Spray a 9×13-inch pan with cooking spray.
Over medium-high heat, cook ground beef until no longer pink. Drain. Stir in taco seasoning and water, cooking until absorbed.
In a saucepan, combine soup, milk, broth, tomatoes with chiles, and Velveeta. Heat until cheese melts.
Mix meat and cheese sauce, then add pasta. Transfer to pan, cover, and refrigerate overnight.
Preheat oven to 350ºF. Uncover casserole, top with Mexican cheese, and bake for 1 hour.
Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes plus chilling | Servings: 8
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