Taco Spaghetti Bake
A zesty Tex-Mex twist on a classic pasta bake, combining taco-seasoned beef, Velveeta, and cheddar cheese for a cheesy, comforting weeknight dinner.
Ingredients
- 1 pound lean ground beef
- 8 ounces Velveeta cheese cubed
- 1 packet taco seasoning (1 ounce)
- 10 ounces diced tomatoes and green chilies undrained
- 10.5 ounces cream of chicken soup 1 can
- 1.5 cups shredded cheddar cheese
- 8 ounces spaghetti pasta
- 2/3 cup water
Instructions
- Preheat oven to 350ºF.
- Cook spaghetti until al dente, then drain and set aside.
- Brown ground beef in a skillet. Drain excess fat and return skillet to heat.
- Add taco seasoning, water, cream of chicken soup, undrained tomatoes and green chilies, and cubed Velveeta cheese. Cook until cheese melts and mixture is well combined.
- Add cooked spaghetti to the skillet and toss to coat evenly.
- Transfer mixture to a greased baking dish and sprinkle shredded cheddar cheese on top.
- Bake for 25–30 minutes, until cheese is melted and bubbly and the edges are golden.
- Let cool briefly before serving. Garnish with toppings as desired.
Notes
You can garnish with sliced green onions, crushed tortilla chips, or a dollop of sour cream for added flavor and crunch. This dish is a hit at potlucks and family dinners!
Nutrition
Calories: 520kcal
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