Creamy taco spaghetti mixes cooked noodles with seasoned beef, tomatoes and a smooth cream cheese sauce. Colby Jack melts through the finished skillet rather than making a baked crust.
Cook the spaghetti separately according to its package. The broth listed in the sauce is not the full liquid for boiling dry noodles.
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Why This Creamy Taco Spaghetti Works
Tomato paste cooks briefly with the beef and seasoning before broth is added. This builds the sauce around fully cooked meat.
Softened cream cheese melts over reduced heat, then shredded cheese finishes the pasta. Keeping that stage gentle helps the dairy stay more even.
Ingredients for Creamy Taco Spaghetti
Main Ingredients
- 12 ounces spaghetti noodles (Cook according to package directions.)
- 2 tablespoons olive oil
- 1 cup diced onion ((about half a large onion))
- 2 teaspoons minced garlic ((about 2 cloves))
- 1 1/2 pounds lean ground beef
- 1 ounce commercial taco seasoning (By weight)
- 10 ounces canned diced tomatoes with green chiles (Include juice)
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1 1/2 cups shredded Colby Jack cheese
- 2 tablespoons chopped fresh cilantro
Spaghetti: Use twelve ounces dry pasta cooked separately.
Beef: The listed amount is 1 1/2 pounds.
Taco mix: Measure the ounce by weight because packets vary.
Tomatoes: Keep juice from the diced tomatoes with green chiles.
Cheeses: Cream cheese melts first and Colby Jack follows with pasta.
How to Make Creamy Taco Spaghetti
- Prepare pasta. Boil spaghetti to package tenderness and drain. Soften onion in olive oil in a deep skillet over medium heat for 4 to 5 minutes, adding garlic briefly.
- Cook beef. Add beef and crumble to 160 degrees F, draining excess fat if needed. Stir in taco seasoning and tomato paste for about 1 minute.
- Simmer sauce. Add tomatoes with juice and broth. Simmer gently for 5 to 8 minutes, stirring so the paste does not catch.
- Finish. Lower heat and melt softened cream cheese gradually. Fold in pasta and Colby Jack, heat throughout to 165 degrees F and add cilantro. Divide six portions with beef and sauce shared evenly.
Serving the Taco Pasta
Serve directly from the skillet while the cheese sauce is warm. For another beef and pasta meal, try chili mac.
For a tortilla based dinner instead, chicken tacos are a separate option. This recipe already contains its pasta, meat and cheese.
Storage and Reheating
Refrigerate shallow portions within 2 hours for 3 to 4 days at 40 degrees F or below. Sauce thickens as the noodles absorb moisture.
Freeze up to 2 months for quality. Thaw refrigerated and reheat gently with a little water if needed to 165 degrees F throughout.
Tips and Substitutions
- Cook noodles separately. The sauce broth is not enough for this quantity of dry spaghetti.
- Weigh seasoning. Do not assume every packet is one ounce.
- Lower heat for dairy. Avoid boiling the cheese sauce hard.
- Check allergens. Wheat and milk are present; seasoning may contain additional allergens.
- Check meat and finish. Beef needs 160 degrees F and the mixed dish 165 degrees F. Follow the FDA safe food handling guide.
Creamy Taco Spaghetti FAQs
Does dry pasta cook in the broth?
Not in this method. Boil separately before adding to sauce.
Can I drain the canned tomatoes?
Keep their juice as listed. It contributes to the sauce liquid.
Is any cheese a garnish only?
Both cheeses melt into the dish. Cilantro is the finishing herb.
Why is cream cheese lumpy?
It may be too cold or added as a large block. Soften briefly and stir gradually over low heat.
Can I use a whole seasoning packet?
Only if its weight matches the listed amount. Packet sizes differ.
Creamy Taco Spaghetti with Beef and Colby Jack Cheese
Equipment
- Pasta pot
- Deep skillet
- Food thermometer
Ingredients
Main Ingredients
- 12 ounces spaghetti noodles Cook according to package directions.
- 2 tablespoons olive oil
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 1/2 pounds lean ground beef
- 1 ounce commercial taco seasoning By weight
- 10 ounces canned diced tomatoes with green chiles Include juice
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1 1/2 cups shredded Colby Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook spaghetti separately and drain. Soften onion in olive oil and add garlic briefly.
- Crumble beef to 160 degrees F and stir in seasoning and tomato paste.
- Add tomatoes with juice and broth and simmer 5 to 8 minutes.
- Melt cream cheese over low heat, fold in pasta and Colby Jack and reach 165 degrees F. Add cilantro and divide six portions.
