8 ounces spaghetti
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 9x9 casserole fish with cooking spray & set aside.
Cook noodles according to directions
In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
Bake for 30 min or till cheese is melted through.
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