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Creamy Taco Spaghetti

Creamy Taco Spaghetti is so wonderfully creamy and cheesy and full of Tex-Mex flavor. Can be made start to finish in just 20 minutes.

Pasta in a large skillet.


Top with chopped fresh cilantro and pickled jalalpenos and you have a plate full of comfort food.

A packet of taco seasoning is a huge short-cut for this recipe. It adds pretty much all the flavor you need. I add just a tablespoon of tomato paste because a little tomato flavor is a must for me when it comes to pasta. I like to buy the tomato paste in a tube. It will keep in the refrigerator for weeks once it is opened and is great for when you need just a little tomato paste for a recipe.

The creaminess comes from a can of condensed cream of chicken soup and some Velveeta cheese. To up the cheese flavor, there’s also 1 1/2 cups of shredded cheese, either Mexican cheese blend or cheddar cheese, depending on your preference. Monterey Jack or Pepper Jack would work well too.

Taco Spaghetti in a large skillet.


To save time, while the water is coming to a boil, start browning the ground beef.

I like to add a can of black beans, but you can leave them out if you don’t like black beans. Or you can use a can of drained corn instead.

How To Make Creamy Taco Spaghetti Spicy:

Use “Hot” taco seasoning, “Hot” Rotel tomatoes, and serve with Cholulu hot sauce.

It’s so quick and easy to make, it’s perfect for a weeknight meal. Leftovers reheat well.

Not a very diet-friendly recipe but very friendly and economical. I like to serve it with a side salad to make it a little healthier.

Taco Spaghetti on a plate with bottle of hot sauce and cilantro in background.

Try These Other Easy Dinners With Tex-Mex Flavor!

Watch the short video below to see how easy this recipe is to make.

Pasta in a large skillet.

Creamy Taco Spaghetti

Creamy Taco Spaghetti is so wonderfully creamy and cheesy and full of Tex-Mex flavor. Can be made start to finish in just 20 minutes.


  • 8 ounces spaghetti
  • 1 pound ground beef
  • 1 (1-ounce) packet taco seasoning
  • 2/3 cup water
  • 1 tablespoon tomato paste
  • 1 (10-ounce) can Rotel diced tomatoes and green chiles, undrained
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 8 ounces Velveeta cheese, cut into cubes
  • 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 tablespoons chopped fresh cilantro, optional


  • Cook pasta in salted water according to packgae directions. Drain.
  • Cook ground beef in a large nonstick skillet until no loger pink, crumbling it as it cooks.
    Drain off fat.
  • Sprinkle taco seasoning over ground beef and add water. Cook over medium high heat for 2 to 3 minutes, stirring to mix well.
  • Add tomato paste, Rotel tomatoes, condensed soup, and velveeta cheese, and cheddar cheese. Cook and stir over medium heat until cheese is melted.
  • Add the cooked pasta and black beans. Stir to combine.
  • Sprinkle with cilantro and serve.


Calories: 595kcal
Course: Dinner, Main Dish
Cuisine: Tex-Mex
Keyword: ground beef, pasta

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Spaghetti on a white plate.

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2 thoughts on “Creamy Taco Spaghetti”

  1. Belinda Hackney

    My husband saw this recipe and sent it to me. I made it Sunday after church for my husband, his cousin and myself. It was great. The cousin said this is a keeper recipe. We all enjoyed it very much.

  2. Margaret Gray

    This Taco Spaghetti is Amazing!
    We are enjoying Right Now ๐Ÿ˜
    Thank You for Your Awesome Recipe ๐Ÿ‘๐Ÿ‘๐Ÿ‘

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