Description

This Taco Spaghetti Bake combines the best of both worlds—rich, cheesy spaghetti and bold taco flavors. The tender pasta is coated in a savory mixture of taco-seasoned beef, melted Velveeta, and diced tomatoes with chilies, all topped with a layer of gooey cheddar cheese. Whether you’re craving comfort food or looking to shake up your dinner routine, this dish is perfect for family meals or potlucks. It’s an easy crowd-pleaser that blends Mexican zest with Italian comfort, creating a mouthwatering casserole everyone will love.

Ingredients

Units Scale

1 pound lean ground beef
1 package cubed Velveeta cheese (8 ounces)
1 packet taco seasoning (1 ounce)
1 can diced tomatoes and green chilies (10 ounces, undrained)
1 can cream of chicken soup (10.5 ounces)
1 1/2 cups shredded cheddar cheese
1 box spaghetti pasta (8 ounces)
2/3 cup water

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Instructions

Preheat oven to 350°F.
Cook spaghetti until al dente, drain, and set aside.
In a skillet, brown the ground beef and drain excess fat.
Add taco seasoning, water, cream of chicken soup, undrained tomatoes with chilies, and cubed Velveeta. Cook until the cheese melts and everything is well mixed.
Add the cooked spaghetti to the skillet and stir to combine.
Transfer everything to a baking dish, then top with shredded cheddar cheese.
Bake for 25-30 minutes, until the cheese is bubbly and the edges are golden.

Prep Time: 15 minutes
Cook Time: 30 minutes