Ingredients
Scale
- 8 ounces uncooked spaghetti noodles
- 1 1/2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 can fire-roasted Rotel (with green chilis)
- 2 tablespoons tomato paste
- 1 packet taco seasoning mix
- 3 cups water
- 1 cup shredded Fiesta blend or Taco blend cheese
- Chopped green onions or parsley for garnish
Instructions
- Brown the Beef: Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add Flavor Base: Stir in the tomato paste, Rotel (do not drain), and taco seasoning. Mix well to coat the beef evenly with the seasonings and tomato blend.
- Simmer the Pasta: Pour in the water and bring the mixture to a gentle simmer. Break the spaghetti in half and add it directly into the pot, pressing it down slightly so it’s submerged. Stir occasionally to prevent sticking.
- Cook Until Tender: Cover the skillet, reduce heat to low, and simmer for about 12-15 minutes, or until the pasta is cooked to your liking and most of the liquid is absorbed.
- Cheesy Finish: Give everything a good stir, then sprinkle the shredded cheese over the top. Cover again for 2-3 minutes until the cheese is melted and gooey.
- Garnish and Serve: Top with chopped green onions or parsley. Serve hot, straight from the pot!
Notes
- Flavor boost: Feel free to toss in some chopped onion or garlic while you’re browning the beef.
- Toppings are your friend: A dollop of sour cream or some fresh salsa on top adds great flavor and texture.
- Veggie power: Want more veggies? Sauté some bell peppers or onions with the ground beef. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes