Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings
This Taco Spaghetti is total comfort food! I am so excited to share this recipe with you today because I know that you are going to love it! The cheesy and meaty taste of this dish is simply the best. Enjoy!
Ingredients:
1 (10.5 ounces) can cream of chicken soup
1½ c shredded cheddar cheese
⅔ c water
8 ounces spaghetti
1 (8 ounces) package of Velveeta cheese, cubed
1 (10 ounces) can Rotel diced tomatoes and green chilies undrained
1¼ lbs. lean ground beef or ground turkey
1 (1-ounce) package of taco seasoning
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×9-inch baking pan.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.
Add water and the taco seasoning, then stir until well incorporated and cook for 5 more minutes.
Turn the heat down to low, then add the Rotel tomatoes, soup, and Velveeta. Stir everything until well blended. Make sure that the cheese has melted completely.
Remove from the heat, then scatter the cheddar cheese on top.
Place it in preheated oven and bake for about 30 minutes or until done.
Remove the Taco Spaghetti from the oven and let it rest for a few minutes before serving.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1 (10.5 ounces) can cream of chicken soup
- 1½ c shredded cheddar cheese
- ⅔ c water
- 8 ounces spaghetti
- 1 (8 ounces) package of Velveeta cheese, cubed
- 1 (10 ounces) can Rotel diced tomatoes and green chilies undrained
- 1¼ lbs. lean ground beef or ground turkey
- 1 (1-ounce) package of taco seasoning
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9x9-inch baking pan.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.
Add water and the taco seasoning, then stir until well incorporated and cook for 5 more minutes.
Turn the heat down to low, then add the Rotel tomatoes, soup, and Velveeta. Stir everything until well blended. Make sure that the cheese has melted completely.
Remove from the heat, then scatter the cheddar cheese on top.
Place it in preheated oven and bake for about 30 minutes or until done.
Remove the Taco Spaghetti from the oven and let it rest for a few minutes before serving.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
