Taco Spaghetti // Life in the LoftHouse

 

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 9×9-inch or 11×7-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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