Taco Spaghetti Casserole This Taco Spaghetti Casserole combines the bold flavors of tacos with the comforting goodness of cheesy baked pasta. Loaded with seasoned ground beef, Rotel tomatoes, creamy Velveeta, and melted cheddar cheese, it's an easy family dinner that's guaranteed to be a hit. Ingredients 8 ounces spaghetti 1¼ pounds lean ground beef or ground turkey 1 (1-ounce) packet taco seasoning ⅔ cup water 1 (10.5-ounce) can cream of chicken soup 1 (10-ounce) can Rotel diced tomatoes and green chilies 1 (8-ounce) package Velveeta cheese, cubed 1½ cups shredded cheddar cheese Instructions Preheat the Oven Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish. Cook the Spaghetti Prepare the spaghetti according to the package directions until al dente. Drain well and set aside. Brown the Meat Heat a large skillet over medium heat and cook the ground beef until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease. Make the Cheese Sauce Stir the taco seasoning and water into the cooked beef. Simmer for about 5 minutes. Add the cream of chicken soup, cubed Velveeta cheese, and Rotel tomatoes. Stir frequently until the cheese has completely melted and the sauce is smooth and creamy. Combine with the Pasta Add the cooked spaghetti to the skillet and gently toss until the noodles are evenly coated with the cheesy taco mixture. Assemble the Casserole Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top. Bake Bake for 30 minutes, or until the casserole is hot throughout and the cheese is melted, bubbly, and lightly golden. Serve Let the casserole rest for a few minutes before serving. Enjoy warm with your favorite taco toppings if desired. Time Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes - @amber_recipes