Ingredients:

  • 1 lb ground beef (80/20 lean)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) Rotel Diced Tomatoes and Green Chilies, undrained
  • 2 tbsp taco seasoning
  • 8 oz spaghetti, broken in half
  • 2 cups low-sodium beef broth
  • 4 oz cream cheese, cubed and softened
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef and diced onion until the beef is browned and onions are translucent. Drain excess grease.
  2. Stir in the minced garlic and taco seasoning. Cook for 60 seconds until fragrant to toast the spices.
  3. Pour in the undrained Rotel and beef broth. Scrape the bottom of the pan to release any browned bits (fond), then bring the mixture to a rolling boil.
  4. Add the broken spaghetti strands, ensuring they are submerged. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally to prevent clumping.
  5. Once pasta is tender, stir in the softened cream cheese until a smooth sauce forms. Turn off the heat and fold in the shredded cheddar cheese. Cover for 2 minutes until melted.
  6. Garnish with fresh cilantro and serve immediately.