Taco Spaghetti

Contributed By: Terry Borden

Ingredients:

8 ounces dried spaghetti noodles
1 pound lean ground beef
1 packet (1 ounce) low-sodium taco seasoning
3/4 cup water
1 container (8 ounces) plain Greek yogurt
1 can (10 ounces) Rotel (diced tomatoes and green chilies), undrained
1 package (8 ounces) Velveeta cheese, cubed
1 cup shredded cheddar cheese
2 green onions, diced

Method:

Step 1 Preheat the oven to 350 degrees F.
Step 2 Spray an 11x7 or a 9x9 inch baking pan with nonstick cooking spray. Set aside.
Step 3 Cook the spaghetti noodles in a large pot of salted water until al dente. Drain the water.
Step 4 In the meantime, cook and crumble the ground beef in a large skillet over medium-high heat until the pink is no longer visible. Drain any grease.
Step 5 Add the taco seasoning and water. Stir and cook for 5 minutes.
Step 6 Mix in the Greek yogurt, Rotel, and Velveeta cheese to the hamburger mixture. Stir until the cheese has melted.
Step 7 Stir in the cooked spaghetti and pour everything into the prepared baking dish. Evenly top it with shredded cheese.
Step 8 Bake, uncovered, for 20 minutes or until it is hot and bubbly. Garnish with diced green onion. Serve and enjoy!

Helpful Hints:

Time: 50 minutes
Yield: 8 servings


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