Taco Spaghetti Recipe: Make This Taco Pasta When You Can't Decide If You Want Pasta or Tacos (Genius!) by Donna John
Sometimes you'll make a recipe and just know it's going to be delicious. With noodles, taco seasoning and cheese, how could it not be a winner? No garnish is necessary, but if you feel the need, invite chopped green onions, fresh cilantro or chopped tomatoes to the party. Recipe can be easily doubled for large families.
Prep Time: 10 minutes
Cook Time: 40 minutes
- 1 pound ground beef
- 1 onion, chopped (optional)
- 1 package taco seasoning
- 2/3 cups water
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chiles (do not drain)
- 1 package (8 ounces) Velveeta, cut into cubes
- 1 1/2 - 2 cups shredded cheddar cheese, Monterey Jack or a combination
- 8 ounces spaghetti noodles,
Here's how to make it:
Cook the spaghetti noodles according to package directions. Drain and set aside.
Brown the ground beef and onion in a skillet. Drain off the fat.
Add the taco seasoning and water. Cook about 5 minutes.
Add the cream of chicken soup, Velveeta and diced tomatoes and green chiles, including the liquid. Cook on low heat until the cheese melts. Pour into a 13x-9-inch baking pan. Top with shredded cheese. Bake in a preheated 350-degree F oven about 30 minutes or until heated through and cheese has melted. Serve.
Related Products on Amazon We Think You May Like:
Spaghetti Noodles $1 & Up
Taco Seasoning $1 & Up
Tomatoes With Green Chiles $1 & Up
Cream of Chicken Soup $2 & Up
Velveeta $8 & Up
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