Ingredients
4
4 servings
- •6 ounces spaghetti
- •1 pound ground beef
- •0.5 cup diced onion
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •0.67 cup water
- •1 ounce taco seasoning
- •1 (8 ounce) package processed cheese (such as Velveeta®), cubed
- •1 cup shredded sharp Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 5 minutes. Stir in mushroom soup, tomatoes, water, and taco seasoning. Cook until well combined. Add Velveeta® and stir until melted, about 5 minutes.
- Drain spaghetti and add to skillet. Top with Cheddar cheese, cover, and let stand until cheese has melted.
Nutritional Facts
Per 4 servings
- Calories: 958
- Carbohydrate: 47g
- Fat: 64g
- Fiber: 2g
- Protein: 47g
Related Recipes
One-Pot Taco Spaghetti
Taco Spaghetti Bake
One-Pot Taco Spaghetti
Baked Spaghetti I
Taco Spaghetti
Chicken Spaghetti
Spaghetti Tacos
Chicken Spaghetti II
Debbie's Baked Spaghetti
Creamy Taco Soup
Instant Pot Taco Pasta
