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Taco spaghetti

Posted April 05, 2017 in Recipes

20170302_223205I think I might be considered, by some, as a “recipe geek.” Not only do I enjoy cooking and baking, I especially enjoy exploring new recipes and occasionally, in my spare time, I can be found reading a cookbook like some people read novels. Specific things entice me, and I take those into consideration before trying a new recipe — whether or not it sound appetizing. I also like recipes that use “normal” ingredients, things that I most likely already have on hand. I also like finding new recipes that I think would transport well or be good to take to potluck gatherings.

The following recipe met all of those criteria, and, after fixing it the first time and taking it to a co-op meal, it received rave reviews and made the cut to be included on my “tried and true” list.

 

  • 8 ounces spaghetti
  • 1-1/4 pounds lean ground beef or ground turkey
  • 1 (1 ounce) package taco seasoning mix
  • 2/3 cup water
  • 1 can (10.75 ounces) cream of chicken soup
  • 1 can (10 ounces) Rotel diced tomatoes with green chiles
  • 1 (8 ounces) package Velveeta cheese, cubed
  • 1-1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees and lightly spray a 9-inch by 9-inch pan or casserole dish with cooking spray.

Cook pasta according to package directions but do not overcook. Drain and set aside.

In a large skillet, cook ground meat until no longer pink. Drain and return the meat to the skillet. Add taco seasoning and water. Stir to combine and cook for 5 minutes.

Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low and cook until the cheese melts, stirring frequently.

Stir in cooked spaghetti and pour into the prepared dish then top with the cheddar cheese.

Bake for 30 minutes or until heated through.

This can easily be doubled for a 9-inch by 13-inch pan. It also freezes well for use later, and any leftovers are just as good, or maybe better, warmed up later. ♦





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