Cheesy Taco Spaghetti
You’re really going to enjoy this delicious spaghetti taco bake, as it’s a real breeze to prepare and tastes wonderful. Even the leftovers taste great.
Ingredients
- 1 pound ground beef
- 1 pound spaghetti
- 10½ ounces cream of chicken soup
- 1 package taco seasoning
- 1 cup shredded cheddar cheese
- 12 ounces cubed Velveeta
- 10 ounces Rotel tomatoes with chiles
- Cilantro for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Cook the spaghetti for one minute less than what it says on the package.
- Reserve ¼ cup pasta water and discard the rest.
- Cook the meat in a skillet and then drain off the grease.
- Stir in the taco seasoning and ¼ cup water, the soup and the tomatoes.
- Add the Velveeta and cook until it melts, then stir in the ¼ cup of reserved spaghetti cooking water.
- Put the spaghetti in a 9 x 13-inch baking dish.
- Pour the cheese mixture over the spaghetti
- Extra cheese for topping
- Bake for about 20 minutes or until bubbling hot.
- Sprinkle with cilantro and serve.
- Enjoy!
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