Taco Spaghetti

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.

Once I covered it and reduced to simmer, I simmered it for 13 minutes, and the pasta was just about done, but the sauce was still very watery, so I left it simmer for a few more minutes uncovered and the sauce reduced and it all came together very nicely.

Cook the other half of the box separately and incorporate it into the finished dish since there will be plenty of meat/sauce.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.