Ingredients

• 12 oz spaghetti
• 1 lb ground beef
• 1 packet taco seasoning (or 2 tbsp homemade blend)
• 1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
• 2 cups beef broth
• 1 cup tomato sauce
• 1 cup shredded cheddar cheese
• 1/4 cup diced red onion
• Fresh cilantro for garnish
• 1 tbsp olive oil

Instructions

1. Cook the Ground Beef:
   Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease.
2. Season the Meat:
   Sprinkle taco seasoning over the beef and stir well to coat evenly.
3. Add Base Ingredients:
   Add Rotel tomatoes (with liquid), beef broth, and tomato sauce to the skillet. Stir to combine and bring to a gentle simmer.
4. Add the Spaghetti:
   Break the spaghetti in half and add it to the skillet. Stir to ensure it is fully submerged in the liquid.
5. Cook the Pasta:
   Cover the skillet and cook for 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.
6. Add the Cheese:
   Sprinkle shredded cheddar cheese over the top. Cover the skillet and let the cheese melt for 2–3 minutes.
7. Garnish and Serve:
   Top with diced red onion, fresh cilantro, and additional toppings as desired. Serve immediately and enjoy!

Pro Tips

• Customize the Heat: Use spicy Rotel or add chili powder for an extra kick, or keep it mild for a family-friendly version.
• Protein Options: Swap ground beef with turkey, chicken, or plant-based meat for variety.
• Creative Toppings: Try crushed tortilla chips, diced avocado, or sour cream for added flavor and texture.