Cook and brown ground beef in hot oil. Drain excess grease.
Sprinkle taco seasoning over beef and mix. Stir in peppers and Rotel tomatoes.
Add water and spaghetti, making sure the spaghetti is covered with the liquid. Bring to a boil. Reduce heat to a simmer and cover. Cook until spaghetti is al dente (check cook time on spaghetti package).
Remove from heat. Add sour cream and cheese, stir gently until melted.
Top with garnish if desired.
Notes
Nutrition calculated without optional garnish.
Be sure to prepare pasta al dente. It will continue to cook as it sits.
Sub in Greek yogurt for sour cream if needed.
Refrigerate leftovers in a covered container for up to 4 days.
Add a bit of sour cream when reheating to help loosen it up.