1. Cook the pasta

Prepare the spaghetti according to package directions. Drain and set aside.

2. Brown the beef and veggies

In a large skillet over medium-high heat, cook the ground beef with the diced onion and bell pepper. Continue cooking until the meat is no longer pink. Drain excess grease and move the mixture to a bowl.

3. Make the cheese sauce

Reduce the skillet heat to low and pour in the evaporated milk. As it warms, slowly add the Monterey Jack cheese in small handfuls, stirring continuously until smooth and fully melted.

4. Thicken the sauce

Mix the cornstarch with an equal amount of cold water, then pour it into the cheese mixture. Stir until the sauce begins to thicken.

5. Bring everything together

Return the cooked beef mixture to the skillet. Add the taco seasoning and the diced tomatoes with green chiles. Stir in the drained spaghetti and mix well to coat the noodles in the cheesy taco sauce.

6. Serve

Ladle into bowls and enjoy a creamy, taco-inspired pasta dish.