Description
Creamy Taco Spaghetti is a comforting fusion of two classics—spaghetti and tacos—baked into a cheesy, creamy, and bold-flavored dish. Perfect for weeknights or casual gatherings, it’s hearty, nostalgic, and endlessly adaptable.
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
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Cook spaghetti in salted water until al dente, reserve 1 cup pasta water, drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add ground meat, onion, and garlic. Cook until meat is browned and onions are soft.
- Stir in taco seasoning, Rotel with juices, drained corn, and tomato sauce. Add ½ cup reserved pasta water, bring to a boil, then reduce to simmer.
- Lower heat and stir in cream cheese until melted and smooth. Add heavy cream and let it simmer gently for a few minutes.
- Spoon a little sauce into the bottom of the baking dish. Add cooked spaghetti and pour remaining sauce over top. Toss to coat evenly.
- Sprinkle Colby Jack and cheddar cheese over the top. Lightly sprinkle extra taco seasoning and green onions.
- Bake for 25–30 minutes until bubbly. Broil briefly for a golden top if desired. Garnish and serve hot.
Notes
- Swap ground beef for turkey or chicken for a lighter version.
- Add black beans, jalapeños, or use pepper jack for extra heat.
- Make ahead and refrigerate up to 24 hours before baking.
- Freeze baked or unbaked for up to 2 months. Thaw before reheating.
- Serve with tortilla chips, green salad, or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of dish
- Calories: 610
- Sugar: 7g
- Sodium: 920mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
