Ingredients:
1 pound lean ground beef
8 ounces Velveeta cheese, cubed
1 ounce taco seasoning packet
10-ounce can of diced tomatoes and green chilies (with the juice)
10.5-ounce can of cream of chicken soup
1.5 cups shredded cheddar cheese
8 ounces spaghetti pasta
2/3 cup water
Instructions:
Preheat the oven to 350ºF.
Boil the spaghetti until it’s al dente, then drain and set aside.
In a skillet, brown the ground beef. After draining excess fat, return the skillet to the stove.
Stir in taco seasoning, water, chicken soup, diced tomatoes with their juice, and Velveeta cubes. Continue stirring until the cheese melts into a harmonious mixture.
Blend in the spaghetti, ensuring it’s well-coated.
Transfer the spiced spaghetti concoction into a baking dish, layering it with shredded cheddar.
Bake for approximately 25-30 minutes, until the cheese is molten and bubbly, and the edges turn a beautiful golden hue.
Garnish with toppings of your choice.
Once out of the oven, let it cool for a bit, and then indulge in the delectable flavors of Taco Spaghetti Bake!
