INGREDIENTS
8 ounces spaghetti
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese
DIRECTIONS
Step1: Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
Step2: Cook pasta according to package directions. Drain. Set aside.In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Step3: Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Step4: Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
Taco Spaghetti😋🙌
