Taco Spaghetti

 

• 2 tablespoons olive oil
• 1 pound ground beef
• ¼ cup yellow onions
•  1 packet taco seasoning 
• 10 oz. can Rotel tomatoes
• 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 skillet until meat is no longer pink and onions are soft and translucent.
  • Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
  • Bring to a boil over high heat. Once water comes to a boil, reduce 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 remaining cheese and cilantro.