Ingredients:
1 lb ground beef
8 oz spaghetti
1 packet taco seasoning (or homemade)
1 can (10 oz) Rotel (diced tomatoes & green chilies)
1/2 cup tomato sauce
1/2 cup water
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 small onion, diced
2 cloves garlic, minced
Optional toppings: chopped cilantro, sour cream, sliced jalapeños
Instructions:
Cook the Pasta:
Boil spaghetti in salted water until al dente. Drain and set aside.
Brown the Beef:
In a large skillet over medium heat, cook ground beef and onion until browned. Drain excess fat.
Add garlic and cook for 30 seconds.
Add Seasoning and Tomatoes:
Stir in taco seasoning, Rotel, tomato sauce, and water. Simmer for 5–7 minutes to thicken slightly.
Combine with Pasta:
Add cooked spaghetti into the skillet and toss to coat evenly. Sprinkle in half of the cheese and stir.
Cheese It Up:
Top with remaining cheese, cover, and cook on low heat until cheese is melted and bubbly.
Serve:
Garnish with cilantro, sour cream, or jalapeños if desired.
