One pot taco spaghetti is ready in less than 30 minutes plus, since it's all cooked and served from the same pan, there's very little clean-up! This creamy, cheesy Tex-Mex dinner is perfect for busy weeknights and picky eaters.
8ouncesspaghettithin spaghetti works better than regular spaghetti
1ouncetaco seasoning
10.75ouncecream of chicken soupdon't dilute
8ouncesCheddar cheeseshredded; divided use (or use Mexican cheese blend)
½cupfresh cilantrochopped
Instructions
Step one
Saute the ground beef and onions in a skillet or large stockpot until the beef is browned and onions are translucent.
Drain excess fat if there is any
Step two
Add the water, RoTel, uncooked spaghetti, and taco seasoning mix.
Bring to a boil and cover.
Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.
Step three
When the pasta is cooked stir in the cream of chicken soup and about ⅔ of the shredded Cheddar cheese.
Heat until the cheese is melted into the sauce.
Top with remaining cheese and put the cover back on until the cheese melts.
Sprinkle with cilantro and serve.
For casserole
Spray a casserole dish with non-stick cooking spray.
Make the taco spaghetti as directed but do not put the last layer of cheese on it.
Spoon into the prepared baking dish.
Smooth the top and add the remaining cheese.
Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.
Video
Notes
Storage:Store leftovers in an airtight container in the refrigerator for three or four days.I don't recommend freezing because it has a tendency to get a weird texture.Tips:
RoTel comes in a couple of different heat levels. If you want a mild dish go with the original or the new mild!
This is a great way to use up leftover taco meat.
Most recipes call for you to cook the spaghetti al dente - still quite firm. If you prefer your spaghetti noodles more tender then cook the pasta a little longer. I like it best this way because it soaks up more sauce.
This creamy taco spaghetti is even better the next day.
I had to add a little more water to get everything cooked properly. Keep an eye on the pot and be ready to add a little more water if necessary.
I found that thin spaghetti worked MUCH better than regular spaghetti. It cooks faster and so works well with this "all in one method.
I used 90/10 lean ground beef so I didn't have to worry about a lot of fat floating around on my taco spaghetti.
Grate your own cheese from a block. I was in a hurry and grabbed a bag of grated cheese the first time and it didn't work as well. The second time I made this great recipe I shredded it from the block and it was perfection!