Taco Spaghetti


  • 1 clove garlic, minced
  • 1/2 a small onion, chopped
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 14 oz can rotel
  • 2 cups water
  • 8 oz spaghetti, uncooked
  • 1 cup shredded cheddar cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp Cajun seasoning

Add onion to a pot or large pan and cook until almost translucent, 3-4 minutes. Add garlic and cook for another minute, then add ground beef. Break it up into chunks with a spoon or spatula while cooking. Cook until browned. Then, drain the excess fat.

Add taco seasoning, rotel, and water. Mix to combine. Then, add spaghetti. Be sure that spaghetti is covered with the liquid. Bring to a boil. Then, reduce heat to low and cover skillet with a lid. Simmer for 12-13 minutes or until spaghetti is cooked, stirring occasionally.

Remove the lid. Cook for a few minutes more or until excess liquid evaporates. Add Cajun seasoning and turn off the heat.

Add shredded cheddar cheese. Then, cover the skillet with a lid again. Let the cheese melt. Add chopped fresh cilantro and serve immediately. Enjoy!