Venture beyond the conventional spaghetti and jazz up your dinner routine with the Taco Spaghetti Bake! A seamless blend of the robust flavors from Mexican tacos and the classic comfort of Italian spaghetti, this dish is bound to make its mark at your family meals.
On a cold night, with the family seeking a fusion of warmth and zest, we happened upon this delightful creation. The first mouthful was a journey – the comforting familiarity of spaghetti entwined with the spicy charisma of taco ingredients. A unanimous decision was reached; Taco Spaghetti Bake was going to be a mainstay in our dinner repertoire. Each serving now is a reminder of that delightful culinary discovery.
Recipe for Taco Spaghetti Bake:
1 lb lean ground beef
8 oz Velveeta cheese, cubed
1 oz taco seasoning packet
10 oz can of diced tomatoes and green chilies (keep the juice)
10.5 oz can of cream of chicken soup
1.5 cups shredded cheddar cheese
8 oz spaghetti pasta
2/3 cup water
Preheat your oven to 350ºF.
Boil spaghetti until it’s al dente, drain and put aside.
In a skillet, sauté the ground beef until browned. After draining the excess fat, bring the skillet back to the stove.