TACO SPAGHETTI

by Sheryl

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 people

This is one of the best spaghetti I’ve had! Packed with taco meat, Velveeta, diced tomatoes with green chillies, spaghetti, cream of chicken soup, and cheddar cheese, it is no doubt why my family is crazy over this incredibly delicious Taco Spaghetti! And it is freaking easy to prep and takes only less than an hour to make from start to finish!

This taco Spaghetti is crazy good you will be licking your plate clean! Even if you have the pickiest eaters, I am certain that they’ll love this to the bone! To make this, you can use a Mild can of Rotel diced tomatoes and green chillies if you are worried about the heat.

Ingredients

8 ounces spaghetti
1¼ lbs lean ground beef or ground turkey
1 (1-ounce) package taco seasoning
⅔ c. water
1 (10.75-ounces) can cream of chicken soup
1 (10-ounces) can Rotel diced tomatoes and green chillies undrained
1 (8-ounces) package Velveeta cheese, cubed
1½ c. shredded cheddar cheese

HOW TO MAKE TACO SPAGHETTI

Step 1: Prepare the oven. Preheat it to 350 degrees F. And, using cooking spray, lightly grease a 9 x 9-inch pan, then set aside.

Step 2: Following the package directions, cook the pasta. Drain when done and set aside.

Step 3: Cook the ground beef in a large skillet over medium-high heat until no longer pink. Drain the excess grease when done and place the cooked ground beef in the skillet. Add the taco seasoning followed by water. Stir well to mixed and resume cooking for another 5 minutes.

Step 4: Add the soup, Velveeta, and Rotel tomatoes. Stir, then adjust the heat to low. Continue to cook while stirring regularly until the cheese has melted.

Step 5: Now, add the cooked spaghetti and stir. Pour everything into the prepared dish and top with cheddar cheese. Place in the preheated oven and bake for about 30 minutes until heated through.

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