1lb. prepared taco meat 1 medium yellow onion 10 oz. can diced chilis and tomatoes, do NOT drain 8 oz. spaghetti noodles uncooked 3 cups water 8oz shredded Mexican blend cheese 1 cup Velveeta Queso Blanco, shredded or chunked In large skillet over medium heat, cook onion until soft and translucent. Add meat and heat 5 minutes. Add taco seasoning, diced chilis and tomatoes (including juice), spaghetti noodles and water. Bring to boil over high heat. Once water comes to boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat. Sprinkle half of cheese into pan and stir to distribute cooked spaghetti and cheese throughout the pan. Top with remaining cheese and any other taco toppings as desired. I topped mine with diced onion, cheese and sour cream. So good!