Creamy Taco Spaghetti is an easy, cheesy dinner that combines two family favorites: spaghetti and tacos! It is so wonderfully creamy and cheesy and full of Tex-Mex flavor and it’s an especially good weeknight dinner because it comes together in about 30 minutes and uses simple, budget-friendly ingredients.
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.
If you love creamy, cheesy pasta recipes, be sure to try my Spicy Chicken Spaghetti next.
How To Make Creamy Taco Pasta
(More detailed instructions and video in recipe card below.)
- Cook the pasta according to package directions and drain.
- Cook and crumble ground beef and then drain off fat.
- Sprinkle taco seasoning over ground beef and add water. Cook 2 to 3 minutes.
- Add tomato paste, Rotel tomatoes, condensed soup, Velveeta cheese, and cheddar cheese. Cook and stir until cheese is melted.
- Add pasta and black beans and stir to combine.
- Top with cilantro and serve.
Recipe Tips
To save time, while the water is coming to a boil, start browning the ground beef.
Variations
- Use a different protein: Substitute ground turkey or ground chicken for the ground beef.
- Add corn: Replace the black beans with a can of drained corn or add corn along with the beans.
- Change the cheese: Cheddar, Mexican blend, Monterey Jack, or Pepper Jack all work well.
- Add vegetables: Stir in sautéed bell peppers, onions, or zucchini for extra vegetables.
- Make it extra meaty: Add cooked crumbled bacon or use a little more ground beef.
- Skip the beans: If your family isn’t a fan of black beans, simply leave them out or substitute corn.
How To Make Creamy Taco Spaghetti Spicy
Use “Hot” taco seasoning, “Hot” Rotel tomatoes, and serve with Cholula hot sauce.
How To Serve
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.
Add some toppings!
Add extra flavors and customize it with toppings.
- Pickled Jalapenos
- Sour Cream
- Diced Avocado
- Pico de Gallo
- Sliced Black Olives
- Sliced green onion
Storage and Reheating
Store leftover taco spaghetti in an airtight container in the refrigerator for up to 3 to 4 days.
The sauce will thicken as it sits. When reheating, add a splash of milk or water and stir before heating. Reheat gently in the microwave or in a skillet over medium-low heat.
Can also be frozen for up to 3 months.
Pin this now to find it later
Pin It
Try These Other Easy Dinners With Tex-Mex Flavor
- Tex-Mex Meatballs
- Easy Beef Burrito Skillet
- White Chicken Enchilada Casserole
- Mexican Chicken Cornbread Casserole
- Crescent Beef Burritos
- Mexican Chicken and Rice Casserole
Creamy Taco Spaghetti
Equipment
Ingredients
- 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
Instructions
- Cook pasta in salted water according to package directions. Drain.
- Cook ground beef in a large nonstick skillet until no longer 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Originally published Sep 12, 2020.
Christen, again I tried ur creamy taco spaghetti and, it was AWESOME, I used 2 pounds of ground meat so I used 2 packs of taco seasoning and mushrooms with some cajun seasonings…
AWESOME
So happy you enjoyed it!!
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…
Made this twice and it’s delicious 😋
This is delicious and easy. Everyone I make it for loves it!
Delicious recipe!!!!!
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.
It’s good! I added fresh mushroom slices and cream cheese atServtheend
I DEFINITELY Will make this Taco recipe. I. LOVE ONIONS AND Will add them to my meat.
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.
This Taco Spaghetti is Amazing!
We are enjoying Right Now 😁
Thank You for Your Awesome Recipe 👍👍👍