1 Tbsp. olive oil
1 lb. ground beef – leaner is ideal
½ cup yellow onion, diced
2 (1 oz.) taco seasoning packets – Low Sodium preferably
1 Tbsp. tomato paste
10 oz can diced tomato with green chilies (like Rotel Diced Tomatoes & Green Chilies) – Do Not Drain
8 oz spaghetti noodles – uncooked
3 cups water
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
1 Roma tomato, diced
2 Tbsp. fresh cilantro, chopped
Heat olive oil in a large stockpot over medium-high heat.
Add ground beef, yellow onions, and one packet of taco seasoning.
Cook until beef has browned, about 3-5 minutes but maybe a bit longer, making sure to crumble the beef as it cooks.
Stir in the tomato paste and diced tomatoes (remember not to drain).
Add spaghetti and water straight into the stockpot. Add 2nd taco seasoning packet if desired.
Bring to a boil; then reduce the heat, cover the pot, and simmer until the pasta is al dente, about 15 minutes.
Remove from heat and top with cheddar cheese, and mozzarella cheese. Stir until cheese melts.
Garnish with Roma tomato, and cilantro (if desired). Set out a variety of toppings.
Serve right away and enjoy!