Ingredients
12 oz spaghetti
1 lb ground beef
1 packet taco seasoning (or 2 tbsp homemade blend)
1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
2 cups beef broth
1 cup tomato sauce
1 cup shredded cheddar cheese
1/4 cup diced red onion
Fresh cilantro for garnish
1 tbsp olive oil
Instructions
In a large skillet, heat the olive oil over medium heat. Cook the ground beef until it turns golden and crumbles. Empty the extra grease.
Coat the beef by sprinkling taco seasoning over it and stirring thoroughly.
To the skillet, add the tomato sauce, beef stock, and Rotel tomatoes. Bring to a simmer after stirring to mix.
Add the spaghetti to the skillet after breaking it in half. Make sure the pasta is completely immersed in the liquid by stirring it.
Cover and boil, stirring periodically, until the spaghetti is soft and most of the liquid has been absorbed, 12 to 15 minutes.
Top with shredded cheddar cheese, cover, and allow to melt for two to three minutes.
Add fresh cilantro, sliced red onion, and more toppings if you’d like.
Serve immediately.
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