Taco Spaghetti To Die For


8 ounces spaghetti

1-1/4 pounds lean ground hamburger or ground turkey

(1-oz) bundle taco flavoring

2/3 cup water

1 can (10.75-oz) cream of chicken soup

1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained

1 (8-oz) bundle Velveeta cheddar, cubed

1-1/2 cups destroyed cheddar


Preheat stove to 350 degrees. Gently shower a 9×9-inch container with cooking splash. Put in a safe spot.

Cook pasta as per bundle headings. Channel. Put in a safe spot.

In a huge skillet cook ground hamburger over medium-high warmth until never again pink. Channel fat. Return meat to skillet. Include taco flavoring and water. Blend to consolidate. Cook for 5 minutes.

Blend in soup, Velveeta and Rotel tomatoes. Diminish warmth to low, and cook until the cheddar dissolves, mixing always.

Blend in cooked spaghetti and fill arranged dish. Top with cheddar.

Prepare for 30 minutes or until warmed through.

Sustenance Facts: Servings Per Container 4