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Recipe By: Mike Ito

Taco spaghetti bake


  • 12 to 16 ounces of spaghetti
  • 1 pound of lean ground meat
  • 1 cup of chopped onion
  • One package of taco seasoning
  • 1/4 cup of water
  • One can of chopped green chilies
  • 1 teaspoon of ground Cumin
  • 14.5 can of diced tomatoes
  • 15 ounce can of tomato sauce
  • 2 cups of shredded Mexican blend cheese
  • 8 ounces of shredded Velveeta cheese
Purchase Ingredients


Cook spaghetti to al dente
Cook meat and onions
Stir and taco seasoning, water, Chili’s and cumin
Add diced tomatoes and sauce
Add half the shredded cheese
Add spaghetti and mix well
Pour 1/3 mixture into greased baking dish, scatter 1/2 velveeta, repeat, add remaining mixture
Top with remaining cheese
Bake for 30-35 minutes

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