Ingredients
- 1 pound lean ground beef
- 1/2 bell pepper diced (any color)
- 1 small yellow onion chopped
- 1 envelope taco seasoning
- 1 jalapeño seeded and diced
- 1 can diced tomatoes (14 1/2 ounces) undrained
- 1 cup frozen corn thawed and drained
- 1 can tomato sauce (8 ounces)
- 3 cups water
- 8 ounces dried spaghetti noodles broken into thirds
- 1 cup cheddar cheese shredded
- Green onions sliced, for garnish
Instructions
- In a large skillet over medium heat, cook the lean ground beef, bell pepper, and onion until the beef is browned and the onion is soft, about 8-10 minutes. Drain off any excess fat.
- Stir in the taco seasoning, jalapeño, diced tomatoes, corn, tomato sauce, and water.
- Bring the mixture to a boil. Add the spaghetti, reduce heat to low, cover, and simmer, stirring occasionally, until the pasta is al dente, about 20-25 minutes. If the liquid evaporates before the pasta is ready, add a splash of water and cover until the desired doneness.
- Remove from heat. Sprinkle the shredded cheddar cheese over the hot spaghetti. Stir briefly until the cheese slightly melts. Garnish with green onions, if desired. Serve immediately.
