Cheesy Taco Spaghetti
A delicious mash-up of Italian comfort and Tex-Mex flair, this Cheesy Taco Spaghetti brings a creamy, savory twist to your dinner table in under 40 minutes.
Ingredients
- 12 oz spaghetti whole wheat or regular
- 1 lb lean ground beef or turkey 93/7 lean ratio
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- 1 can diced tomatoes undrained
- 1 cup low-sodium chicken broth
- 4 oz cream cheese cubed
- 1 cup shredded cheddar cheese
- 1/4 cup plain Greek yogurt
- fresh cilantro or green onions chopped for garnish
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, cook ground beef (or turkey), onion, and garlic until meat is no longer pink and onions start to soften. Drain excess fat if necessary.
- Sprinkle taco seasoning evenly over the meat, stirring for 1 minute until fragrant.
- Pour in diced tomatoes with juices and chicken broth; stir to combine. Bring mixture to a gentle boil.
- Break noodles in half and nestle them into the skillet. Cover, reduce heat to medium-low, and simmer for 10-12 minutes, stirring occasionally.
- Remove the lid, scatter cream cheese cubes across the top, and stir gently until they melt into a silky sauce.
- Stir in shredded cheddar and Greek yogurt until the sauce is creamy. Taste and adjust salt and pepper.
- Top with cilantro or green onions and let the skillet sit off heat for 2 minutes before serving.
Notes
Substitution Tips: Gluten-free? Swap spaghetti for brown rice or chickpea pasta. Dairy-free? Use vegan cream cheese and omit Greek yogurt. Extra veggies? Stir in a handful of baby spinach or bell peppers.