Description
Cheesy Taco Spaghetti is a quick and delicious one-pot meal combining the flavors of classic taco seasoning with creamy, melted cheddar cheese and tender spaghetti. Ready in just 20 minutes, this hearty dish is perfect for a family dinner or casual weeknight meal.
Ingredients
Scale
Pasta
- 10 ounces spaghetti
Meat and Veggies
- 1 pound lean ground beef
- 1 medium onion, diced
Seasonings and Sauces
- 1 ounce package taco seasoning
- 1 ½ cups salsa
- ¾ cup water
- ¼ cup heavy cream
Cheese
- 2 cups shredded cheddar cheese
Instructions
- Cook Spaghetti: Bring a medium pot of water to a rolling boil. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
- Brown Beef and Onions: Heat a large pot over medium-high heat. Add the lean ground beef and diced onions. Brown and crumble the beef, cooking for 6-7 minutes or until the meat is no longer pink and the onions are softened.
- Add Seasoning and Liquids: Sprinkle the taco seasoning over the cooked beef and stir for 30 seconds to release the flavors. Pour in the salsa, water, and heavy cream. Bring the mixture to a boil, then let it cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
- Melt Cheese and Combine: Reduce heat to low. Gradually add the shredded cheddar cheese, gently folding it into the sauce until melted and creamy. Stir the cooked spaghetti into the cheesy taco mixture until well combined. Serve immediately and enjoy!
Notes
- You can substitute ground turkey or chicken for ground beef to make the dish lighter.
- If you prefer a spicier flavor, add a pinch of crushed red pepper flakes along with the taco seasoning.
- For a richer sauce, use full-fat heavy cream or add a tablespoon of cream cheese when melting the cheddar.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- To make this gluten-free, use gluten-free spaghetti.
