Ingredients
8 oz spaghetti
1¼ pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
⅔ cup water
1 (10.5-oz) can Unsalted Cream of Chicken Soup
1 (10-oz) can Rotel diced tomatoes and green chilies undrained
1 (8-oz) package Velveeta cheese, cubed
1½ cups shredded cheddar cheese
onions
bell peppers
corn
green chiles
cilantro
black beans
red pepper flakes
Directions
1
Preheat oven to 350ºF. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
2
Cook pasta according to package directions. Drain. Set aside.
3
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.
4
Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
5
Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
6
Bake for 30 minutes or until heated through.
7
I use cheddar cheese in this recipe. You can substitute Mexican cheese blend.
8
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
9
Can Taco Spaghetti be made in advance? Yes. This spaghetti casserole can be made ahead of time and refrigerated overnight or even frozen for later.
10
Store leftovers in an airtight container in the refrigerator,
11
Reheat in the microwave.
Notes
Is Taco Spaghetti spicy? If you are worried about the heat, make sure to buy the Mild can of Rotel diced tomatoes and green chilies.
Substitutions/Additions