Good Eating Tuesday: One Pot Taco Pasta

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.