This one-skillet meal combines the comforting texture of spaghetti with bold taco-seasoned beef, melty Velveeta, and a hint of spice from diced tomatoes with green chilies. It’s a quick, family-friendly dinner that comes together in about 30 minutes.
Ingredients
250 g spaghetti
450 g ground beef
1 can (approx. 10 oz) diced tomatoes with green chilies (e.g., Rotel), undrained
1 packet taco seasoning (about 1 oz / 28 g)
200 g Velveeta cheese, cubed
1 cup milk
1 tablespoon oil (vegetable, canola, or olive oil)
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
2. Brown the beef
Heat the oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until fully browned. Drain any excess fat if desired.
3. Add flavor
Sprinkle the taco seasoning over the beef. Pour in the diced tomatoes with green chilies (including the liquid). Stir to combine, then let simmer for 3–4 minutes to allow the flavors to meld.
4. Combine with spaghetti
Add the cooked spaghetti to the skillet. Toss gently until the pasta is evenly coated with the beef and tomato mixture.
5. Make it creamy
Add the cubed Velveeta cheese and the milk. Stir continuously over medium-low heat until the cheese is completely melted and the sauce is smooth and creamy, coating all the spaghetti.
6. Finish and serve
Cook for an additional 2–3 minutes, stirring occasionally, until everything is heated through. Serve warm.
Tips for Extra Flavor
Add heat: Stir in sliced or pickled jalapeños, or use a spicy taco seasoning blend.
Top it off: Sprinkle with shredded cheddar cheese, chopped fresh cilantro, or sliced green onions before serving.
Cool contrast: A dollop of sour cream or Mexican crema adds a tangy, creamy finish.
Make it heartier: Stir in a can of drained black beans or corn along with the tomatoes.
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