1 Tbsp. Olive oil
1 ½ lbs. Ground beef
8 oz. Spaghetti noodle uncooked
1 Can fire roasted rotel
1 Packet of taco seasoning
2 Tbsp. Tomato paste
1 C. Taco blend shredded cheese
3 C. Water
Fresh chopped tomato and green onion for garnish
Heat the oil in a deep-sided skillet on the stove over medium-high heat.
Add the ground beef to the skillet and cook until browned. Drain away any excess liquid.
Place the Rotel, taco seasoning, and tomato paste into the skillet with the meat and stir to combine well.
Pour the water into the skillet, and break the spaghetti in half before adding it as well.
Stir to combine and bring the mixture to a boil.
Reduce the heat to medium-low, cover and simmer for 12-15 minutes, or until the spaghetti is cooked to your liking.
Pour off any excess liquid.
Sprinkle the cheese on top of the mixture, put the lid on, and allow the cheese to melt.
Garnish with fresh chopped tomato and green onion if desired before serving.