Ingredients
5
5 servings
- •1 tablespoon olive oil
- •1 medium onion, diced
- •4 tablespoons dry taco seasoning mix
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •0.5 teaspoon paprika
- •1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •1 pound 80% lean ground beef
- •1 (16 ounce) package dry spaghetti
- •1 (32 ounce) container chicken broth
- •1 cup water
- •1 (10.5 ounce) can cream of chicken soup
- •1 cup shredded Cheddar cheese
- •0.25 (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced
Instructions
- Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
- Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
- Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
- Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
- Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
- Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
- Turn off the heat and cover the pot until cheese starts to melt. Serve.
Nutritional Facts
Per 5 servings
- Calories: 857
- Carbohydrate: 83g
- Fat: 39g
- Fiber: 4g
- Protein: 40g
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