Ingredients
- 1 lb ground beef
- 1 chopped onion
- 1 TBSP minced garlic
- 1/2 chopped bell pepper
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 10 oz can Rotel diced tomatoes & green Chilies
- 1 1/2 cups beef broth
- 8 oz spaghetti
- 1 cup cubed white queso blanco
Instructions
- Get your skillet over medium heat and add in your ground beef to let it start to brown.
- Next, you're going to add a chopped onion and bell pepper to the skillet and let that cook until the veggies start to soften.
- Drain any excess grease from the pan and season with taco seasoning and minced garlic. You can use a taco seasoning packet or the seasonings I have listed above.
- Add a can of Rotel (Diced tomatoes with green chiles) and the beef broth to the skillet.
- Stir that well and add 8 oz of spaghetti. Use a spatula to push the pasta down into the liquid. Be sure the spaghetti is completely covered in the beef broth.
- Bring that to a boil, lower the heat, and let cook 12-15 minutes stirring at least once to make sure the spaghetti doesn’t all stick together.
- Once the spaghetti is cooked add 1 cup of cubed Velveeta and stir well.
- Enjoy!!
Video
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