2 tablespoons chopped fresh cilantro, plus more for garnish
How to Make It
Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef, onion, and taco seasoning. Cook, breaking up the beef with a wooden spoon, until the meat is browned, 3–5 minutes. Stir in the tomato paste and canned diced tomatoes.
Add the spaghetti and water. Bring to a boil, then cover, reduce the heat to medium-low, and simmer until the pasta is cooked through, about 15 minutes.
Remove the pot from the heat and add the cheddar cheese, mozzarella cheese, diced Roma tomato, and cilantro. Stir until the cheese is melted.
Serve immediately, garnished with more Roma tomato and cilantro, if desired.