This simple one-pan dish brings together the bold taste of taco-seasoned beef and tender spaghetti, all simmered in a rich, creamy, cheesy tomato sauce. It’s comforting, hearty, and perfect for busy weeknights.
Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef (1½ lbs) and cook until fully browned. Drain off any excess grease.
Stir in the can of Rotel, the packet of taco seasoning, and the tomato paste. Combine well so the meat is evenly coated.
Pour in 3 cups of water. Break the spaghetti noodles in half and place them into the pan. Give everything a good stir, then bring it to a boil.
Lower the heat, cover the skillet, and simmer for 12–15 minutes, or until the spaghetti softens and cooks through.
If there’s extra liquid, drain it off. Sprinkle the shredded taco cheese across the top, cover again, and let it melt for a couple of minutes.
Garnish with diced tomato and sliced green onion for a fresh pop of flavor. Serve warm and enjoy!
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