Stop what you are doing and make this Taco Spaghetti for dinner! It is THE BEST! I could not stop eating this casserole. I loved every single thing about it!! Taco meat, Velveeta, diced tomatoes and green chilies, spaghetti, and cheddar cheese. Seriously delicious! We served this with some black beans for an easy weeknight meal!
This Taco Spaghetti can be made ahead of time and refrigerated overnight or even frozen for later. We ate this for dinner last week and again for lunch the next two days. It was that good! I just couldn't get enough of it. I am already planning on making this again this weekend! You should too!
*If you are worried about the heat, make sure to buy the Mild can of Rotel diced tomatoes and green chilies.*
serves 6 to 8
- 8 ounces spaghetti
- 1-1/4 pounds lean ground beef or ground turkey
- 1 (1-oz) package taco seasoning
- 2/3 cup water
- 1 can (10.75-oz) cream of chicken soup
- 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
- 1 (8-oz) package Velveeta cheese, cubed
- 1-1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain. Set aside.
In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
Bake for 30 minutes or until heated through.