Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 people
Taco Spaghetti is one of my favorites! I can eat this every day! It’s incredibly easy to make and ready in less than thirty minutes. This Taco Spaghetti is made with taco meat and diced tomatoes. Velveeta, green chilies, cheddar cheese, and spaghetti. This is seriously good, even my pickiest eaters love this!
This taco spaghetti is the best dinner you could make for your family. It’s an easy weeknight meal perfect to serve with some black beans. You can even make this taco spaghetti in advance and just keep it in the fridge overnight or freeze it.
I love a little heat, but if you are worried about this taco spaghetti being too spicy for kids, opt to use a mild can of Rotel diced tomatoes and green chilies.
1¼ lb. lean ground beef or ground turkey
8 ounces spaghetti
1 (1-ounce) package of taco seasoning
⅔ c. water
1 (10-ounce) can Rotel diced tomatoes and green chilies undrained
1 (10.5-ounce) can cream of chicken soup
1½ c. shredded cheddar cheese
1 (8-ounce) package of Velveeta cheese, cubed
HOW TO MAKE TACO SPAGHETTI
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 9-inch pan and set aside.
Step 2: Following the package directions, cook the pasta. Drain when done and set the pasta aside.
Step 3: Cook the ground beef in a large skillet over medium-high heat until browned. Drain the excess grease and place the meat back into the skillet. Stir in the taco seasoning and water. Continue to cook for additional 5 minutes.
Step 4: Add the soup, Velveeta, and Rotel tomatoes. Stir well and adjust the heat to low. Cook further until the cheese has melted while stirring constantly.
Step 5: Toss in the cooked spaghetti. Into the prepared dish, transfer everything and sprinkle with cheddar cheese on top.
Step 6: Place in the preheated oven and bake for about 30 minutes or until the taco spaghetti is heated through.
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