Taco Spaghetti
Ingredients
8 oz. spaghetti
1 1/4 lb. ground beef or turkey
1 (1oz.) pkg. taco seasoning
2/3 c. water
1 (10.5oz.) can cream of chicken soup
1 (10oz.) can Rotel diced tomatoes & green chilies, undrained
1 (8oz.) pkg. Velveeta cheese, cubed
1 1/2c. shredded cheddar cheese
Equipment:
12-inch non-stick skillet
Meat masher tool
6-quart saucepot
9-inch square baking dish
Instructions
Preheat oven to 350 degrees F. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
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 to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Stir in soup, Velveeta, and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
Bake for 30 minutes or until heated through.