1. Brown the Beef and Aromatics

Start by heating a large skillet over medium heat. Add the minced garlic, finely chopped onion, and ground beef. Using a spatula or wooden spoon, break the beef into chunks and stir frequently to cook evenly. Continue until the beef is browned, and the onions are soft. Drain off any excess fat to avoid a greasy dish.

2. Add Taco Seasoning and Tomatoes

Once the beef is browned and drained, stir in the taco seasoning packet. Make sure the seasoning is well distributed throughout the beef. Then, add the diced tomatoes and 2 cups of water. Stir to combine all the ingredients. The water is essential for cooking the spaghetti later.

3. Cook the Spaghetti

Now it’s time to add the spaghetti. Break the noodles in half if needed to fit them into the skillet, and submerge them in the liquid. Make sure the pasta is covered with the water and tomato mixture. Bring everything to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 12-15 minutes. Stir occasionally to prevent the spaghetti from sticking to the bottom of the pan. You’ll know it’s done when the spaghetti is tender and has absorbed most of the liquid.

4. Evaporate Excess Liquid

Remove the lid and let the dish cook for a few more minutes if you notice excess liquid. Stir occasionally to let any remaining moisture evaporate, but be careful not to let the spaghetti dry out completely.

5. Add the Cheese

Turn off the heat and sprinkle the shredded cheddar cheese over the top of the spaghetti. Cover the skillet again for a few minutes to let the cheese melt completely. Once it’s melted and gooey, you’re ready to serve.

6. Garnish and Serve

Before serving, sprinkle the freshly chopped parsley over the top for a pop of color and freshness. Scoop the spaghetti into bowls and enjoy immediately!