Taco Spaghetti

Lynn Bruce

2 T olive oil

1 pound of ground beef

¼ cup of yellow onions

1 packet of taco seasoning

10 ounce can of Rotel tomatoes

8 ounce of spaghetti noodles, uncooked

3 cups of water

4 ounce of Cheddar cheese, shredded

½ cup of cilantro, chopped

Heat the olive oil in a 12-inch skillet over a medium heat.

Brown the ground beef and onions until the meat is no longer pink and the onions are soft and translucent.

Add the taco seasoning, Rotel tomatoes (including the juice), spaghetti noodles, and water. Turn the heat up to high and bring to a boil.

Once the water comes to a boil reduce the heat to low, cover, and simmer for 15 minutes.

Remove from the heat. Sprinkle half of the cheese into the pan and stir well.

Top with remaining cheese and cilantro, then serve

Alternatively, follow steps 1,2 and 3, omitting the spaghetti and water, and simmer the sauce while making Fasta Pasta (18 minutes). Combine pasta with meat sauce and follow steps 4 and 5.

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