Ingredients
The following ingredients have 7 Servings
- 2 pound(s) ground beef
- 2 package(s) taco seasoning
- 2 can(s) Rotel tomatoes and chilies, 10 oz each
- 1 can(s) tomato paste, 6 oz.
- 1 pound(s) spaghetti
- 6 cup(s) water
- 2 cup(s) Mexican blend shredded cheese
Instruction
- Brown ground beef in a Dutch oven. Drain fat and return to pan.
- Stir in taco seasoning.
- Add Rotel, tomato paste and spaghetti.
- Cover with 6 cups of water.
- Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
- Pour spaghetti into a sprayed 13x9 casserole dish.
- Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
- You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).
