This ultimate one-pot comfort meal combines tender spaghetti noodles, seasoned ground beef, zesty tomatoes, and rich Velveeta cheese for a quick and decadent weeknight dinner.
Yields: 4 to 6 servings Prep time: 10 minutes Cook time: 20 minutes
Ingredients
- 1 lb (450g) ground beef
- 1 medium yellow onion, finely diced
- 8 oz (225g) spaghetti noodles, broken in half
- 2 cans (10 oz each) diced tomatoes with green chilis (such as RO-TEL), undrained
- 2 cups beef broth or water
- 2 packets taco seasoning
- 8 oz Velveeta cheese, cut into small cubes
- 1/4 cup milk or heavy cream (optional, for extra silkiness)
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Brown the Meat: In a large skillet or deep pan over medium-high heat, cook the ground beef and diced onion until the beef is fully browned and the onions are soft. Drain off any excess grease.
- Combine Ingredients: Add the uncooked spaghetti noodles (broken in half so they fit flat in the pan), the undrained diced tomatoes with green chilis, beef broth, and taco seasoning packets directly into the skillet with the beef. Stir everything together gently.
- Simmer the Pasta: Bring the liquid to a boil, then immediately reduce the heat to medium-low. Cover the skillet with a lid and let it simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking, until the spaghetti is tender and most of the liquid is absorbed.
- Melt the Velveeta: Reduce the heat to low. Scatter the cubed Velveeta cheese (and milk if using) evenly across the pasta. Stir continuously until the cheese melts completely into the pan juices, forming a rich, glossy, and creamy sauce that coats every strand of spaghetti.
- Garnish and Serve: Remove from heat, garnish with fresh chopped cilantro or green onions, and serve piping hot straight from the skillet.