Taco Spaghetti (Cheesy, Creamy & Full of Flavor)
This Taco Spaghetti is what happens when taco night meets pasta night—and honestly, it’s a total win. It’s cheesy, a little spicy, super filling, and comes together fast in one pan.
Ingredients
250 g spaghetti
450 g ground beef
1 can diced tomatoes with green chilies (like Rotel)
1 packet taco seasoning
200 g Velveeta cheese, cubed
1 cup milk
1 tablespoon oil
Instructions
1. Cook the Pasta
Boil the spaghetti in salted water according to the package instructions. Drain and set aside.
2. Brown the Beef
Heat oil in a large skillet over medium heat. Add the ground beef and cook until fully browned, breaking it into small pieces as it cooks.
3. Add Flavor
Sprinkle in the taco seasoning, then pour in the diced tomatoes with green chilies (don’t drain them). Stir everything together and let it simmer for about 3–4 minutes so the flavors blend.
4. Combine with Spaghetti
Add the cooked spaghetti into the skillet and gently toss so it mixes well with the beef and sauce.
5. Make It Creamy
Add the cubed Velveeta cheese and pour in the milk. Stir continuously until the cheese melts into a smooth, creamy sauce that coats all the pasta.
6. Finish & Serve
Cook for another 2–3 minutes until everything is hot and well combined. Serve warm and enjoy!
Tips for Extra Flavor
Add jalapeños if you like more heat
Top with shredded cheddar or fresh cilantro
A dollop of sour cream on top makes it even better
This is one of those easy meals that tastes like comfort food with a fun taco twist. Want a baked version or a one-pot shortcut next?
