I can't handle spicy so we used the Ro*Tel Mild Diced Tomatoes and Green Chilies, but Ro*Tel makes a hot version as well. I skipped the Roma tomatos on top and used Cilantro McCormick Cilantro Leaves that we had on hand.
Nutrition Facts: 4 servings
Amount Per Serving: Calories 582.3 / Calories from Fat 235.8 / Total Fat 26.2 g / Saturated Fat 11.1 g / Trans Fat 0 g / Cholesterol 83.2 mg / Sodium 1282.2 mg / Total Carbs 51.8 g / Fiber 4.5 g / Sugars 6.2 g / Protein 33.1 g
Ingredients:
1 1/2 lbs ground beef
1 tablespoon olive oil
1 packet of taco seasoning (1.25-ounce)
1 can Ro*Tel Mild Diced Tomatoes & Green Chilies (10-ounce can)
1 tablespoon tomato paste
8 ounces of spaghetti
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
Directions:
Heat olive oil in a large pot over medium high heat. Add ground beef and cook until browned, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel tomato paste, spaghetti and 3 cups water. Bring to a boil; cover; reduce heat and simmer until pasta is cooked through - about 13 to 16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2-3 minutes.
Serve immediately - garnished with tomato and cilantro, if desired.
Let me know what you think!
