Taco Spaghetti
Spaghetti noodles, ground beef, diced tomatoes, green chilies and taco seasoning come together to make this Taco Spaghetti
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Servings: 8
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
Instructions
- Preheat oven to 350 degrees F. Spray an 9x9-inch or 11x7-inch (that's what I used) baking pan with non-stick spray. Set aside.
- Cook spaghetti noodles in a large pot of salted water until al dente. (According to package directions.) Drain water.
- Meanwhile, cook and crumble ground beef in a large skillet over medium high heat; until beef is no longer pink. Drain any grease. Add taco seasoning and water. Cook and stir for 5 minutes.
- Stir in greek yogurt, Rotel, and Velveeta cheese to hamburger mixture. Stir constantly until cheese has melted. Stir in cooked spaghetti and then pour everything into the prepared baking dish.
- Top evenly with shredded cheddar cheese. Bake, uncovered, for 20 minutes or until hot and bubbly.
- Serve and garnish with diced green onion. Enjoy!
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