Taco Spaghetti

Spaghetti with a Tex-Mex twist. So yummy everyone will come back for seconds.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 958 Calories

Ingredients

• ⅔ cup water
• 1 cup shredded sharp Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound ground beef
• ½ cup diced onion
• 6 ounces spaghetti
• 1 (8 ounce) package processed cheese (such as Velveeta®), cubed
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 ounce taco seasoning

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

Heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 5 minutes. Stir in mushroom soup, tomatoes, water, and taco seasoning. Cook until well combined. Add Velveeta® and stir until melted, about 5 minutes.

Step 3

Drain spaghetti and add to skillet. Top with Cheddar cheese, cover, and let stand until cheese has melted.