Taco Spaghetti Casserole 2
"This is the second recipe. Very Midwestern with cream of chicken soup, Rotel tomatoes and Velveeta."
Original is 6 servings
Ingredients
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- Sauce
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Nutritional
- Serving Size: 1 (496.3 g)
- Calories 556.8
- Total Fat - 26.8 g
- Saturated Fat - 13.2 g
- Cholesterol - 120.9 mg
- Sodium - 1072 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 0.8 g
- Sugars - 1.6 g
- Protein - 46.9 g
- Calcium - 719.8 mg
- Iron - 4 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Lightly spray a 9×9-inch pan with cooking spray.
Step 3
Set aside.
Step 4
Cook pasta al dente (cause it's going to cook longer) in heavily salted boiling water.
Step 5
Drain, saving 1/2 cup of the pasta water.
Step 6
Set aside.
Step 7
In a large skillet, cook ground beef and onions.
Step 8
Drain off fat.
Step 9
Add taco seasoning and pasta water.
Step 10
Stir to combine.
Step 11
Cook for 5 minutes.
Step 12
Stir in soup, Velveeta and Rotel tomatoes.
Step 13
Reduce heat to low, and cook until the cheese melts, stirring constantly.
Step 14
Stir in cooked spaghetti and pour into prepared dish.
Step 15
Top with cheddar cheese.
Step 16
Bake 30 minutes until hot and bubbly and cheese melts.
Tips
No special items needed.
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