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!
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.
Bake for 30 minutes or until heated through.
Notes:
Is Taco Spaghetti spicy? If you are worried about the heat, make sure to buy the Mild can of Rotel diced tomatoes and green chilies.
Substitutions/Additions
onions
bell peppers
corn
green chiles
cilantro
black beans
red pepper flakes
I use cheddar cheese in this recipe. You can substitute Mexican cheese blend.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
Here is our recipe for Homemade Taco Seasoning made with Chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Can Taco Spaghetti be made in advance? Yes. This spaghetti casserole can be made ahead of time and refrigerated overnight or even frozen for later.
Store leftovers in an airtight container in the refrigerator,