1 pound lean ground beef
½ onion finely diced (optional; I added because we like onion)
1 (1.25-ounce) package taco seasoning * (see below)
1 (10-ounce can) Rotel Mild Diced Tomatoes & Green Chilies
3 cups water
8 ounces spaghetti (I broke it in half)
1/2 cup shredded Mexican blend or Monterey Jack cheese
* homemade taco seasoning
½ tsp. chili powder
½ tsp. paprika
½ tsp. sea salt
¼ tsp. cumin
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. dried cilantro
1/8 tsp. black pepper
1. Brown meat and onion, if using, in a large stockpot or Dutch oven over medium high heat. Make sure to crumble the beef as it cooks; stir in taco seasoning. Drain any excess fat.
2. Stir in Rotel, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through and water is mostly evaporated, about 11-12 minutes (see spaghetti package instructions)
3. Remove from heat and top with cheese. Cover until melted, about 2 minutes.
4. Serve immediately, garnished with a spoonful of sour cream, if desired.