Taco Spaghetti

TOP Reviews:

Absolutely LOVE this recipe, its quick, it’s easy & taste great I put my own spin on it though, here it is if anybody wants to try it, before I browned the ground beef I browned 1 johnsonvillie Italian sausage then added the ground beef I also seasoned my ground beef a bit (not just salt & pepper either) I also used some fresh garlic & onions while frying with the ground beef & sausage, & I also topped mine with shredded cheese (cheddar)..!

I’d made the recipe for Homemade Taco Mix and used 1/4 cup. I used 1-1/2 cups water. The beans: I used 15-oz. can white kidney beans as I did not have black beans and I used 14.5-oz. can Chili-Style diced tomatoes. I used 2 cups uncooked spaghetti.

We had this delicious dish tonight and declare it a five-star winner. What a great flavor. I did add about 1/4 cup chopped onion when sauteing the ground beef and used shredded sharp Cheddar cheese for added flavor. We were eating in less than an hour. This is one of the best casseroles I’ve had in a long time. I highly recommend it.

I love this new Twist on your classic spaghetti. My husband who doesn’t even like spaghetti actually ate this! It had great flavor. If you’d like to add more of a spicy twist to it try adding some jalapenos or I can of Rotel.

This is the most delicious recipe I have made. It is so easy and fast. I have printed it out probably over a hundred times and given it to strangers at Walmart. They will probably get on this site and look for more recipes. I love it and I love sharing recipes, especially to people that do not have access to the internet.

Ingredients

8 ounces spaghetti
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese

Directions

Preheat oven to 350 degrees. 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.