Creamy Taco Spaghetti
Creamy Taco Spaghetti combines spaghetti, seasoned ground beef, Rotel, black beans, and plenty of cheese in a rich, creamy Tex-Mex sauce. This easy 30-minute dinner is cheesy, flavorful, and perfect for busy weeknights.
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 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
To make it spicy use "Hot" taco seasoning and "Hot" Rotel tomatoes and serve with Cholula Hot Sauce.
Store leftover taco spaghetti in an airtight container in the refrigerator for up to 3 to 4 days.
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