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Taco Spaghetti
Yield: 6 people
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!
Ingredients:
- 8 oz spaghetti
- 1¼ pounds lean ground beef or ground turkey
- 1 (1-oz) package taco seasoning
- ⅔ cup water
- 1 (10.75-oz) can cream of chicken soup
- 1 (10-oz) can Rotel diced tomatoes and green chilies undrained
- 1 (8-oz) package Velveeta cheese, cubed
- 1½ cups shredded cheddar cheese
Instructions:
- 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.