Taco Spaghetti Recipe: 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.
- 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.
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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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