• 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
Preheat the oven to 350 degrees F.
Spray an 11x7 or a 9x9 inch baking pan with nonstick cooking spray. Set aside.
Cook the spaghetti noodles in a large pot of salted water until al dente. Drain the water.
In the meantime, cook and crumble the ground beef in a large skillet over medium-high heat until the pink is no longer visible. Drain any grease.
Add the taco seasoning and water. Stir and cook for 5 minutes.
Mix in the greek yogurt, Rotel, and Velveeta cheese to the hamburger mixture. Stir until the cheese has melted.
Stir in the cooked spaghetti and pour everything into the prepared baking dish. Evenly top it with shredded cheese.
Bake, uncovered, for 20 minutes or until it is hot and bubbly. Garnish with diced green onion. Serve and enjoy!