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Last Night’s Dinner: Taco Spaghetti


• 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



Step 1

Preheat the oven to 350 degrees F.

Step 2

Spray an 11x7 or a 9x9 inch baking pan with nonstick cooking spray. Set aside.

Step 3

Cook the spaghetti noodles in a large pot of salted water until al dente. Drain the water.

Step 4

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.

Step 5

Add the taco seasoning and water. Stir and cook for 5 minutes.

Step 6

Mix in the greek yogurt, Rotel, and Velveeta cheese to the hamburger mixture. Stir until the cheese has melted.

Step 7

Stir in the cooked spaghetti and pour everything into the prepared baking dish. Evenly top it with shredded cheese.

Step 8

Bake, uncovered, for 20 minutes or until it is hot and bubbly. Garnish with diced green onion. Serve and enjoy!


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