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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.
Course Dinner, Main Dish
Cuisine Tex-Mex
Keyword ground beef, pasta
Servings 6
Calories 595kcal

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.

Nutrition

Calories: 595kcal