Cook the Pasta: Boil the water, add the pasta, and cook according to package instructions. Gently stir every few minutes until al dente then drain with a colander.

Dice the Onion: Halve the onion but leave the roots on. Lay each half flat and thinly slice. Turn the onion, push the knife crosswise into the slices then make diagonal slices. Continue making downward slices to create diced pieces.

Mince the Garlic: Remove the peel. Trim off the end then thinly slice. Rock the knife back and forth over the sliced pile until finely minced.

Chop the Parsley: Bunch the leaves together and thinly slice using a chef’s knife. Then, rock the knife over the sliced pile once or twice until they are finely chopped.

Dice the Tomatoes: Slice the tomatoes, stack the slices, and cut them into strips. Then, dice the strip into small cubes.

Dice the Bell Peppers: Halve the pepper, remove and discard the cord and seeds, then cut each half lengthwise into strips. Gather the strips and dice into small cubes.

Sauté the Aromatics: In a pan over medium heat, sauté 1 tbsp garlic and 2 oz yellow onions with 1 tbsp olive oil for 1 minute until fragrant.

Add the Beef: Add 10 oz 85% lean ground beef and stir around for 2 minutes until brown.

Add the Veggies and Seasonings: Add 4 oz tomatoes, 2 oz red bell pepper, 1/2 tbsp lime juice, 1/2 tsp dried oregano, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp paprika, 1 tsp Cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Stir around for 3 minutes until well-mixed.

Add the Corn and Beans: Add 2 oz corn, 2 oz canned black bean, and 1/2 cup unsalted chicken broth. Stir around for 2 minutes until well-mixed.

Add the Spaghetti: Add 16 oz cooked spaghetti and gently stir for 2 minutes to thoroughly coat with the sauce.

Garnish and Serve: Garnish with 1.5 oz cheddar cheese, parsley and cilantro. Take off the heat and serve hot.