110 oz.can diced tomatoes and green chilies (Ro-Tel mild)
115 oz.can tomato sauce
1poundspaghetti (1 box)
1 1/2cupMonterrey Jack cheese - shredded
1cupcheddar cheese - shredded
chopped tomatoes and chives for garnish
Heat oven to 350 degrees. Prepare a 13x9 inch baking dish with non-stick spray and set aside.
In a large pot, cook spaghetti according to package directions making sure to salt water. When done, drain. Set aside.
In a large skillet, cook ground beef along with onion. When beef is no longer pink, drain off any excess fat. Add taco seasoning, diced tomatoes and green chilies (DO NOT drain), water and tomato sauce. Mix and cook until sauce has thickened, approximately 8 minutes. Add spaghetti and mix well. Add in 1 cup of Monterrey Jack cheese and stir. Pour spaghetti mixture into prepared dish. Top with remaining Monterrey Jack and cheddar cheese. Cover with foil and bake for 20 minutes. Uncover and continue cooking for 5 more minutes until cheese is melted and golden.
Remove from oven and let rest 5 minutes. Top with chopped tomatoes, chives and sour cream. Serve!