Taco Spaghetti Bake has become a regular pick on our weekly menu, and it never fails to bring smiles to our families faces. Our family stumbled upon this recipe, and it truly became an instant game changer for us.
Ingredients
- 1 pound of lean ground beef
- 1 package of cubed Velveeta cheese (8 ounces)Â
- 1 packet of taco seasoning (1 ounce)
- 1 can of undrained diced tomatoes and green chilies (10 ounces)Â
- 1 can of cream of chicken soup (10.5 ounces)Â
- 1 and 1/2 cups of shredded cheddar cheese
- 1 box of spaghetti pasta (8 ounces)
- 2/3 cup of water
How to make it
- 1. Preheat oven to 350ºF.
- 2. Cook spaghetti until al dente, then drain and set aside.
- 3. Brown lean ground beef n a skillet. Drain excess fat and return skillet to heat.
- 4. Add taco seasoning, water, cream of chicken soup, undrained diced tomatoes and green chilies, and cubed Velveeta cheese to skillet. Cook until cheese melts and mixture is well combined.
- 5. Add cooked spaghetti to skillet and toss to coat evenly.
- 6. Transfer mixture to a baking dish and sprinkle shredded cheddar cheese on top.
- 7. Bake for 25-30 minutes until cheese is melted and bubbly, and edges are golden.
- Garnish with toppings as desired.
- Allow to cool briefly before serving.
- Enjoy your delicious Taco Spaghetti Bake!