Taco Spaghetti Bake

Ingredients:

• 1 lb lean ground beef
• 8 oz Velveeta cheese, cubed
• 1 oz taco seasoning packet
• 10 oz can of diced tomatoes and green chilies (including 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

Instructions:

1. Preheat your oven to 350ºF.
2. Boil the spaghetti until it reaches an al dente texture. Drain it and set it aside.
3. In a skillet, cook the ground beef until it browns. Once done, drain the excess fat and return the skillet to the stove.
4. Stir in the taco seasoning, water, cream of chicken soup, diced tomatoes along with their juice, and Velveeta cheese cubes. Continuously stir until the cheese melts and a smooth mixture forms.
5. Blend in the cooked spaghetti, ensuring it’s thoroughly coated with the sauce.
6. Transfer the seasoned spaghetti mixture into a baking dish, layering it with the shredded cheddar cheese.
7. Bake for approximately 25-30 minutes, or until the cheese is melted and bubbly, and the edges turn a lovely golden color.
8. Customize by adding your favorite toppings.
9. After removing it from the oven, allow it to cool for a few minutes before serving. Enjoy your delightful Taco Spaghetti Bake!