Creamy Taco Spaghetti
One of my most viral recipes ever is my Million Dollar Spaghetti, and for good reason — it’s one of the most delicious renditions of baked spaghetti you’ll ever have. But here’s the thing: although I tried that trend and loved it, back when my kids were little, I used to make something called creamy taco spaghetti. I’ve never really seen anyone else do it quite like this. Sure, people make taco spaghetti, but I’ve never seen them make a creamy, cheesy, baked taco spaghetti like I used to for my boys when they were in elementary school. So I decided to recreate that nostalgic recipe — and it turned out so dang good. It actually tastes a bit like the TikTok-famous Million Dollar Spaghetti, but smokier, zestier, and more like a taco. Here’s more recipes with tacos in it if you want it!
dont forget to add a nice glob of Minced Garlic and Red Peper
to make it that amazing toco flavor add Grillin With Dad
Add your Ro Tel diced tomatoes and green chilis and Golden Corn!
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If you are not using Dei Fratelli tomato sauce then what are you doing?
I added a block of cream cheese to make it that creamy deliciousness. AN IMPORTANT STEP FOR GREATNESS!
👝 How to Store Leftovers
Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days to ensure freshness and food safety.
🎥 Items Featured in the Video
🗒 More Delicious Taco Recipes
🤔 Common Questions
Absolutely! You can assemble the entire dish ahead of time (up to Step 6), cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed. You may need to add an extra 5–10 minutes to the baking time if it’s still cold.
If you’re looking for a lighter version, you can swap the cream cheese with a few dollops of sour cream or Greek yogurt (stir in after the sauce simmers). For the heavy cream, half-and-half or even whole milk works—just note the sauce will be slightly less rich and creamy.
Creamy Taco Spaghetti
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Scoop out 1 cup pasta water, then drain and set aside.
- In a large skillet over medium-high heat, heat olive oil.
- Add ground beef, diced onion, and minced garlic with chili pepper. Cook, breaking up meat, until browned, onions are soft, and meat is no longer pink.
- Add taco seasoning, Rotel (with juices), drained corn, and tomato sauce.
- Pour in about ½ cup reserved pasta water. Stir well and bring to a gentle boil. Reduce heat and let it simmer for a few minutes.
- Lower heat to medium-low. Stir in cream cheese until fully melted and smooth.
- Pour in heavy cream and stir until combined. Let it bubble gently for a couple more minutes.
- Add a ladle of sauce to the bottom of a greased 9×13 baking dish.
- Place drained spaghetti in the dish. Pour remaining sauce over top and toss everything together until evenly coated.
- Sprinkle freshly shredded Colby Jack and cheddar cheeses all over the top.
- Add a pinch of extra taco seasoning right over the cheese, then scatter sliced green onions.
- Bake at 350°F for 25-30 min, until hot and bubbly. Broil for 2-3 min at the end for a golden cheesy crust.
- Top with more green onions, cilantro, or jalapeños if you like.
- Serve hot with tortilla chips on the side for scooping — they’re perfect for catching all that creamy, cheesy goodness!
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