1 pound lean ground beef

1 large yellow onion, diced

1 (15-ounce) can tomato sauce

1 (10-ounce) can Rotel diced tomatoes and chilies, undrained

1/4 cup sour cream

1/4 cup taco seasoning

1 tablespoon hot sauce

10 ounces spaghetti

1 1/2 cups Colby Jack cheese, shredded

Sliced olives (optional topping)

Sliced green onions (optional topping)

Diced tomatoes (optional topping)

Cook Mode Prevent your screen from going dark

Cook the ground beef in a large skillet over medium-high heat, breaking it up as it browns.
Add the diced onion and cook until softened and translucent.
Stir in the tomato sauce, Rotel tomatoes with juices, sour cream, taco seasoning, and hot sauce.
Reduce heat and simmer for about 10 minutes, stirring occasionally.
Meanwhile, cook the spaghetti according to package directions until al dente, then drain.
Stir the shredded Colby Jack cheese into the sauce until melted and creamy.
Add the cooked spaghetti to the skillet and toss until fully coated.
Serve hot and garnish with olives, green onions, and diced tomatoes if desired.

Adjust spice level by using mild Rotel or skipping the hot sauce.

Short pasta like penne or rotini can be used instead of spaghetti.

Add vegetables such as bell peppers or corn for extra texture.

Reheat leftovers with a splash of water or milk to loosen the sauce.