Taco Spaghetti

Taco Spaghetti


Taco Spaghetti joins two classic family favorites, spaghetti and tacos, for an easy weeknight meal that is bound to become a winner in your home.
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1½ pounds ground beef
  • 1 packet taco seasoning or homemade
  • 10 ounces Rotel tomatoes
  • 1½ cups beef broth
  • 3 tablespoons tomato paste
  • 3 ounces cream cheese, softened
  • 12 ounces spaghetti noodles, cook and drained
  • 1 ½ cups Colby Jack cheese shredded
  • cilantro, for garnish
  1. Cook the pasta according to package directions. Drain and set aside.
  2. In a large skillet add the oil and onions and cook until the onions are tender and translucent. Add the garlic and cook an additional minute.
  3. Add the ground beef and cook over medium-high heat until no longer pink. Drain the fat if needed.
  4. Add the taco seasoning, Rotel tomatoes, tomato paste, beef broth, and softened cream cheese. Stir to combine and cook until the cream cheese is melted.
  5. Stir in cooked spaghetti and shredded cheddar cheese. Heat through until the cheese melts.
  6. Garnish with fresh cilantro and enjoy!

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