Step 1

Heat olive oil in a large deep pan (or pot) and add ground beef, crumble and cook until browned. Drain excess fat.

Step 2

Add the taco seasoning, diced pepper, and Rotel tomatoes to the pan and stir to combine.

Step 3

Add water and spaghetti, spreading the spaghetti out slightly on the top so it’s somewhat submerged and bring to a boil.

Step 4

Reduce heat, cover and simmer until al dente, about 15 minutes, stirring frequently.

Step 5

Remove from heat and stir in the sour cream and Mexican cheese until melted.

Step 6

Top with sliced tomatoes, jalapenos, and cilantro before serving, if desired.