Cheesy Taco Spaghetti
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
442 kcal
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Course
Main Course, Dinner
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Cuisine
American
Cheesy Taco Spaghetti
Description
This recipe starts by boiling spaghetti until al dente and browning lean ground beef with taco seasoning. The beef is simmered briefly with water and then combined with cream of chicken soup, Velveeta cubes, and Rotel tomatoes to create a creamy, savory sauce enriched with a slight kick from the tomatoes. The cooked spaghetti is folded into the mixture, which is then poured into a baking dish and topped with shredded cheddar cheese.
Baking the casserole at 350ºF until hot and bubbling produces a cheesy crust and melds the flavors. The result is a warm dish with the familiar taste of tacos presented in a creamy pasta format with a blend of cheeses adding richness and smooth texture.
This casserole serves as a filling main course that pairs well with simple sides like a green salad or steamed vegetables. It is suitable for casual dinners where a comforting, cheezy meal is desired.
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef lean
- 1 ounce taco seasoning package
- 2/3 cup water
- 10.75 ounce cream of chicken soup
- 10.75 ounce Rotel tomatoes
- 8 ounces Velveeta cheese cubed
- 1 1/2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 350ºF. Lightly coat a 2-quart baking dish with non-stick cooking spray; set the dish aside.
- Boil the spaghetti according to the package directions until al dente. Drain well and set aside.
- Crumble the ground beef into a large skillet and cook over medium-high heat until browned. Drain off the fat. Add the taco seasoning and water to the meat in the skillet. Bring to a light simmer and cook for 5 minutes, stirring often.
- Stir the cream of chicken soup, Velveeta cheese, and Rotel into the taco meat. Reduce the heat to low and cook until the cheese melts, stirring often. Add the cooked spaghetti and stir well.
- Pour the spaghetti mixture into the prepared dish. Top with the shredded cheddar cheese.
- Bake the casserole uncovered for 30 minutes until hot and bubbling around the edges. Cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 828mg | 35% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 436mg | 44% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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