Craving both savory spaghetti and crunchy tacos? Why not have the best of both worlds! This amazing and cheesy Taco Spaghetti recipe will combine two of your favorite things AND elevate your cooking game. Al dente spaghetti noodles are mixed with diced tomatoes and green chilies, cheese, tender ground beef, and more — you’ll have all the flavors you love from spaghetti and tacos. Taco Spaghetti is the perfect way to switch up your dinners; it’s hearty, cheesy, easy to make, and absolutely scrumptious!
Ingredients
- 8 ounces spaghetti noodles
- 1 pound lean ground beef
- 1 (1-ounce) packet low-sodium taco seasoning
- 3/4 cup water
- 1 (8-ounce) container plain Greek yogurt,
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 (8-ounce) package Velveeta® cheese, cubed
- 1 cup cheddar cheese, shredded
- 2 green onions, optional, diced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray an 11×7-inch or a 9×9-inch baking pan with nonstick cooking spray. Set it aside.
Step 3 –Cook the spaghetti noodles in a large pot of salted water until al dente, according to the package directions. Drain the water.
Step 4 –In a large skillet over medium-high heat, cook the ground beef, while crumbling, until no pink remains, about 5 minutes.
Step 5 –Drain the excess grease from the skillet.
Step 6 –Add the taco seasoning and the water. Cook, while stirring, for 5 minutes.
Step 7 –Add the Greek yogurt, the diced tomatoes with green chilies and their juices, and the Velveeta cheese to the beef mixture, stirring until the cheese has melted.
Step 8 –Stir in the cooked spaghetti.
Step 9 –Pour the spaghetti mixture into the prepared baking dish.
Step 10 –Evenly top the spaghetti mixture with the shredded cheese.
Step 11 –Bake, uncovered, until it is hot and bubbly, about 20 minutes.
Step 12 –Garnish with the diced green onions and serve.
