Step 1

Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.

Step 2

Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.

Step 3

Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.

Step 4

Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.

Step 5

Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.

Step 6

Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.

Step 7

Turn off the heat and cover the pot until cheese starts to melt. Serve.