Ingredients
- 8 oz (about half a box) spaghetti noodles
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning mix
- 1 cup water
- 1 can (10 oz) Rotel diced tomatoes with green chilies (or regular diced tomatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- 1/2 cup diced onion (optional)
- 2 tablespoons olive oil
- Salt & pepper, to taste
- Optional toppings: sour cream, sliced green onions, chopped cilantro, jalapeños
Instructions
- Cook spaghetti noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion (if using) and sauté for 2-3 minutes until softened.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in taco seasoning, water, and the can of diced tomatoes (do not drain). Simmer for about 5 minutes until slightly thickened.
- Add the cooked spaghetti to the skillet and toss to coat well with the taco meat mixture.
- Sprinkle in shredded cheddar and Monterey Jack cheese. Stir until the cheese melts and coats the spaghetti.
- Taste and season with salt and pepper if needed.
- Serve hot and top with your favorite taco toppings like sour cream, green onions, cilantro, or jalapeños.
Would you like a version for the slow cooker or baked casserole style too? 🌮🍝