Taco Spaghetti Recipe
A fun twist on Taco Tuesday, this Mexican flavored pasta dish is the ultimate comfort food recipe! This delicious kid-friendly family dinner is a meal the whole family will love!
Ingredients
- 1 pound lean ground beef (can substitute ground turkey or chicken)
- 1 medium yellow onion (diced)
- 1 packet taco seasoning
- 1 pound spaghetti noodles (broken into thirds)
- 10.5 ounce cream of chicken soup
- 10.5 ounce cheddar cheese soup
- 12 ounce evaporated milk
- 10 ounce Rotel (do not drain)
- 2 cup shredded cheddar cheese
- optional garnishes are your favorite taco toppings! sour cream, thinly sliced green onions, fresh cilantro, olives
Directions
- 1
Preheat the oven to 350 degrees. Prep a 9x13 casserole dish by spraying with non-stick coating, set aside.
- 2
Break spaghetti into thirds. Cook the spaghetti in a large stockpot to al dente, drain well.
- 3
While pasta cooks, brown ground beef and onions together over medium heat in a large skillet. Drain fat if necessary, add the taco seasoning mix and stir to combine.
- 4
Add the cream of chicken, cheddar cheese soup, evaporated milk and Rotel tomatoes to the seasoned ground beef mixture. Simmer the sauce together on the stove for just a couple minutes, mixing it together well.
- 5
Add the cooked spaghetti and half the shredded cheese. Mix everything together well.
- 6
Spoon the cheesy spaghetti into the baking dish, top with the remaining shredded cheese. Bake uncovered for 20-25 minutes until hot and bubbly.
- 7
If desired broil for 3-4 minutes to brown the top of the casserole.