Ingredients
Method
1️⃣ Cook pasta:
- 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.
2️⃣ Make taco meat base:
- 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.
3️⃣ Build the sauce:
- 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.
4️⃣ Make it creamy:
- 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.
5️⃣ Assemble in the baking dish:
- Add a ladle of sauce to the bottom of a greased 9x13 baking dish.
- Place drained spaghetti in the dish. Pour remaining sauce over top and toss everything together until evenly coated.
6️⃣ Top & bake:
- 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.
7️⃣ Garnish & serve:
- 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!