

Instructions

  • Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente; drain and set aside.
  • Heat a 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 add 2/3 cup water. Cook over medium-high heat, stirring, for 2–3 minutes until the seasoning is incorporated.
  • Stir in the tomato paste, undrained Rotel tomatoes, and condensed cream of chicken soup. Add the cubed Velveeta and shredded cheddar, then cook over medium heat, stirring frequently, until the cheeses are fully melted and the sauce is smooth.
  • Add the cooked spaghetti and rinsed, drained black beans to the skillet. Stir gently to combine and heat through, about 1–2 minutes.
  • Sprinkle with chopped cilantro if using, then serve immediately.

Equipment

  • large nonstick skillet
  • Large Pot
  • Colander
  • Wooden spoon or spatula

Notes

  • Use "Hot" taco seasoning and Rotel for a spicier dish.
  • Cilantro is optional and can be omitted if preferred.