Preheat the oven to 350. Prepare baking dish with cooking spray. Place large stock pot filled with 5 quarts of water on to boil on the stovetop.

When water is boiling add the spaghetti noodles and cook until al dente (follow box instructions - but usually about 9-10 minutes).

In a skillet, brown the ground beef over medium heat, pour off the fat and then add the two packets of taco seasoning and 1/3 cup of water - continue to heat over medium heat until the water is mostly absorbed. Then add the tomatoes, velveeta and cream cheese and turn the heat off.

When pasta is done, drain well in a colander and then place back into the stock pot. Pour the meat mixture over the top and stir well.

Place the meat/spaghetti mixture into a 9x13 baking dish. Top with the grated cheese. Bake in the oven for about 15-25 minutes until the cheese is melted through.

Garnish and serve.