Ingredients

The following ingredients have 6 Servings
  • 8 oz spaghetti
  • 1¼ pounds lean ground beef or ground turkey
  • 1 (1-oz) package taco seasoning
  • ⅔ cup water
  • 1 (10.5-oz) can cream of chicken soup
  • 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained )
  • 1 (8-oz) package Velveeta cheese, cubed
  • 1½ cups shredded cheddar cheese

Instruction

  • Preheat oven to 350ºF. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
  • Cook pasta according to package directions. Drain. Set aside.
  • In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
  • Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  • Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
  • Bake for 30 minutes or until heated through.