1 tbsp olive oil
1 lb ground chuck
1 packet taco seasoning
1 tsp minced dehydrated onion
10-oz can Ro-Tel tomatoes & Green Chiles
1 Tbsp tomato paste
1 can pinto beans, drained
8-ounces spaghetti, broken in half
3 cups water
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
Sour Cream, if desired
Heat the oil in a large stockpot, Dutch oven or deep skillet with a lid over medium-high heat. Add the ground chuck and cook, crumbling and stirring, until the meat is browned. Drain excess fat.
Stir in the taco seasoning, dehydrated onion, Ro-Tel, tomato paste and pinto beans. Scatter the spaghetti over the meat mixture and pour in the water. Bring to a boil. Cover, reduce heat and simmer for 13-16 minutes.
Remove from heat, sprinkle with cheeses and replace the lid for about 2 minutes, or until the cheeses are melted.
Serve with sour cream if desired.
This was really tasty and really easy! I love that I didn't have to pre-cook the spaghetti!
Adapted from a recipe found on Pinterest and linked to http://damndelicious.net/2016/01/23/one-pot-taco-spaghetti/
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