Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For the Pasta

• 12 ounces spaghetti
• 1 tablespoon salt (for pasta water)
• Water, for boiling

For the Taco Beef Sauce

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning, or 2 tablespoons homemade taco seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder (optional, for extra heat)
• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 1 can (15 ounces) tomato sauce
• ½ cup beef broth
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• Salt and freshly ground black pepper, to taste

Optional Toppings

• Chopped fresh cilantro
• Sliced green onions
• Diced tomatoes
• Sliced jalapeños
• Crushed tortilla chips
• Diced avocado
• Sour cream
• Shredded lettuce
• Extra shredded cheese
• Lime wedges

Equipment

• Large pot
• Large skillet or Dutch oven
• Colander
• Wooden spoon
• Cheese grater
• Measuring cups and spoons

Instructions

Step 1: Cook the Spaghetti

Bring a large pot of generously salted water to a rolling boil.

Add the spaghetti and cook according to the package directions until al dente.

Reserve ½ cup of the pasta cooking water, then drain the spaghetti and set aside.

Step 2: Brown the Beef

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until fully browned.

Drain any excess grease if necessary.

Step 3: Sauté the Aromatics

Add the diced onion to the skillet and cook for 3–4 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Season the Beef

Sprinkle in the taco seasoning, smoked paprika, cumin, and chili powder.

Stir well so the beef is evenly coated with the spices and cook for 1 minute the seasonings.

Step 5: Build the Sauce

Add the diced tomatoes with green chilies, tomato sauce, and beef broth.

Stir well and bring the mixture to a gentle simmer.

Reduce the heat to medium-low and cook for about 5 minutes, allowing the flavors to meld.

Step 6: Make It Creamy

Add the softened cream cheese in small pieces and stir until fully melted into the sauce.

Mix in the sour cream until smooth.

Gradually stir in the cheddar cheese and Monterey Jack cheese, allowing each addition to melt completely before adding more.

If the sauce becomes too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.

Step 7: Combine with the Pasta

Add the cooked spaghetti to the skillet.

Using tongs, gently toss the pasta until every strand is coated with the cheesy taco sauce.

Cook for another 2–3 minutes over low heat so the pasta absorbs the flavors.

Taste and adjust the seasoning with salt and black pepper if needed.

Step 8: Garnish and Serve

Divide the Taco Spaghetti among serving bowls.

Top with your favorite garnishes such as chopped cilantro, green onions, diced tomatoes, sliced jalapeños, crushed tortilla chips, avocado, a dollop of sour cream, or extra shredded cheese.

Serve immediately with lime wedges on the side for a bright, fresh finish.

Serving Suggestions

Taco Spaghetti pairs perfectly with:

• Garlic bread
• Mexican street corn (elote)
• Cilantro-lime rice
• Black bean salad
• Roasted vegetables
• Tortilla chips with salsa
• Guacamole
• Fresh green salad
• Cornbread

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooled Taco Spaghetti in freezer-safe containers for up to 2 months.

Reheating: Warm gently on the stovetop or in the microwave, adding a splash of beef broth or milk to loosen the sauce if needed.

Tips for the Best Taco Spaghetti

• Cook the spaghetti just until al dente so it doesn’t become soft after mixing with the sauce.
• Use freshly shredded cheese for the smoothest, creamiest texture.
• Let the cream cheese soften before adding it to help it melt evenly.
• Reserve some pasta water to easily adjust the consistency of the sauce.
• For extra heat, add diced jalapeños, cayenne pepper, or your favorite hot sauce.
• Garnish with crushed tortilla chips just before serving for a delicious crunchy contrast.
• Fresh lime juice squeezed over the finished dish brightens the rich, cheesy flavors.

Recipe Notes

• Ground turkey or ground chicken can be substituted for the ground beef for a lighter version.
• Black beans, corn, or diced bell peppers make great additions for extra texture and flavor.
• Swap cheddar for Pepper Jack cheese if you prefer a spicier dish.
• For a baked version, transfer the finished Taco Spaghetti to a greased baking dish, top with extra shredded cheese, and bake at 375°F (190°C) for 15–20 minutes until hot and bubbly.
• Leftovers make an excellent filling for stuffed bell peppers, burritos, or cheesy baked pasta casseroles.