Instructions:
Preheat the oven to 350ºF.
Boil the spaghetti until it’s al dente, then drain and set aside.
In a skillet, brown the ground beef. After draining excess fat, return the skillet to the stove.
Stir in taco seasoning, water, chicken soup, diced tomatoes with their juice, and Velveeta cubes. Continue stirring until the cheese melts into a harmonious mixture.
Blend in the spaghetti, ensuring it’s well-coated
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I swear eating this never gets old, no matter the season!
