Taco Spaghetti Bake Recipe
Image credits: Catherine's Plates via Youtube
Whether for lunch or dinner, this casserole recipe from Catherine’s Plates on YouTube will surely please your family’s appetite. It’s full of flavors, quick, and easy to make, and you can definitely switch up some of the ingredients to what you currently have.
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This casserole recipe is always a hit with my family whenever I make it. They love the flavors, and it’s guaranteed clean plates after the meal. I also frequently make this for potlucks or large gatherings, as it can easily feed a big group. Check out the video below to learn the step by step instructions.
Ingredients:
- 8 oz uncooked spaghetti pasta
- 1/2 tbsp salt
- 1 lb ground beef
- 1/4 cup chicken broth
- 1 packet of taco seasoning
- 1 (14 oz) can diced tomatoes with juice
- 1 (10 oz) can Rotel tomatoes
- 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 garnish
Directions:
Step 1
Preheat the oven to 350 degrees F and grease a 9 x 13 casserole dish with nonstick cooking spray. Set it aside. Next, cook the spaghetti pasta according to its package directions. In a large pan over medium-high heat, add the ground beef, break it apart, and cook it until brown. Once done, drain the excess grease, then add 1/4 cup chicken broth and 1 packet of taco seasoning. Next, add 1 (14 oz) can of dice tomatoes with the juice, 1 (10 oz) can of Rotel tomatoes, 1 (10 oz) can of cream of chicken soup, and 8 oz of sliced Velveeta cheese block. Stir well together.
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Step 2
Once the cheese melts, turn off the heat, and stir in the cooked spaghetti pasta. Transfer the spaghetti to the prepared casserole dish and spread it evenly. Sprinkle 1 1/2 cups of Mexican cheese blend over the top, then place the casserole in the preheated oven. Bake it for about 25 to 30 minutes. After baking, garnish it with some chopped green onions, then let it rest for a few minutes before serving.
Taco Spaghetti Bake Recipe
