Description
A flavorful and easy-to-make One Pot Taco Spaghetti combining classic taco spices with creamy textures, perfect for a quick weeknight dinner that saves time and cleanup.
Ingredients
Scale
Meat and Spices
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Liquids and Dairy
- 3 cups beef broth
- 1 (10 ounce) can Rotel diced tomatoes & green chilies with juices
- 4 ounces cream cheese (1/2 block Philadelphia), softened
- 1 cup Mexican blend cheese
Pasta and Garnish
- 8 ounces uncooked spaghetti
- 1/4 cup chopped scallions
Instructions
- Cook the Ground Beef: Add the lean ground beef to a pot or Dutch oven over medium-high heat and cook until just browned, breaking it up with a spoon as it cooks (about 7-8 minutes). Remove excess fat if necessary.
- Add Spices: Stir in the chili powder, smoked paprika, ground cumin, garlic powder, and onion powder to the browned beef, mixing well to combine the flavors evenly.
- Add Liquids and Cream Cheese: Pour in the beef broth and the can of Rotel diced tomatoes with green chilies, then add the softened cream cheese. Increase the heat to high and stir to incorporate the cream cheese. It’s okay if it hasn’t completely melted by the time the mixture boils.
- Cook the Spaghetti: Once the mixture is boiling, add the uncooked spaghetti directly into the pot. Cook uncovered for about 12 minutes, stirring occasionally to prevent sticking. Adjust the heat to maintain a gentle simmer—medium or medium-low—to keep bubbles but avoid vigorous boiling.
- Let Cheese Melt and Pasta Absorb Sauce: Turn off the burner but keep the pot on the stove. Sprinkle the Mexican blend cheese and chopped scallions over the top and cover with a lid. Let it sit for 5 minutes until the cheese melts and the pasta absorbs more of the sauce, which should be slightly saucy.
- Season and Serve: Taste and season with salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- Cooking times may vary depending on your pot and stove, so monitor the pasta and liquid. Add extra beef broth if the pasta isn’t cooked but liquid is low.
- If the pasta is undercooked and there’s too much liquid at the end, continue cooking for a few more minutes to let it absorb more sauce.
- You can substitute the individual spices with one packet of taco seasoning if desired.
- To soften the cream cheese faster, microwave it for about 30 seconds before adding.
