Ingredients
– 2 tablespoons olive oil
– 1 pound ground beef
– ¼ cup yellow onions
– ¼ cup taco seasoning or 1 packet
– 10 oz. can Rotel tomatoes, do NOT drain
– 8 oz. spaghetti noodles, uncooked
– 3 cups water
– 4 oz. cheddar cheese, shredded
– ½ cup chopped cilantro
Instructions
Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in the skillet until the meat is no longer pink and the onions are soft and translucent.
Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
Bring to a boil over high heat. Once the water comes to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
Top with the remaining cheese and cilantro.
Enjoy!
Taco Spaghetti
