Name: Creamy Taco Spaghetti
Prep time: 10 min
Cook time: 17 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb spaghetti, cooked al dente (reserve 1 cup pasta water); 1 to 1½ lbs ground beef or turkey; ¼ red onion, finely diced (or small white or yellow onion); 1 heaping tablespoon minced garlic with red chili pepper (or regular minced garlic); 1 tablespoon olive oil; 1 packet taco seasoning, plus extra for sprinkling on top; 1 (10 oz) can Rotel diced tomatoes and green chiles, undrained; 1 (15 oz) can corn, drained; 1 (28 oz) can tomato sauce or marinara; ½ cup heavy cream; 1 (8 oz) block cream cheese, softened; 8 oz Colby Jack cheese, freshly shredded; 4 oz cheddar cheese, freshly shredded; Sliced green onions, for garnish; Optional: chopped cilantro, sliced jalapeños, tortilla chips for serving

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This creamy taco spaghetti is one of those recipes I keep coming back to because it feels nostalgic and indulgent at the same time. I originally made versions of this when my kids were little, and recreating it now brings back so many memories. It has all the comfort of baked spaghetti, but with smoky taco seasoning, creamy sauce, melty cheese, and just the right amount of zest. Every bite tastes cozy, bold, and familiar in the best way. Creamy Taco Spaghetti

Why You’ll Love This Recipe

I love this recipe because it combines two comfort food favorites into one dish. I get the heartiness of spaghetti and the bold flavors of tacos all wrapped up in a creamy, cheesy bake. It is simple enough for a weeknight dinner, but special enough that I feel excited pulling it out of the oven. I also like how flexible it is, since I can adjust the spice level or swap proteins depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb spaghetti cooked al dente (reserve 1 cup pasta water)
1 to 1½ lbs ground beef or turkey
¼ red onion finely diced (or small white or yellow onion)
1 heaping tablespoon minced garlic with red chili pepper or regular minced garlic
1 tablespoon olive oil
1 packet taco seasoning plus extra for sprinkling on top
1 10 oz can Rotel diced tomatoes and green chiles, undrained
1 15 oz can corn, drained
1 28 oz can tomato sauce or marinara
½ cup heavy cream
1 8 oz block cream cheese, softened
8 oz Colby Jack cheese freshly shredded
4 oz cheddar cheese freshly shredded
Sliced green onions for garnish
Optional: chopped cilantro, sliced jalapeños, tortilla chips for serving

Directions

I start by bringing a large pot of salted water to a boil and cooking the spaghetti until al dente. Before draining, I reserve one cup of the pasta water and set it aside.

In a large skillet over medium-high heat, I warm the olive oil and add the ground meat, diced onion, and minced garlic with red chili pepper. I cook everything together, breaking up the meat, until it is fully browned and the onions are soft.

Next, I stir in the taco seasoning, Rotel with its juices, drained corn, and tomato sauce. I pour in about half a cup of the reserved pasta water, stir well, and let the mixture come to a gentle boil before reducing it to a simmer.

To make it creamy, I lower the heat and stir in the softened cream cheese until it melts completely into the sauce. I then add the heavy cream and let it gently bubble for a couple more minutes until smooth and rich.

I ladle a little sauce into the bottom of a greased 9×13 baking dish, add the drained spaghetti, and pour the remaining sauce over the top. I toss everything together so the pasta is evenly coated.

I finish by sprinkling the Colby Jack and cheddar cheeses over the top, adding a light sprinkle of extra taco seasoning and sliced green onions. I bake it at 350°F for about 25 to 30 minutes until hot and bubbly, then broil it briefly for a golden, cheesy crust. I garnish and serve it hot.

Servings And Timing

This recipe makes about 6 generous servings.
Prep time is roughly 10 minutes, cook time is about 17 minutes, and baking takes around 25 to 30 minutes, bringing the total time to about 45 minutes from start to finish.

Variations

I sometimes swap ground beef for ground turkey or chicken when I want something lighter. If I want more heat, I add extra red pepper flakes or diced jalapeños. I also like mixing in black beans or using pepper jack cheese for a slightly different flavor twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. When reheating, I use the microwave or oven and add a splash of milk or water to keep the pasta creamy.

FAQs

Can I make this ahead of time?

I often assemble the dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking.

Can I freeze creamy taco spaghetti?

I can freeze it before or after baking, tightly wrapped, for up to 2 months, then thaw overnight before reheating.

What can I use instead of cream cheese?

I sometimes use sour cream or Greek yogurt for a lighter version, stirring it in after the sauce simmers.

Is this recipe spicy?

I find it mildly spicy, but I can easily adjust the heat by choosing mild Rotel or adding extra chili pepper.

What should I serve with this?

I like serving it with tortilla chips, a simple green salad, or even garlic bread on the side.

Conclusion

This creamy taco spaghetti is one of those comforting, family-style meals I love sharing. It is rich, cheesy, and full of bold taco flavor, while still feeling familiar and cozy. Every time I make it, it reminds me why some of the simplest recipes become lifelong favorites.