One Pot Taco Spaghetti

shared by Patty H.  (quick and tasty recipe; I halved it for the two of us and there was plenty; love the fact that there was only one pan to clean)

Ingredients:

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

Directions:

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.