Taco Spaghetti

You’ll need:

• 2 tablespoons of olive oil

• 1 pound of ground beef

• ¼ cup of yellow onions

• 10-ounce can of Rotel tomatoes

• ¼ cup of taco seasoning mix, 1 packet or homemade taco seasoning

• 8 ounces of spaghetti noodles, uncooked

• 3 cups of water

• 4 ounces of cheddar cheese, shredded

• ½ cup of fresh cilantro, chopped


STEP ONE: Heat the olive oil in a 12-inch skillet over medium heat.

STEP TWO: Brown the ground beef and onions until the meat is no longer pink and the onions are soft and translucent. Drain meat if needed.

STEP THREE: Add the taco seasoning, Rotel tomatoes (including the juice), uncooked spaghetti noodles, and water. Turn the heat up to high and bring to a boil.

STEP FOUR: Once the water comes to a boil reduce the heat to low, cover, and simmer for 15 minutes until the spaghetti is al dente.

STEP FIVE: Remove from the heat. Sprinkle half of the cheese into the pan and stir well.

STEP SIX: Top with remaining shredded cheese and cilantro, then serve.

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