Taco spaghetti

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Step 1

Heat olive oil in a large stock pot or Dutch oven over beating high heat. Add ground beef and cook until beef has browned, about 3–5 minutes, making sure the crumble the beef as it cooks: start in taco seasoning. Drain excess fat. Stir in rotel, tomato paste, spaghetti, and 3 cups of water. Bring to a boil: cover, reduce heat and simmer until pasta is cooked through, about 13–16 minutes. Remove from heat and top with cheese. Cover until melt it about two minutes. Serve immediately, garnished with tomato and cilantro, if desired.