Ingredients 12 oz spaghetti1 lb ground beef1 packet taco seasoning (or 2 tbsp homemade blend)1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)2 cups beef broth1 cup tomato sauce1 cup shredded cheddar cheese1/4 cup diced red onionFresh cilantro for garnish1 tbsp olive oilInstructionsHeat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain excess grease.Sprinkle taco seasoning over the beef and stir well to coat.Add Rotel tomatoes, beef broth, and tomato sauce to the skillet. Stir to combine and bring to a simmer.Break the spaghetti in half and add it to the skillet. Stir to ensure the pasta is fully submerged in the liquid.Cover and cook for 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.Sprinkle shredded cheddar cheese over the top, cover, and let the cheese melt for 2–3 minutes.Garnish with diced red onion, fresh cilantro, and additional toppings if desired. Serve immediately.
