I love casseroles because they make a big pan of food, they serve a crowd (or a large family), they’re usually inexpensive which means the ingredients won’t blow the grocery budget, and the leftovers are so good for another dinner or lunches through out the week.
1. 1/4 cup water
2. 1 can (15 oz) chili beans, undrained
3. 1 can (15 oz) tomato sauce
4. 8 oz velveeta cheese, cubed
5. 1 cup shredded cheese
6. chopped tomato & green onion for garnish
7. 1 box (1 lb) thin spaghetti noodles
8. 1 lb lean ground beef
9. 1 packet taco seasoning
1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray.
2. In a skillet pan, cook ground beef over medium-high heat until no longer pink. Drain and return to pan.
3. Add the taco seasoning and water to the beef, stir until combined together.
4. Add the undrained chili beans, tomato sauce, and chunked Velveeta cheese. Stir together and let the Velveeta melt. Turn heat to low and let simmer while the pasta cooks.
5. Meanwhile, cook pasta according to package instructions. Remember to salt your water so your pasta has some flavor!
6. Drain pasta when done and add to the taco beef mixture. Stir together and dump into the prepared baking dish. Top with the shredded cheese.
7. Cook for 20 minutes. Garnish with chopped tomato and green onion.
Use any type of shredded cheese for the topping. I normally use Colby Jack because I always have that in the fridge.
The box of Velveeta comes in a 16 oz size, so I will normally use closer to 10-12 oz of it because we like it really cheesy.