Description
Cheesy Taco Spaghetti is a comforting casserole combining al dente spaghetti with seasoned ground beef, creamy cheese, and zesty Rotel tomatoes. This easy-to-make dish layers bold taco flavors with melted Velveeta and shredded cheddar, baked to bubbly perfection for a hearty family meal.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Beef Mixture
- 1 pound lean ground beef
- 1 ounce package taco seasoning
- 2/3 cup water
Cheese Sauce and Toppings
- 10.75 ounce can cream of chicken soup
- 10.75 ounce can Rotel tomatoes (diced tomatoes and green chilies)
- 8 ounces Velveeta cheese, cubed
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF. Lightly coat a 2-quart baking dish with non-stick cooking spray and set aside for later.
- Cook Spaghetti: Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain well and set aside.
- Brown the Beef: In a large skillet over medium-high heat, crumble and cook the ground beef until browned and no longer pink. Drain excess fat from the skillet.
- Add Seasoning: Add the taco seasoning packet and 2/3 cup of water to the browned beef. Stir well and bring to a gentle simmer. Cook for 5 minutes, stirring frequently to blend flavors.
- Make Cheese Sauce: Stir in the cream of chicken soup, cubed Velveeta cheese, and the Rotel tomatoes (including juices) into the skillet. Lower the heat to low and cook, stirring often, until the Velveeta has completely melted and the sauce is smooth.
- Combine Spaghetti and Meat Sauce: Add the cooked spaghetti to the skillet with the cheesy taco meat sauce. Stir thoroughly to evenly coat the pasta with the sauce.
- Assemble Casserole: Transfer the spaghetti mixture into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 minutes, or until the casserole is hot and bubbling around the edges, and the cheese topping is melted and slightly golden.
- Serve: Remove from the oven and allow to cool slightly before serving to let the casserole set for easier portioning.
Notes
- Using lean ground beef helps reduce excess fat and grease in the dish.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile.
- For extra spicy heat, add diced jalapeños or use spicy Rotel tomatoes.
- Velveeta cheese melts smoothly, but you can substitute with processed cheese or a combination of cream cheese and cheddar for a similar texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, substitute spaghetti with gluten-free pasta and ensure taco seasoning is gluten-free.
