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Taco Spaghetti Recipe
It's time to spice up spaghetti! Enjoy this Taco Spaghetti recipe. The perfect blend of spicy Mexican, cheese, and spaghetti.
Print Recipe
Prep Time:
30
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
1
hour
hr
Ingredients
8
oz
spaghetti
1¼
pounds
lean ground beef
2
tablespoons
homemade taco seasoning or 1 package of taco seasoning
⅔
cup
water
1
10.75-oz can cream of chicken soup
1
10-oz can Rotel diced tomatoes and green chilies undrained
1
8-oz package Velveeta cheese, cubed
2
cups
shredded cheddar cheese
Instructions
Cook the spaghetti according to the package. Drain and set aside.
In a large skillet, brown the ground beet until fully cooked (medium-high heat). Drain and return the meat to the skillet.
Add the taco seasoning and water. Stir and cook until the water has either evaporated or absorbed into the meat.
Stir in the soup, Velveeta, and Rotel. Reduce the heat to low and cook until the cheese melts, stirring constantly.
Stir in the spaghetti. Once fully incorporated, pour in a lightly greased 9x9 casserole dish.
Top with cheddar cheese
Bake for 30 minutes at 350 degrees or until heated through.
Notes
If you want a milder flavor, make sure to grab the mild Rotel tomatoes and green chilies.
Nutrition
Calories:
467
kcal
|
Carbohydrates:
36
g
|
Protein:
41
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
85
mg
|
Sodium:
981
mg
|
Potassium:
633
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
586
IU
|
Vitamin C:
5
mg
|
Calcium:
408
mg
|
Iron:
3
mg
Servings:
6
Calories:
467
kcal
Author:
Midwestern Moms