Tacos in pasta form? Um, yes, please. I mean, the answer is always yes, right?
And if not, the answer should always be yes when it’s made in one single pan.
No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta.
When ready to serve, sprinkle on that cheese to let it get all ooey gooey on top.
We LOVE our Cheesy Taco Spaghetti with homemade Texas Toast, a Fun SALAD or Peas and a delicious Pretzel Salad
Frequently Asked Questions about Cheesy Taco Spaghetti (FAQ’s)
Can I Use Vegetables in This Dish?
Yes! CertainIf you are looking for a quick, easy and incredibly tasty dish to cook for your family — look — no — further! This taco spaghetti dinner recipe is so good, you are going to want to double the recipe just so you have some leftovers!
ly! This is the perfect recipe for hiding some vegetables! Try some frozen peas, carrots or even broccoli! We also like onion, bell pepper and mushroom in this dish!
This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.
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.
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