Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• ¼ cup yellow onion, chopped
• ¼ cup taco seasoning (or 1 packet)
• 10 oz can Rotel tomatoes (do not drain)
• 8 oz uncooked spaghetti noodles
• 3 cups water
• 4 oz shredded cheddar cheese
• ½ cup chopped cilantro

Instructions

1. In a large 12-inch skillet, heat the olive oil over medium heat. Add the ground beef and onion, cooking until the meat is browned and the onions are softened and translucent.
2. Stir in the taco seasoning, Rotel tomatoes (with juice), uncooked spaghetti noodles, and water. Bring the mixture to a boil over high heat.
3. Once the water is boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the spaghetti is tender and the liquid is absorbed.
4. Remove the skillet from the heat. Sprinkle half of the shredded cheese over the pasta and stir it in to coat the spaghetti and meat mixture.
5. Top with the remaining cheese and sprinkle with chopped cilantro before serving.

Jenn’s Tips

• Storing: Leftovers can be kept in an airtight container in the fridge for 3-4 days.
• Toppings: Customize with taco toppings such as diced tomatoes, black olives, or onions. You can either mix them in or use them as a garnish.
• Baking Option: For extra cheesy flavor, transfer the mixture to a casserole dish, top with cheese, and bake at 350°F for 10 minutes. Then broil for an additional 3-5 minutes until the cheese is browned.
• Fresh Ingredients: For the best taste, use fresh, high-quality ingredients.
• Pasta Tip: Cook spaghetti al dente to ensure it doesn’t become mushy.
• Brown Meat: Be sure to fully brown the meat to enhance the flavor.
• One-Pan Convenience: This recipe is a one-pot meal, making cleanup a breeze while enhancing the flavors.
• Seasoning: Taste the dish before serving and adjust the seasoning if needed.

• Top with extra cilantro or a dollop of sour cream for a refreshing finish.