This Cheesy Taco Spaghetti Casserole is a must-try whether you’re looking for comfort food or simply something you know your kids will eat without grumbling.
Make Cheesy Taco Spaghetti on Tuesdays or on spaghetti night for a delicious spin on tacos! The flavors of seasoned ground beef and pasta are combined together with a cheesy sauce and baked till hot and bubbling for a filling and simple meal that the entire family will appreciate.
Casserole recipes are one of my favorites since they produce a large pan of food, which means there will be leftovers, and they are very cheap to prepare for a family.
I like to top it with a dollop of sour cream, some sliced green onions, and some diced tomato. My children usually like it when they have the opportunity to “decorate” their own meal with toppings.
Let us speak about Velveeta cheese for a moment. In keeping with my philosophy of moderation in all things,’ you may indulge in the Velveeta in this dish and really enjoy it since it is so delicious. When compared to genuine cheese, Velveeta cheese melts much more smoothly. You are correct in assuming that Velveeta is not really genuine cheese, but if you want that silky smooth texture, then use it. Technically, you could use genuine shredded cheese, but I assure you that it will not have the same flavor or texture.


A medium package.Of Spaghetti.

470 grams.Of lean ground beef.

A package.Of taco seasoning.

⅔ Cup.Of water.

A medium can. Of cream of chicken soup.

A can.Of Rotel diced tomatoes and green chilies.

Velveeta cheese, cubed.

1½ Cups.Of shredded cheddar cheese.


Step 1:

Set the oven to 350 degrees Fahrenheit. Prepare a 2-quart baking dish by lightly spraying it with nonstick cooking spray and setting it aside.

Step 2:

To make al dente spaghetti, follow the package instructions and cook until the pasta is al dente. Drain the water well and put it aside.

Step 3:

Cook the ground beef in a large pan over medium-high heat until it is browned, about 10 minutes. Remove the fat from the pan.

Step 4:

Toss the meat in the pan with the taco seasoning and a little water. Bring the mixture to a gentle boil and cook for 5 minutes, stirring often.

Step 5:

Mix in the cream of chicken soup, Velveeta cheese, and Rotel into the taco meat until everything is well combined.

Step 6:

Reduce the heat to low and simmer, stirring often, until the cheese has melted. Stir in the cooked spaghetti until everything is well combined.

Step 7:

Pour the spaghetti mixture into the baking dish that has been prepared. Sprinkle the shredded cheddar cheese on top before serving.

Step 8:

Uncover the casserole and bake for 30 minutes, or until the mixture is heated and bubbling around the edges. Before serving, allow the dish to cool slightly.



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