Creamy Taco Spaghetti (Print-Friendly Format)
One-pot taco spaghetti with seasoned beef, tomatoes, and cream cheese for a quick, flavorful dinner.
# Required Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
450 grams lean ground beef
03 -
120 grams onion, diced
04 -
28 grams taco seasoning blend
05 -
280 grams canned diced tomatoes with chilies
06 -
225 grams dried spaghetti
07 -
710 milliliters water
08 -
115 grams cream cheese, softened and cubed
09 -
60 grams Mexican blend cheese, shredded
10 -
8 grams fresh cilantro, chopped
# How to Make It:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, diced onion, and taco seasoning. Cook for 3 to 5 minutes, stirring frequently, until the beef is evenly browned.
02 -
Incorporate the diced tomatoes with chilies, dried spaghetti, and water. Stir to combine. Bring the mixture to a boil, cover the pot, reduce heat to medium-low, and simmer for 12 minutes, or until the pasta is almost al dente.
03 -
Stir in the cubed cream cheese. Cover and continue to simmer for an additional 2 minutes, allowing the cream cheese to fully melt and integrate.
04 -
Remove the Dutch oven from the heat source. Immediately add the shredded Mexican blend cheese and mix until the cheese is melted and the sauce is creamy.
05 -
Portion the taco spaghetti into bowls. Garnish with additional shredded cheese and fresh cilantro as desired. Serve immediately.
# Additional Information:
01 -
For best texture, avoid overcooking the pasta to maintain a slight bite.