Taco Spaghetti

 

Ingredients:

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

Directions:

Heat olive oil in a large skillet over medium heat. Add the ground beef and chopped onions, cooking until the beef is browned and the onions are softened.
Stir in the taco seasoning and Rotel tomatoes (with juices). Mix well.
Add the uncooked spaghetti noodles to the skillet, then pour in 3 cups of water. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 12-15 minutes, or until the spaghetti is cooked and the liquid is mostly absorbed.
Stir in the shredded cheddar cheese until melted and well combined.
Remove from heat, garnish with chopped cilantro, and serve hot.
Servings: 4-6″