Taco Spaghetti

Ingrédients

2 lbs ground beef

1 ½ lbs spaghetti (or pasta of your choice)

16 oz Velveeta cheese, cubed

1 can (10 oz) Rotel (diced tomatoes and green chilies)

1 can (10.5 oz) cream of chicken soup

2 packets taco seasoning

Quick steps:

Boil your pasta until tender, then drain well.

Brown the ground beef in a large pot or skillet and drain the grease.

Instructions

Add the cooked pasta, beef, Rotel, soup, taco seasoning, and Velveeta cubes to the pot.

Stir gently over low heat until the cheese is completely melted and the sauce is smooth.

Serve immediately while piping hot.

Quick tips:

Cube the Velveeta into small pieces so it melts faster and more evenly. 🧀

If the sauce gets too thick, stir in a splash of milk or reserved pasta water.

Leftovers reheat well—just add a tiny bit of water to loosen the cheese sauce back up!