Ingredients
- 1 pound spaghetti
- 1 pound ground beef
- 1 packet taco seasoning
- 10.5 ounces cream of chicken soup
- 10 ounces Rotel Diced Tomatoes with Chiles drained
- 12 ounces Velveeta diced
- 1 cup shredded cheddar
- Cilantro for garnish
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Instructions
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Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Bring a pot of water to a boil and cook spaghetti for 1 minute less than the package states. Reserve 1/4 cup of the pasta water before draining.
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While the spaghetti is cooking, add the ground beef to a large skillet over medium heat and crumble the meat as it cooks.
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Drain the grease and season with the taco seasoning. Add 1/4 cup of water (as called for on the taco seasoning), the cream of chicken and tomatoes. Stir well to combine.
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Add the Velveeta and continue cooking over low heat until the cheese has melted. Stir in 1/4 cup of the reserved pasta water to thin the sauce.
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Pour the cheese sauce over the spaghetti and add to the prepared baking dish.
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Top with the shredded cheddar.
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Bake for 20 minutes or until hot and bubbly.
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Sprinkle with cilantro before serving.
Tips & Notes:
Top your spaghetti with pico de gallo, salsa, guacamole, or your favorite taco sauce.
Nutrition Information:
Serving: -2| Calories: 738kcal (37%)| Carbohydrates: 72g (24%)| Protein: 40g (80%)| Fat: 31g (48%)| Saturated Fat: 15g (94%)| Trans Fat: 1g| Cholesterol: 101mg (34%)| Sodium: 1895mg (82%)| Potassium: 700mg (20%)| Fiber: 4g (17%)| Sugar: 9g (10%)| Vitamin A: 1438IU (29%)| Vitamin C: 7mg (8%)| Calcium: 512mg (51%)| Iron: 4mg (22%)