Description
A quick and flavorful Taco Pasta recipe combining classic taco ingredients with creamy cheese sauce and spaghetti, perfect for a comforting weeknight dinner in just 30 minutes.
Ingredients
Scale
Pasta
- 6 ounces spaghetti or other pasta
Meat and Vegetables
- 1 pound ground beef
- ½ cup diced onion
Sauces and Seasoning
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies (such as RO*TEL®)
- â…” cup water
- 1 ounce taco seasoning
Cheese
- 1 (8 ounce) package processed cheese (such as Velveeta®), cubed
- 1 cup shredded sharp Cheddar cheese
Instructions
- Cook Pasta: Cook spaghetti according to package directions until al dente, ensuring it is tender but still firm to the bite. Drain and set aside.
- Brown Beef and Make Sauce: While the pasta cooks, heat a skillet over medium heat and brown the ground beef along with the diced onions until the meat is fully cooked and onions are softened. Drain any excess fat if needed. Then, stir in the condensed cream of mushroom soup, diced tomatoes and green chilies, water, and taco seasoning. Cook the mixture until everything is well combined and heated through. Add the cubed Velveeta cheese and stir continuously until the cheese is fully melted into a smooth sauce.
- Combine and Serve: Add the drained pasta directly into the skillet with the beef and cheese sauce. Toss everything together to coat the pasta evenly with the sauce. Sprinkle the shredded sharp Cheddar cheese on top, cover the skillet, and let it stand for a few minutes until the Cheddar cheese melts and becomes gooey. Serve warm.
Notes
- Use any pasta shape you prefer, such as penne or rotini, if spaghetti is unavailable.
- For a spicier dish, add extra diced green chilies or hot sauce.
- Can substitute ground turkey or chicken for beef to reduce fat content.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- To make it gluten-free, use gluten-free pasta and ensure taco seasoning is gluten-free.
