Taco spaghetti merges taco flavors with creamy pasta by tossing spaghetti in a rich queso blanco sauce loaded with seasoned ground beef, peppers, and onions. It's a one-pan fusion dish that delivers restaurant-quality taste in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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In a large skillet over medium-high heat, add the ground beef and break it apart. Cook until it begins to brown.
Add the chopped onion and bell pepper to the skillet.
Season with black pepper, salt, garlic powder, onion powder, and garlic parmesan seasoning.
Stir to combine and continue cooking until the beef is fully cooked and the vegetables have softened, about 5-7 minutes.
Stir in the salsa and the taco seasoning mix.
Pour in the beef stock, stir to combine, and bring to a simmer.
Add the cubed queso blanco cheese product to the skillet. Stir continuously until the cheese is completely melted and the sauce is smooth.
Pour in the heavy whipping cream and stir to incorporate.
Add the cooked spaghetti to the skillet with the sauce.
Use tongs to toss the spaghetti until it is fully coated in the creamy taco sauce. Serve immediately.
Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of water or cream to restore creaminess.
Yes. Prepare the meat sauce and queso blanco sauce separately, refrigerate up to 3 days, then reheat gently on the stovetop and toss with fresh-cooked pasta before serving.
Use cream cheese mixed with salsa, or a combination of Monterey Jack and cheddar melted with heavy cream and the pan drippings from the beef.
Cook the spaghetti to al dente (slightly firm), drain it fully, then toss immediately with the warm sauce—do not overcook or let it sit in water.
Yes. Use the same amount and seasoning, but reduce the cooking time slightly since poultry cooks faster than beef.
Yes. Freeze the cooked taco spaghetti in an airtight container up to 2 months; thaw overnight and reheat low and slow with a splash of water to restore creaminess.
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