Ingredients
- 8 ounces dry spaghetti spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 1 pound ground beef
- 1 cup onion, chopped
- 1 ounce taco seasoning (1 package)
- 2/3 cup water, (pasta water)
- 10 ounces cream of chicken soup (1 can)
- 10 ounces diced tomatoes with green chilies, undrained (1 can)
- 8 ounces Velveeta cheese, cubed (1 package)
- 12 ounces cheddar cheese, shredded ( 1 1/2 cups)
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Lightly spray a 9×9-inch pan with cooking spray.
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Step 3: Set aside.
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Step 4: Cook pasta al dente (cause it's going to cook longer) in heavily salted boiling water.
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Step 5: Drain, saving 1/2 cup of the pasta water.
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Step 6: Set aside.
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Step 7: In a large skillet, cook ground beef and onions.
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Step 8: Drain off fat.
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Step 9: Add taco seasoning and pasta water.
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Step 10: Stir to combine.
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Step 11: Cook for 5 minutes.
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Step 12: Stir in soup, Velveeta and Rotel tomatoes.
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Step 13: Reduce heat to low, and cook until the cheese melts, stirring constantly.
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Step 14: Stir in cooked spaghetti and pour into prepared dish.
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Step 15: Top with cheddar cheese.
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Step 16: Bake 30 minutes until hot and bubbly and cheese melts.
We hope you enjoy this recipe!
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