Taco Spaghetti Bake
Jan 14, 2024 23:24:34 GMT -5
Post by Shoshanna on Jan 14, 2024 23:24:34 GMT -5
Taco Spaghetti Bake
Taco Spaghetti Bake
Ingredients
8 oz uncooked spaghetti pasta
1/2 TBS salt
1 lb ground beef
1/4 cup chicken broth
1 packet taco seasoning (or 3 TBS homemade taco seasoning) use the search tool in my blog to look up my recipe for big batch taco seasoning
1 (14 oz) can diced tomatoes with juice
1 (10 oz) can Rotel tomatoes (diced tomatoes & green chilies)
1 (10 oz) can cream of chicken soup
8 oz Velveeta cheese block, sliced
1 – 1 1/2 cups Mexican cheese blend, shredded
2 green onions, chopped for garnish
Instructions
Preheat oven to 350 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray and set aside.
Bring a large pot of water to a boil. Stir in 1/2 TBS salt and 8 oz uncooked spaghetti. Cook per directions on back of package for al dente. Drain spaghetti and leave in pot.
In a large skillet over medium high heat break up ground beef and brown until no longer pink. Drain excess grease. Stir in chicken broth and taco seasoning.
Mix in canned diced tomatoes with juice, rotel tomatoes, and cream of chicken soup. Let simmer 3 minutes.
Place sliced velvetta cheese from a block in a single layer on top of the mixture. Stir until melted.
Add in cooked & drained spaghetti and stir until well combined. Pour spaghetti mixture into prepared baking dish and smooth evenly.
Sprinkle cheese all over mixture. Place in preheated 350 degree oven and bake for 25-30 minutes until cheese has melted.
Sprinkle green onions on top for a garnish. Let cool for a few minutes before serving.
link
Taco Spaghetti Bake
Ingredients
8 oz uncooked spaghetti pasta
1/2 TBS salt
1 lb ground beef
1/4 cup chicken broth
1 packet taco seasoning (or 3 TBS homemade taco seasoning) use the search tool in my blog to look up my recipe for big batch taco seasoning
1 (14 oz) can diced tomatoes with juice
1 (10 oz) can Rotel tomatoes (diced tomatoes & green chilies)
1 (10 oz) can cream of chicken soup
8 oz Velveeta cheese block, sliced
1 – 1 1/2 cups Mexican cheese blend, shredded
2 green onions, chopped for garnish
Instructions
Preheat oven to 350 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray and set aside.
Bring a large pot of water to a boil. Stir in 1/2 TBS salt and 8 oz uncooked spaghetti. Cook per directions on back of package for al dente. Drain spaghetti and leave in pot.
In a large skillet over medium high heat break up ground beef and brown until no longer pink. Drain excess grease. Stir in chicken broth and taco seasoning.
Mix in canned diced tomatoes with juice, rotel tomatoes, and cream of chicken soup. Let simmer 3 minutes.
Place sliced velvetta cheese from a block in a single layer on top of the mixture. Stir until melted.
Add in cooked & drained spaghetti and stir until well combined. Pour spaghetti mixture into prepared baking dish and smooth evenly.
Sprinkle cheese all over mixture. Place in preheated 350 degree oven and bake for 25-30 minutes until cheese has melted.
Sprinkle green onions on top for a garnish. Let cool for a few minutes before serving.
link