With a Tex-Mex twist: spaghetti. Everyone will want seconds because it is so delicious.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 6 ounces spaghetti
- 1 pound ground beef
- ½ cup diced onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- ⅔ cup water
- 1 ounce taco seasoning
- 1 (8 ounce) package processed cheese (such as Velveeta®), cubed
- 1 cup shredded sharp Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 5 minutes. Stir in mushroom soup, tomatoes, water, and taco seasoning. Cook until well combined. Add Velveeta® and stir until melted, about 5 minutes.
- Drain spaghetti and add to skillet. Top with Cheddar cheese, cover, and let stand until cheese has melted.
Reviews
Omg this is soooooo delicious. I used vegan cheese instead. But omg this is amazing
So far my family likes it. I doubled the recipe and used sharp cheddar instead of Velveeta. I think cream of mushroom is the magic ingredient.
I really enjoyed this recipe and being only one person the recipe was just the right size for me to have 2 rather big meals. Also with food prices the way they are its a recipe I can afford to make.