Taco Spaghetti
User Reviews
4.4
48 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
6 servings
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Calories
639 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Spaghetti
Report
š®šš Tender spaghetti noodles are tossed in a creamy cheese sauce along with seasoned ground beef, tomatoes, green chiles, black beans, and cilantro! The PERFECT family-friendly weeknight dinner recipe thatās super EASY and ready in 30 minutes!
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Ingredients
- 12 ounces uncooked dry spaghetti noodles or the pasta of your choice
- 1 pound lean ground beef about 90% lean
- 1 to 2 tablespoon olive oil optional (but helps with noodle sticking in leftovers)
- one 1-ounce packet taco seasoning
- 15 ounces no-salt added canned black beans drained and rinsed (or pinto beans)
- 10- ounce can ROTEL
- 1 cup sour cream
- 1 cup American cheese or Velveeta, cubed into 1-inch pieces*
- 1 cup Mexican shredded cheese blend* divided
- salt to taste
- pepper to taste
- ā cup fresh cilantro finely minced; optional but recommended for garnishing
Instructions
- Cook the spaghetti (or other pasta) according to package directions. Tip - Make sure to only cook until al dente at this point because the pasta ends up cooking additionally as it's both stirred into the ground beef and cheese mixture and then baked. So don't overcook it now. After pasta has cooked, drain it, and set aside. But keep moving with the rest of the recipe while the pasta is boiling.
- Preheat oven to 350F.
- To a large oven-safe, high-sided skillet, saute pan, or Dutch oven, add the ground beef, optional olive oil, and cook over medium-high heat to brown the ground beef. Stir and crumble as the beef cooks to ensure even cooking. Do not drain any liquid/grease/natural cooking liquids.
- After it has browned, reduce the heat to low or medium-low, and evenly sprinkle the taco seasoning, add the black beans, Rotel, sour cream, cubed cheese, half the shredded cheese, and stir to combine the ingredients and to encourage the cheese to melt.
- After the cheeses have melted, taste the dish, and add salt and pepper, to taste. Tip - If you want to make the dish spicier, add about 1 tablespoon chili powder or a pinch of cayenne pepper now. As written, the dish is not spicy.
- Add the cooked pasta into the cheese mixture and stir to combine and coat evenly.
- Evenly sprinkle the remaining 1/2 cup shredded cheese over the top, and bake for about 10 minutes, or until the top layer of cheese fully melts. Tip - If you want to save time, it's not necessary to bake it. I like a notable cheese layer on top, but if you don't care or are in a hurry, just stir the whole 1 cup of shredded cheese in with everything else and skip baking it.
- Garnish with cilantro and serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.
Notes
- *Cheeses - There areĀ a few optionsĀ to consider when it comes toĀ what kind of cheese to use.
- My recommendations are as follows:
- American Cheese OR VelveetaĀ ā You can use either one of these cheeses for the 1 cup of cubed cheese thatās stirred into the warm ground beef mixture. Make sure toĀ cube it fairly small so it melts quickly.Ā TheĀ benefit to VelveetaĀ is that it will give you anĀ ultra creamy cheese sauceĀ compared to American or other cheeses. Another option here is Colby Jack cheese instead of American or Velveeta.
- Shredded Mexican Cheese BlendĀ ā I call for 1 cup of this cheese as well, but itāsĀ divided. I like to stir in 1/2 cup into the warm ground beef mixture. And then sprinkle 1/2 cup on top before baking to get that nice look and mouthfeel from a layer of melted cheese on top.
- Alternatively, for the shredded cheese you can useĀ pure shredded cheddarĀ and not a blend. It doesnāt melt quite as creamy though which is why I like using a shredded Mexican blend of other shredded cheese blend.
Nutrition Information
Show Details
Serving
1serving
Calories
639kcal
(32%)
Carbohydrates
37g
(12%)
Protein
41g
(82%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
15g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
28708mg
(1196%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 639kcal | 32% |
| Carbohydrates | 37g | 12% |
| Protein | 41g | 82% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 28708mg | 1196% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
48 reviews
Good
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