Taco Spaghetti Bake
Taco Spaghetti Bake
Ingredients
- 1 lb ground beef
- 8 oz Velveeta Cheese
- 2 tbsp taco seasoning
- 2/3 cup water
- 10 oz rotel
- 10.5 oz cream of chicken
- 1 1/2 cups cheddar cheese
- 8 oz spaghetti noodles
Instructions
- Preheat oven to 350
- Cook spaghetti until al dente, then drain and set aside.
- Brown ground beef over medium heat in a skillet. Drain excess fat and return skillet to heat
- Add taco seasoning, water, cream of chicken soup, undrained diced tomatoes
- Then add cubed Velveeta cheese to skillet. Cook until cheese melts and mixture is well combined.
- Add cooked spaghetti to skillet and toss to coat evenly.
- You will need to transfer in oven safe dish if not using a cast iron like I have shown in my tutorial video
- Add shredded cheddar cheese to top of baking dish
- Bake at 350 for 25-30 minutes until cheese is melted and bubbly, and edges are golden.
Video
Notes
Instead of draining excess fat on ground beef try the paper towel method as shown in video tutorial. This is a great crazy busy mama hack, a huge time saver and virtually mess free too.
For more of a Mexican flair feel free to top with fresh cilantro.
Nutrition
Serving: 0.5cupCalories: 586kcalCarbohydrates: 39gProtein: 33gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 102mgSodium: 1.259mgPotassium: 554mgFiber: 2gSugar: 6gVitamin A: 878IUVitamin C: 5mgCalcium: 461mgIron: 3mg
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