Taco Spaghetti - THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates - even our picky eaters! Our favorite Mexican casserole!
1¼poundslean ground beef or ground turkey
1(1-oz)package taco seasoning
1(10.75-oz)can cream of chicken soup
1(10-oz)can Rotel diced tomatoes and green chiles, undrained
18-oz package Velveeta cheese, cubed
1½cupsshredded cheddar cheese
Preheat oven to 350ºF. 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.