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Name: Taco Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set

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INGREDIENTS

INSTRUCTIONS

TACO SPAGHETTI

Author: Plain Chicken

Yield: 6 people

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Taco Spaghetti – THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates – even our picky eaters! Our favorite Mexican casserole!

Ingredients:

8 oz spaghetti

1¼ pounds lean ground beef or ground turkey

1 (1-oz) package taco seasoning

? cup water

1 (10.5-oz) can 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

Instructions:

Preheat oven to 350ºF. 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.

NOTES

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Taco Spaghetti

TACO SPAGHETTI

Author: Plain Chicken
Yield: 6 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients:
8 oz spaghetti
1¼ pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
? cup water
1 (10.5-oz) can 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

Instructions:
Preheat oven to 350ºF. 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.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.