One Pot Creamy Taco Spaghetti… all the taco flavors you love in a creamy spaghetti, and in ONE POT for easy cleanup!
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I need to start this off by saying that if you’re on a diet, this isn’t the recipe for you right now. LOL. This creamy taco spaghetti is nothing but pure comfort… taco flavored creamy pasta and beef topped with cheese is a total winner for a quick and comforting Mexican-inspired weeknight dinner! 🙂
Ohhhhh yessss! I just love it when an idea comes together resulting in a total SCORE the first time I attempt it (that doesn’t always happen!). I literally had a rough time trying to stop eating this before I photographed. I added cream cheese and sour cream at the end of this recipe so it would have a creamy consistency and flavor… because I LOVE sour cream on my tacos. So why not add it to this spaghetti?
Another AWESOME thing about this recipe is that it can be thrown together in 30 short minutes from start to finish.
I topped this taco spaghetti with diced Roma tomatoes and sliced green onions, but it would also be great topped with sliced black olives as well. Enjoy!
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One Pot Creamy Taco Spaghetti
Prep Time: 5 minutes- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
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Pin RecipeIngredients
- 1 pound lean ground beef
- 1 (1-ounce) package taco seasoning
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup water
- 8 ounces spaghetti noodles, broken in half
- 4 ounces cream cheese, cubed and brought to room temperature
- 1/4 cup sour cream
- 2/3 cup shredded Mexican cheese blend (more or less, to taste)
- 1/3 cup sliced green onions
- 1 Roma tomato, seeded and diced
Instructions
- In a dutch oven or large pot, brown ground beef over medium high heat until beef is cooked and no longer pink, crumbling while cooking (about 3-5 minutes). Drain off fat in a colander and return to pot.
- Add taco seasoning, diced tomatoes and green chilies, tomato paste, beef broth, water and spaghetti noodles.
- Bring to a boil. Cover and reduce heat to maintain a simmer. Simmer for approximately 15 minutes, or until pasta is cooked. Stir about every 5 minutes so that the noodles don’t stick together or stick to the bottom of the pot.
- Add cream cheese and sour cream and stir until smooth and combined.
- Remove from heat and top with cheese blend. Cover for 2-3 minutes, or until cheese is melted.
- Top with diced tomatoes and green onions.
Lora says
October 31, 2017 at 6:16 pmThank you!!!!Yummmmmmm
Amy @ The Blond Cook says
November 1, 2017 at 7:12 amHope you enjoy, Lora! 🙂
Mona says
November 4, 2017 at 7:20 pmThanks so much for this Recipe! I made this today and loved it!!
Have a great day!
Mona.
Amy @ The Blond Cook says
November 5, 2017 at 9:16 amHey Mona, thank you so very much! So glad you enjoyed it! Hope you have a great day too. 🙂
Leon Morrison says
February 10, 2018 at 7:13 pmI HATE YOU… I made this tonight and it was so good that I had two helpings… So much for a diet. This is addictive and is truly comfort food.
My only change was to use three cups of broth and no water since that is what I had. Can’t imagine it being any better and, of all your recipes, this is my all time favorite…
THANK YOU SO VERY MUCH…
★★★★★
Amy @ The Blond Cook says
February 12, 2018 at 8:26 amThank you so very much… you made my day! It’s one of my all-time favorite comfort foods as well! 🙂
Joanne Davies says
February 19, 2018 at 6:00 pmI made it and absolutely loved it! Thank you!
★★★★★
Amy @ The Blond Cook says
February 20, 2018 at 8:57 amThanks so much, Joanne… so happy you enjoyed it! 🙂
Dj says
March 30, 2018 at 8:32 pmOMG this is so good!!! Made it and what the whole pan but had to share with hubby lol. Only issue i had was trying to figure out the calories lol
Amy @ The Blond Cook says
March 31, 2018 at 8:01 amThanks, DJ, so glad you both enjoyed it! 🙂
Rebecca says
July 27, 2018 at 3:10 pmCan I freeze this??
Amy @ The Blond Cook says
July 29, 2018 at 9:12 amHi Rebecca, I don’t normally freeze pasta because it is mushy when reheated, but here’s an article with tips on freezing pasta. Hope you enjoy it!
Linda Marange' says
September 30, 2018 at 4:12 pmOmg!!; I just ran across this recipe by mistake, needless to say we are eating it for dinner!!! Wow I’ve tasted it and it is delicious!!!! Thank you
★★★★★
Amy @ The Blond Cook says
October 1, 2018 at 6:52 amThanks so much, Linda… so glad everyone enjoyed it! 🙂
Karen says
January 16, 2019 at 7:58 pm.can I use water if no beef broth
Amy @ The Blond Cook says
January 17, 2019 at 9:31 amHi Karen, yes you can but it won’t be as flavorful with water. Let us know how you like it! 🙂
Joyce E Clark says
March 13, 2019 at 11:40 amWOW!!! Soooooo easy and SO delicious…I doubled it and I’m glad i did!!!!!!!!!! It will be wonderful leftover I’m sure….(that is, if there is any leftover after dinner tonight!!!) I sampled more that I should have just now……its AMAZING………………….i did use 1 can of Fire roasted Rotel, and 1 Mild can, as that is what I had in the house,,,,,,,,,I cant tell you enough how delicious this is!!!!!!
★★★★★
Amy @ The Blond Cook says
March 14, 2019 at 7:46 amThank you, Joyce… so happy to hear you enjoyed it. The fire roasted Rotel sounds delicious in this! 🙂
Kelly says
June 24, 2019 at 7:41 pmSo I wanted to try spaghetti tacos and decided this would be a better recipe to use than regular spaghetti. I was so right!! This recipe was so yummy by itself, and even better served in a Doritos hard taco shell..lol.
★★★★★
Amy @ The Blond Cook says
June 25, 2019 at 7:54 amHi Kelly, Thank you and I’m so glad you enjoyed it! 🙂