This easy, family-friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.
8 ounces spaghetti
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9×9-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.
I’m going to make this! Yummy
Our nephews from Minneapolis comes down quite often during the summer months and that is going to be on the list to make, it sounds real good. They love tacos, so that is what I am going to make when they are here.