Step 1

Saute the ground beef and onions in a skillet or large stockpot until the beef is browned and onions are translucent.

Step 2

Drain excess fat if there is any

Step 3

Add the water, RoTel, uncooked spaghetti, and taco seasoning mix.

Step 4

Bring to a boil and cover.

Step 5

Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.

Step 6

When the pasta is cooked stir in the cream of chicken soup and about 2/3 of the shredded Cheddar cheese.

Step 7

Heat until the cheese is melted into the sauce.

Step 8

Top with remaining cheese and put the cover back on until the cheese melts.

Step 9

Sprinkle with cilantro and serve.

Step 10

Spray a casserole dish with non-stick cooking spray.

Step 11

Make the taco spaghetti as directed but do not put the last layer of cheese on it.

Step 12

Spoon into the prepared baking dish.

Step 13

Smooth the top and add the remaining cheese.

Step 14

Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.