Taco Spaghetti

Taco Spaghetti

Ingredients

8 oz spaghetti

1-1/4 lbs lean ground beef or ground turkey

1 (1-oz) package taco seasoning

2/3 C. water

1 can (10.75-oz) cream of chicken soup

1 can (10-oz) R-otel diced tomatoes with green chilies, undrained

1 (8-oz) package Velveeta cheese, cubed

1-1/2 C. shredded cheddar cheese

 

Directions

 

1. Preheat oven to 350 degrees. Lightly a grease a 9×9-inch pan with cooking spray. Set aside. Cook pasta according to package directions. Drain. Set aside.

2. 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 five minutes.

3. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

4. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese. Bake for thirty minutes or until heated through.

Source Plain Chicken

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