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Taco Spaghetti
Taco spaghetti
is a cheesy baked dish made with spaghetti, ground beef, onion, Rotel, cheese soup, Velveeta, sour cream and cheddar cheese!
Course
Main Course
Cuisine
Mexican
Keyword
taco spaghetti
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Servings
8
Calories
519
kcal
Author
April Woods
Ingredients
1
pound
spaghetti noodles
1
pound
ground beef
1
medium
yellow onion
diced
2
cloves
garlic
minced
1
packet
taco seasoning
½
cup
water
2
cans
Rotel
10 ounces each
1
can
cheddar cheese soup
10.5 ounces
8
ounces
Velveeta
cubed
½
cup
sour cream
1
cup
shredded cheddar cheese
fresh chopped cilantro
for garnish
Instructions
Cook pasta al dente according to package directions, drain.
Meanwhile in a large skillet, cook the ground beef, onion and garlic until the beef is browned and the onion is tender. Drain, if needed.
Stir in the water and taco seasoning and cook, stirring occasionally, until most of the water has cooked off, about 5 minutes.
Add the Rotel, cheese soup and Velveeta. Cook, stirring, until the Velveeta has fully melted. Remove from heat and stir in the sour cream.
Add the cooked spaghetti, and toss to combine.
Transfer the pasta mixture to a 9x13 casserole dish. Sprinkle the shredded cheddar evenly over the top.
Cook in preheated a 350℉ oven for 20 minutes, or until the cheese has melted and the edges of the dish are bubbly.
Sprinkle with chopped cilantro.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories:
519
kcal