Good Eating Tuesday: One Pot Taco Pasta

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Today's recipe is one I tried late last week originally called "Taco Spaghetti," but I didn't use spaghetti noodles.
Instead I used my favorite veggie Ronzoni Garden Delight Italian Trio that's a mix of twists, penne and shells instead.
It came out saucy I thought, like a very thick chili.
 I think this recipe would make a great "Taco Chili" with a little modification to make it a little less thick.
(Photo is my own)

One Pot Taco Pasta
Ingredients:
1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti noodles or pasta of your choice
1/2 cup shedded cheddar cheese
1/2 cup shredded mozzarella cheese

 Garnish:
2 Tablespoons chopped Cilantro
Diced Roma tomato
Extra cheese

 Directions:

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes. (I stirred my cheese in since it was so saucy)
Serve immediately, garnished with tomato and cilantro, if desired.
*****
Good with sour cream and taco chips on the side.

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