Tuesday, March 23, 2010

Easy Mexican Spaghetti Casserole Recipe

This recipe is so easy and so delicious!  The ingredients are basic so it is a great last minute meal.  The ingredients can also be easily modified to fit any taste and can be made mild, super spicy or anywhere in between.  Thanks for this great recipe Claudia!

Mexican Spaghetti Casserole
  • 1 can Cream of Mushroom Soup
  • 16oz. Velveeta Cheese
  • 1/4 cup milk
  • 1 packet Taco or Enchilada Seasoning
  • 1 package Spaghetti
  • 1 can Diced Tomatoes with Green Chilies
  • 1lb. Chicken Breasts
  • 1 can sliced Black Olives (optional)

  1. Cook the chicken in a skillet (with a little bit of oil or cooking spray) until it starts to brown and is no longer pink inside.  I like to season it with a little taco seasoning.  Dice or shred the cooked chicken.
  2. Prepare Spaghetti according to the package directions.
  3. Cut Velveeta cheese into small cubes.
  4. Combine Cream of Mushroom Soup, Velveeta Cheese, milk, Enchilada seasoning and diced tomatoes with green chilies in a bowl.  Add cooked chicken and cooked spaghetti to the mixture.
  5. Place in a lightly greased 11x13 baking dish and top with black olives (optional).
  6. Bake at 350 degrees for 25-30 minutes or until cheese is completely melted.

For more last minute recipes, visit Ultimate Recipe Swap at Life as Mom.


  1. Mmmmmm....This sounds so yummy. Most come right from the pantry. Thanks for sharing.

  2. I'm gonna save this one and try it soon!

  3. Oh wow, looks soooooo good! I am so envious of anyone who can serve cheese or even velveeta - my father-in-law won't eat it. Sigh.

    But I really, really wanna make this! haha

  4. Looks delicious! A great kids meal.


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