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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
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:
595
kcal