Taco Spaghetti


It’s five o’clock and you are at home wondering if your family should eat tacos for dinner or eat spaghetti for dinner. It’s so hard to decide but why not have both? This delicious recipe combines the best of both cultures and makes things so much easier for a dinner meal.  At the end of the day there won’t be leftovers with this delicious meal. Try it today and if you are worried about the heat in this dish use the mild Rotel tomatoes and green chiles instead.


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




Preheat oven to 350 degrees. Lightly spray a 9×9-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 meat 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.
Let cool for 5 minutes and then serve and enjoy!

To enjoy a full look at what this recipe is like check it out here!


Author: Courtney Swessinger

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