Taco Spaghetti Recipe


  • 8 ounces spaghetti
  • 1-1/4 pounds lean ground beef or ground turkey
  • 1 (1-oz) package taco seasoning
  • 2/3 cup water
  • 1 can (10.75-oz) cream of chicken soup
  • 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
  • 1 (8-oz) package Velveeta cheese, cubed
  • 1-1/2 cups shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spray a 9×9-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.You May Like  Molasses Buns – Newfoundland Recipes

Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.

Bake for 30 minutes or until heated through.

Nutrition Facts: Servings Per Container 4
Amount Per Serving:

Calories 582.3 | Calories from Fat 235.8 | Total Fat 26.2g | Saturated Fat 11.1g | Trans Fat 0g | Cholesterol 83.2mg | Sodium 1282.2mg | Total Carbohydrate 51.8g | Dietary Fiber 4.5g | Sugars 6.2g | Protein 33.1g