And here we are, making this awesome dish yet again tonight. That’s number three for the week, it’s just irresistibly good!

1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish with cooking oil spray.

2. In a large ovenproof pot, brown the ground beef over medium heat, cooking until it’s no longer pink. Drain the excess fat.

3. Add the chopped onion and minced garlic to the pot with the ground beef and sauté until the onions are translucent.

4. Sprinkle the taco seasoning over the meat mixture, then stir in the diced tomatoes with their juices and the water. Allow this mixture to come to a simmer.

5. Toss in the broken spaghetti pieces, ensuring they are submerged in the liquid. Cover and let it cook for about 15 minutes, or until the pasta is al dente.

6. Turn off the heat and sprinkle the shredded cheese over the spaghetti. Cover the pot again and let the residual heat melt the cheese.

7. Place the pot in the preheated oven and bake for about 10 minutes, or until the cheese is bubbly and golden brown.

8. Carefully remove the pot from the oven. Garnish the top with the diced avocado and chopped cilantro. Add dollops of sour cream if desired.

9. Serve hot directly from the pot, allowing diners to scoop their own portions.

– To make this dish vegetarian, swap out the ground beef for a meat substitute like textured vegetable protein or cooked lentils.
– Spice it up by adding sliced jalapeños to the beef as it cooks, or a dash of hot sauce for that extra kick.
– For a gluten-free version, choose gluten-free pasta, and make sure the taco seasoning is free of gluten-containing additives.
– The leftovers store beautifully. Just seal them in an airtight container and refrigerate, reheating gently the next day for another round of this comforting meal.