Ingredients
- 1 box (1 lb) thin spaghetti noodles
- 1 lb lean ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 can (15 oz) chili beans, undrained
- 1 can (15 oz) tomato sauce
- 8 oz velveeta cheese, cubed
- 1 cup shredded cheese
- chopped tomato & green onion for garnish
Instructions
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Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray.
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In a skillet pan, cook ground beef over medium-high heat until no longer pink. Drain and return to pan.
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Add the taco seasoning and water to the beef, stir until combined together.
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Add the undrained chili beans, tomato sauce, and chunked Velveeta cheese. Stir together and let the Velveeta melt. Turn heat to low and let simmer while the pasta cooks.
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Meanwhile, cook pasta according to package instructions. Remember to salt your water so your pasta has some flavor!
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Drain pasta when done and add to the taco beef mixture. Stir together and dump into the prepared baking dish. Top with the shredded cheese.
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Cook for 20 minutes. Garnish with chopped tomato and green onion.
Recipe Notes
Use any type of shredded cheese for the topping. I normally use Colby Jack because I always have that in the fridge.