Cheesy Taco Spaghetti

This taco spaghettI is so rich and creamy, loaded with seasoned beef, and extra cheesy! The leftovers are just as good, and the whole family fights for them.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 738kcal

Author Karly Campbell

Ingredients

1 pound spaghetti
1 pound ground beef
1 packet taco seasoning
10.5 ounces cream of chicken soup
10 ounces Rotel Diced Tomatoes with Chiles drained
12 ounces Velveeta diced
1 cup shredded cheddar
Cilantro for garnish

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray. Bring a pot of water to a boil and cook spaghetti for 1 minute less than the package states. Reserve 1/4 cup of the pasta water before draining.
While the spaghetti is cooking, add the ground beef to a large skillet over medium heat and crumble the meat as it cooks.
Drain the grease and season with the taco seasoning. Add 1/4 cup of water (as called for on the taco seasoning), the cream of chicken and tomatoes. Stir well to combine.
Add the Velveeta and continue cooking over low heat until the cheese has melted. Stir in 1/4 cup of the reserved pasta water to thin the sauce.
Pour the cheese sauce over the spaghetti and add to the prepared baking dish.
Top with the shredded cheddar.
Bake for 20 minutes or until hot and bubbly.
Sprinkle with cilantro before serving.

Video

Notes

Top your spaghetti with pico de gallo, salsa, guacamole, or your favorite taco sauce.

Nutrition