Creamy Taco Spaghetti is a one-pot pasta dish that combines seasoned ground beef, a tangy creamy cheese sauce, and spaghetti for an easy, crowd-pleasing weeknight meal. The enchilada sauce and diced green chiles give it a Southwestern kick that sets it apart from traditional spaghetti.
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In a large pot over medium-high heat, add the ground beef, chopped onion, celery, and bell pepper. Break up the meat and cook until browned.
Season the meat mixture with all-purpose seasoning and the packet of taco seasoning. Stir well to combine.
Once the meat is fully cooked, stir in the can of diced tomatoes with green chiles and the can of diced green chiles. Do not drain the cans.
Pour in both cans of red enchilada sauce, stir everything together, and bring the mixture to a simmer.
Break about 1 lb of the dry spaghetti in half and add it directly to the pot. Submerge the pasta in the sauce.
Pour in about 1 cup of the heavy cream and stir to combine.
Add the cubed processed cheese and stir continuously until the cheese begins to melt into the sauce.
Add the separately cooked spaghetti (about 1/2 lb) to the pot.
Pour in the remaining heavy cream and stir until everything is well combined and the sauce is thick and creamy.
Serve hot and enjoy.
Store covered in the refrigerator up to 3 days; reheat on the stovetop over low heat with a splash of broth or milk to restore creaminess.
Yes. Prepare the dish, cool completely, cover, and refrigerate up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess, or in a 350°F oven for 25–30 minutes covered.
Ground turkey, ground chicken, or plant-based ground meat work well. Cook until no pink remains. Adjust seasoning as needed since poultry may require slightly more salt.
Yes. Penne, rotini, or elbow macaroni are good substitutes. Use the same weight and cook to al dente before adding to the sauce.
This recipe serves 8–10. To halve it, use 0.5 lb ground beef, 0.75 lb spaghetti, and one can each of enchilada sauce and diced tomatoes; keep seasoning at full strength and adjust to taste.
Use gluten-free spaghetti in place of all-purpose pasta. Check that taco seasoning and enchilada sauce are labeled gluten-free, as some brands contain gluten.
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