Ingredients:

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

Instructions:

1. Cook the Beef:
   • Heat olive oil in a 12-inch skillet over medium heat.
   • Add ground beef and onion.
   • Cook until the beef is browned and the onions are soft and translucent.
2. Add Seasoning and Noodles:
   • Stir in taco seasoning and Rotel tomatoes (with juices).
   • Add uncooked spaghetti noodles and water.
   • Bring the mixture to a boil over high heat.
3. Simmer:
   • Once the water boils, reduce the heat to low.
   • Cover the skillet and let it simmer for 15 minutes.
4. Combine and Serve:
   • Remove from heat.
   • Sprinkle half of the shredded cheddar cheese over the pasta and stir to mix.
   • Top with the remaining cheese and fresh cilantro.

Tips:

• Toppings: Add extra taco toppings like diced tomatoes, black olives, or chopped onions, either mixed in or as a garnish.
• Bake for Extra Flavor: For a baked version, transfer the mixture to a casserole dish, sprinkle with cheese, bake at 350°F for 10 minutes, then broil for 3-5 minutes to brown the cheese.
• Use Quality Ingredients: Fresh, high-quality ingredients will enhance the flavor of this dish.
• Cook Pasta Al Dente: Make sure the spaghetti is cooked al dente to prevent it from becoming mushy.
• Brown the Meat Well: Browning the meat deeply will add more flavor to the dish.
• One-Pot Cooking: This recipe is designed for one-pan cooking, making cleanup easy and the flavors more concentrated.
• Adjust Seasoning: Taste the dish before serving and adjust the seasoning to your preference.
• Garnish: Add a final touch with fresh cilantro or a dollop of sour cream.

Jenn’s Notes:

• Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition