Taco Spaghetti

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

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, chicken cream, and cheddar cheese. Crazy good! Everyone cleaned their dishes, even our picky eaters! Our favorite Mexican casserole!

Remember this recipe

Post this recipe on your favorite board now to remember later!

Pin this recipe

Stop what you are doing and prepare this Taco Spaghetti for dinner! It is the best! I couldn't stop eating this casserole. I love all! Taco meat, Velveeta, diced tomatoes and green chilies, spaghetti and cheddar cheese. Seriously delicious! We serve this with some black beans for an easy weekday meal!

This Taco Spaghetti can be made ahead of time and refrigerated overnight or even frozen for later. We ate this for dinner last week and again for lunch the next two days. It was so good! I just couldn't have enough. I am already planning to do this again this weekend! You also should!

Follow us on PINTEREST!

* If you're worried about the heat, be sure to buy the soft can of Rotel diced tomatoes and green chilies. *

LOOK How to make Taco Spahgetti

Taco Spaghetti

Author: Stephanie @ Plain Chicken

Yield: 6 people.

Preparation time 15 minutes

Cook time 30 minutes

Total time 45 minutes

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, chicken cream, and cheddar cheese. Crazy good! Everyone cleaned their dishes, even our picky eaters! Our favorite Mexican casserole!

  • 8 oz spaghetti

  • 1¼ pounds lean ground beef or ground turkey

  • 1 package (1 oz) taco seasoning

  • â…” cup of water

  • 1 can (10.75 oz) chicken cream

  • 1 can (10 oz) diced Rotel tomatoes and green chilies, undrained

  • 1 8-ounce package of Velveeta cheese, diced

  • 1½ cups shredded cheddar cheese

  • Preheat oven to 350ºF. Lightly spray a 9×9-inch skillet 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 off fat Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.

  • Add soup, Velveeta and Rotel tomatoes. Reduce heat to low and cook until cheese melts, stirring constantly.

  • Add the cooked spaghetti and pour into the prepared plate. Top with cheddar cheese.

  • Bake for 30 minutes or until heated through.

Steph

Remember this recipe

Post this recipe on your favorite board now to remember later!

Pin this recipe

Taco

0 Compartir