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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.

Creamy Taco Spaghetti

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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9 thoughts on “Creamy Taco Spaghetti”

  1. Yummy! This was really good! I left out the bean & added one cup of medium salsa. I need a good idea for a side though…

  2. We liked this creative spaghetti recipe! I expected it to be spicier with the taco seasoning, but it wasn’t, so next time I think I’ll use Rotel habanero for a little bit of heat.

  3. 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.

  4. Margaret Gray

    This Taco Spaghetti is Amazing!
    We are enjoying Right Now 😁
    Thank You for Your Awesome Recipe πŸ‘πŸ‘πŸ‘

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