Taco Spaghetti
Cook time
Total time
Recipe type: Main Course
Serves: 6
  • ½ pound (8 ounces) spaghetti noodles
  • 1 pound lean ground beef
  • 1 (1 ounce) packet low-sodium taco seasoning
  • ¾ cup water
  • 1 (8 ounce) container plain greek yogurt
  • 1 can (10 ounce) Rotel (diced tomatoes and green chilies), undrained
  • 1 (8 ounce) package Velveeta cheese, cubed
  • 1 cup shredded cheddar cheese
  • 2 green onions, diced
  1. 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.
  2. Boil spaghetti noodles in a large pot of salted water until al dente. (According to package directions.) Drain water.
  3. 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.
  4. 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.
  5. Top evenly with shredded cheddar cheese. Bake for 20 to 30 minutes or until hot and bubbly.
  6. Serve and garnish with diced green onion. Enjoy!
Recipe by Life In The Lofthouse at https://life-in-the-lofthouse.com/taco-spaghetti/