Taco Spaghetti Recipe: Make This Taco Pasta When You Can't Decide If You Want Pasta or Tacos (Genius!) by Donna John

Casseroles Pasta Dinner Beef
3 months ago
Taco Spaghetti Recipe: Make This Taco Pasta When You Can't Decide If You Want Pasta or Tacos (Genius!)

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

You'll need:

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.

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Donna John
This was SOOOO good. I doubled it and my husband and I took it to the deer lease, which is why I don't have a good photo of it in a casserole dish. I guess I'll have to make it again for another photo op. Poor me. ;-) Seriously, this is yummy.
Tribe
OMG. Save some for me! 😋
Elisa A. Schmitz 30Seconds
Two of my fave food groups, combined! This is genius. Thank you for sharing the yum, Donna John !
Heather Holter
I made this tonight and it was delish! I did make a few slight changes. I used a lb and a half of hamburger. I doubled the noodles and I used 12 oz Velveeta cheese sauce instead of block type. After I added the noodles I added pasta water to stretch the sauce. It wasn't spicy enough I think because double noodles so I would add another can of tomatoes next time. I absolutely believe this would be a great dip if you omit the soup.
Donna John
So glad you liked it! I doubled the recipe when I made it. But the whole recipe. It's definitely a keeper.

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