INGREDIENTS
- 8 oz (about 225g) spaghetti
- 1 lb (450g) ground beef
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup water
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 small onion, diced (optional)
- 1 tbsp olive oil (if cooking onion)
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Cook Spaghetti
- Cook spaghetti according to package instructions. Drain and set aside.
- Cook Ground Beef
- In a large skillet, brown ground beef over medium heat. Drain excess fat.
- Add Seasoning & Tomatoes
- Stir in taco seasoning, water, and diced tomatoes with green chilies. Simmer for 5 minutes until thickened.
- Combine with Spaghetti
- Add cooked spaghetti to the skillet and mix well. Stir in sour cream and half of each cheese.
- Top with Cheese
- Sprinkle remaining cheese over the top. Cover and cook on low for 3–5 minutes until cheese is melted.
- Garnish & Serve
- Top with chopped cilantro or green onions and serve hot!
Optional Add-ins: black beans, corn, jalapeños, or crushed tortilla chips for crunch!
Let me know if you’d like a baked version or spicy twist!