Description
A one-skillet taco spaghetti dish that combines taco-seasoned ground beef, Rotel tomatoes, and creamy queso blanco for a hearty, family-friendly meal with minimal cleanup.
Ingredients
- 1 lb (450 g) ground beef
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- 1 tsp dried cilantro (or use a taco seasoning packet)
- 1 can (10 oz, ~283 g) Rotel diced tomatoes & green chiles
- 1½ cups beef broth (approx. 360 mL)
- 8 oz (225 g) dry spaghetti
- 1 cup cubed queso blanco (like Velveeta)
- Optional garnishes: dried cilantro, jalapeños, tortilla chips
Instructions
- In a large skillet over medium heat, brown the ground beef. Drain any excess fat.
- Add minced garlic, salt, pepper, cumin, and dried cilantro (or taco seasoning); stir and cook briefly.
- Stir in the Rotel tomatoes and beef broth.
- Add the spaghetti, pressing it into the broth so it’s completely submerged.
- Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes, stirring once or twice to prevent sticking.
- Once pasta is tender, stir in the cubed queso blanco until it melts into a creamy sauce.
- Sprinkle with dried cilantro or serve with jalapeños and tortilla chips to taste.
Notes
- Swap ground beef for ground turkey or chicken for a leaner option.
- Use fire-roasted tomatoes for a smoky flavor.
- Add bell peppers or onions for extra veggies.
- Cheddar or pepper jack cheese can be used instead of queso blanco.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
