In a pot, brown beef and onion over medium-high heat for 5-6 minutes.
500 g ground beef, 1 medium onion
Stir in taco seasoning, chili powder, corn, diced tomatoes, water and tomato sauce, bring to a boil.
1 teaspoon taco seasoning, ¼ teaspoon chili powder, 390 g diced tomatoes, 1 cup corn, 226 g tomato sauce, 2 ¾ cups water
Now, stir in the spaghetti, then reduce the heat and simmer for 20-25 minutes or until the pasta is fully cooked.
226 g dried spaghetti
Sprinkle the cheddar cheese on top and serve.
1 cup cheddar cheese
Notes
Do not overcook! Constantly check the texture of your pasta noodles if they are already soft enough. Overcooking makes your spaghetti a soggy mass.
In this recipe, I used canned tomatoes; however, if you like to use fresh tomatoes choose the best type of tomatoes for your spaghetti, such as Roma; It is a fleshy and meaty enough tomato to give you the substance you need for your sauce.
To Store: Refrigerate any leftover spaghetti for up to three days in a covered container. As soon as you're ready to serve, pop it in the microwave for a minute or two.