Ingredients:

  • 1 lb Lean Ground Sirloin (90/10 ratio)
  • 0.5 cup Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Taco Seasoning
  • 10 oz Rotel Diced Tomatoes and Green Chilies, undrained
  • 3 cups low-sodium beef broth
  • 8 oz dry spaghetti, broken in half
  • 4 oz cream cheese, cubed and softened
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. In a large Dutch oven or heavy-bottomed skillet over medium-high heat, brown the ground beef and diced onion until the meat is fully cooked and onions are translucent. Drain excess grease if necessary.
  2. Add the minced garlic and taco seasoning to the pot. Sauté for 1 minute until fragrant, allowing the spices to toast slightly.
  3. Pour in the undrained Rotel and the beef broth. Use a wooden spoon to scrape the bottom of the pan (deglazing) to release the flavorful fond.
  4. Add the broken spaghetti noodles to the liquid. Stir to ensure they are submerged. Bring the mixture to a boil, then reduce heat to a simmer.
  5. Cover and cook for 10-12 minutes, stirring occasionally to prevent the noodles from sticking, until the pasta is al dente and most of the liquid has been absorbed into a thick sauce.
  6. Turn the heat to low. Stir in the softened cream cheese until completely melted and the sauce is emulsified.
  7. Gradually fold in the shredded cheddar cheese until melted and glossy. Garnish with fresh cilantro and serve immediately.