INGREDENT
- 8 oz (about half a box) spaghetti
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- 1/4 cup chopped onion (optional)
- 1 tablespoon olive oil
- Salt, to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Cook the Spaghetti:
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and set aside. - Cook the Beef:
In a large skillet, heat olive oil over medium heat. Add chopped onion (if using) and cook until softened. Add ground beef and cook until browned. Drain excess fat. - Add Taco Seasoning:
Stir in taco seasoning and 1/2 cup water. Let simmer for 2-3 minutes until slightly thickened. - Add Tomatoes:
Stir in the can of diced tomatoes with green chilies. Simmer for another 2-3 minutes. - Combine Spaghetti & Sauce:
Add the cooked spaghetti into the skillet with the beef-tomato mixture. Toss until everything is well coated and heated through. - Add Cheese:
Sprinkle the shredded cheese over the spaghetti and let it melt. Stir gently to combine or serve with cheese melted on top. - Garnish & Serve:
Garnish with chopped cilantro or green onions if desired. Serve hot!
Let me know if you want a one-pot version or a baked casserole-style version too!