Servings: 6 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients
- 340g spaghetti
- 450g lean ground beef
- 1 small yellow onion, diced
- 3 tbsp Cool Runnings taco seasoning
- 1 can (284g) diced tomatoes
- 120 mL reserved pasta water
- 115g cheddar cheese, shredded
- ¼ cup fresh cilantro, chopped, for garnish
Directions
1. Cook the spaghetti in a large pot of salted boiling water according to the package directions. Before draining, set aside 120 mL of the cooking water. Drain the pasta and set aside.
2. Heat a large skillet over medium high heat. Add the ground beef and onion, breaking up the beef as it cooks. Continue cooking for 6 to 8 minutes, or until the beef is browned and the onion is tender. Drain any excess grease.
3. Add the taco seasoning and can of diced tomatoes to the skillet. Pour in the reserved pasta water and stir everything together. Let the mixture simmer for about 5 minutes.
4. Add the cooked spaghetti to the skillet and toss well, making sure the pasta is evenly coated with the beef and tomato mixture.
5. Stir in half of the shredded cheddar until melted. Sprinkle the remaining cheese over the top and garnish with fresh cilantro.
6. Serve immediately with toppings such as sour cream, diced tomatoes, sliced jalapeños or extra cheese.