Ingredients:

  • 1.5 lbs Ground Beef (85/15)
  • 12 oz Spaghetti Noodles
  • 1 medium Diced Onion
  • 2 cloves Minced Garlic
  • 1 packet Taco Seasoning Mix (about 1 oz)
  • 1 Tbsp Chili Powder
  • 1 tsp Cumin
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (8 oz) can Tomato Sauce
  • 2 cups Beef Broth
  • 4 oz Cream Cheese, softened
  • 2 cups Shredded Mexican Blend Cheese
  • 1 cup Reserved Starchy Pasta Water (optional)
  • Cilantro, for garnish
  • Sour Cream, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the 12 oz spaghetti until it is al dente (firm to the bite), usually 1–2 minutes less than the package directs. Reserve 1 cup of the starchy pasta water before draining the noodles. Break the spaghetti in half either before or after cooking.
  2. In a large skillet or Dutch oven, brown the 1.5 lbs of ground beef over medium-high heat until completely golden brown. Drain the excess fat thoroughly. Reduce the heat to medium. Add the diced onion and sauté for about 4 minutes until translucent. Stir in the minced garlic and cook until fragrant (about 60 seconds).
  3. Stir the packet of Taco Seasoning Mix, chili powder, and cumin directly into the hot meat mixture. Let the spices toast for 1 minute until fragrant. Pour in the diced tomatoes, tomato sauce, and beef broth. Bring this base to a low simmer. Whisk in the softened cream cheese until the sauce base is smooth and thick.
  4. Add the drained, cooked spaghetti noodles to the sauce in the skillet. Toss everything until every strand is coated. If the mixture seems too dry, gradually stir in small amounts of the reserved pasta water until you reach a loose but not watery consistency. Stir 1.5 cups of the shredded cheese directly into the taco spaghetti. Sprinkle the remaining cheese on top.
  5. Remove the skillet from the heat and let it rest for 3–5 minutes to allow the residual heat to melt the top layer of cheese. Garnish with cilantro and a dollop of sour cream before serving.