Taco Spaghetti

• 1 lb lean ground beef 90/10

• 1 cup onion, diced

• 1 package taco seasoning

• 1 tablespoon tomato paste

• 1 can drained Rotel Original diced tomatoes with chiles

• 8 oz spaghetti

• 2 1/2 cups beef broth

• 1/2 cup taco sauce

• 1/2 cup cheddar cheese, shredded

• 1/2 cup mozzarella cheese, shredded

• 2 roma tomatos, diced

• 2 tablespoons fresh cilantro, chopped

• Sour cream for topping

Heat large stockpot over medium-high heat. Add ground beef and onions. Cook until beef has browned, about 7-8 minutes, making sure to crumble the beef as it cooks.

Drain grease.

Stir in rotel and tomato paste.

Add spaghetti and beef broth . Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.

Stir in taco sauce.

Remove from heat and top with cheddar cheese and mozzarella. Cover and cook 3 minutes until cheese is melted.

Serve immediately. Top each bowl of spaghetti with a dollop of sour cream, diced Roma tomatoes and cilantro. Additional shredded cheese can be added too!