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.
Servings: 6
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 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.
Video
Notes
To make it spicy use "Hot" taco seasoning and "Hot" Rotel tomatoes.
Nutrition
Calories: 690kcal | Carbohydrates: 59g | Protein: 40g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1603mg | Potassium: 834mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1299IU | Vitamin C: 7mg | Calcium: 481mg | Iron: 5mg