1-2cupswaterdepending on the consistency of the salsa you are using
8ouncesdry spaghetti
2Roma tomatoesdiced
¼cupchopped fresh cilantro
2green onionssliced
Instructions
Heat a large skillet over medium-high heat.
Add ground beef and cook, stirring regularly, until no longer pink.
Stir in the onion, and cook until the onion has softened, about 2-3 minutes.
Stir in spices, tomatoes, salsa, spaghetti, and 1 cup water.
Reduce heat to medium and simmer until pasta is al dente and liquid has been almost completely absorbed, stirring occasionally. It should take about for about 10 minutes. Add more water if pasta absorbs liquid too quickly.
Remove from heat and season with salt and additional spices to taste.
Serve garnished with Roma tomato, green onion, and cilantro.
Notes
Lean ground beef: If you use lean ground beef, you may not need to drain the it.
Diced onion: White onion, yellow onion, or red onion will work.
Diced tomatoes: You won't drain the tomatoes.
Chunky tomato salsa: Use whatever type of tomato salsa you like.
Dry spaghetti: I use regular spaghetti. If you use whole wheat or another type of spaghetti, you may need to add more liquid.