(Source: bettycrocker.com & photos also & courtesy of Evana)

••••TACO SPAGHETTI BAKE!!

• 
  

Taco Spaghetti Bake

• Prep Time
  35 MIN
• Total Time
  1 HR 10 MIN
• Servings
  8

Ingredients

12

oz uncooked spaghetti 

1

lb lean (at least 80%) ground beef 

1

cup chopped onion 

1

package (1 oz) Old El Paso™ original taco seasoning mix

1/4

cup water 

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

teaspoon ground cumin

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 

1

can (15 oz) Muir Glen™ organic tomato sauce

2

cups shredded Mexican cheese blend (8 oz)

8

oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions 

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
• 2 In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
  
• 3 Bake 30 to 35 minutes or until cheese is melted and lightly browned.