Julie Recipes
INGREDIENTS
▢1 pound spaghetti
▢1 pound ground beef
▢1 packet taco seasoning
▢10.5 ounces cream of chicken soup
▢10 ounces Rotel Diced Tomatoes with Chiles drained
▢12 ounces Velveeta diced
▢1 cup shredded cheddar
▢Cilantro for garnish
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INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Bring a pot of water to a boil and cook spaghetti for 1 minute less than the package states. Reserve 1/4 cup of the pasta water before draining.
While the spaghetti is cooking, add the ground beef to a large skillet over medium heat and crumble the meat as it cooks.
Drain the grease and season with the taco seasoning. Add 1/4 cup of water (as called for on the taco seasoning), the cream of chicken and tomatoes. Stir well to combine.
Add the Velveeta and continue cooking over low heat until the cheese has melted. Stir in 1/4 cup of the reserved pasta water to thin the sauce.
Pour the cheese sauce over the spaghetti and add to the prepared baking dish.
Top with the shredded cheddar.
Bake for 20 minutes or until hot and bubbly.
Sprinkle with cilantro before serving.
TIPS & NOTES:
Top your spaghetti with pico de gallo, salsa, guacamole, or your favorite taco sauce.
Nutrition Information:
Serving: -2| Calories: 738kcal (37%)| Carbohydrates: 72g (24%)| Protein: 40g (80%)| Fat: 31g (48%)| Saturated Fat: 15g (94%)| Trans Fat: 1g| Cholesterol: 101mg (34%)| Sodium: 1895mg (82%)| Potassium: 700mg (20%)| Fiber: 4g (17%)| Sugar: 9g (10%)| Vitamin A: 1438IU (29%)| Vitamin C: 7mg (8%)| Calcium: 512mg (51%)| Iron: 4mg (22%)
