Roundup Record Tribune & Winnett Times -

BY MARIA DO

Ingredients

1 lb. 93% lean ground beef

1 small yellow onion, finely chopped

4 cloves garlic, finely chopped

4 c. water

1 (14.5-oz. can) diced tomatoes, preferably Rotel

1 (1-oz.) packet or 2 tbsp. homemade taco seasoning

8 oz. spaghetti

4 oz. Velveeta cheese or American cheese, cut or torn into pieces

1 c. (4 oz.) sharp cheddar cheese, shredded

1/2 c. chopped fresh cilantro, plus more for serving

Sour cream or Mexican crema, for serving (optional)

Directions

Step 1

In a large pot over medium-high heat, cook ground beef, onion, and garlic, stirring occasionally, until beef is browned, 5 to 6 minutes. Add water, tomatoes, and taco seasoning, then cover and bring to a boil.

Step 2

Break spaghetti in half lengthwise and add to sauce. Reduce heat to medium, cover, and simmer until pasta is tender, 12 to 14 minutes.

Step 3

Remove from heat and stir in Velveeta, cheddar, and cilantro until cheese is melted. Serve topped with more cilantro and sour cream, if using.