Taco Spaghetti

How to make Taco Spaghetti

Ingredients

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

Directions

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.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. You might want to add some green chilies to mimic the flavor of the canned Rotel tomatoes.

Can I make my own taco seasoning for this recipe?

Absolutely! You can definitely make your own taco seasoning using a blend of spices such as chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper.

How do I ensure the ground beef or turkey is well cooked?

The key is to break up the ground meat as it cooks, ensuring all pieces are browned and no pink remains. Using a spatula or wooden spoon works well for this.

What if I don’t have Velveeta cheese? What can I use instead?

You can substitute Velveeta with other types of cheese that melt well such as cheddar, Monterey Jack, or Colby. You could also consider using a combination of cream cheese and shredded cheese for a similar creamy, melty effect.

What should I do if my mixture is too thick?

If your mixture is too thick, you can add a little milk or water until you reach the desired consistency. Remember to add these liquids gradually, stirring in between, so you don’t make the mixture too thin.

Can I use a different type of pasta?

Yes, you can use any type of pasta that you prefer or have on hand. Just make sure to adjust the cooking time according to the pasta’s instructions.

What can I substitute for the cream of chicken soup?

You can substitute cream of chicken soup with cream of mushroom soup or a mixture of chicken broth and cream cheese for a similar creamy texture.

Can I use a different type of cheese instead of Velveeta?

Yes, you could substitute Velveeta with another type of soft, melting cheese like Monterey Jack or Colby. Keep in mind that the flavor and texture may vary.

Can I make this recipe vegetarian?

Yes, you can replace the ground beef with a plant-based meat substitute or with additional vegetables like bell peppers and black beans to make this recipe vegetarian.

Can this dish be made ahead of time and stored?

Yes, you can prepare the dish up to the point of baking, then cover and refrigerate it for up to a day in advance. You may need to extend the baking time by a few minutes if baking from chilled. It can also be frozen.

Thaw in the refrigerator and bake as directed. Leftovers can be stored in the refrigerator and reheated in the microwave.