Slow Cooker Taco Spaghetti
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 diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese
chopped green onions, optional
Prepare spaghetti as package directs. Drain and return to pan.
Cook meat until no longer pink. Drain and return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 2-3 minutes until water evaporates.
Stir in soup, Velveeta and tomatoes w/green chilies. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in cooked spaghetti and pour into slow cooker with liner. Cook on low 3-4 hours. Stir in cheddar cheese and heat until bubbly. Serve with chopped green onions if desired.
This can also be prepared as directed and baked in a 9X9” greased pan at 3500 for about 30 minutes until heated through and bubbly.
Double the recipe and bake in a 9X13” for a larger crowd.