Ingredients:

  • 1 pound lean ground beef (85/15 recommended)
  • 1 oz packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 10 oz can diced tomatoes with green chiles, not drained
  • 8 ounces spaghetti noodles
  • 2 1/4 cups water or low-sodium beef broth
  • 1 1/2 cups cheddar cheese, freshly shredded
  • 4 ounces cream cheese (1/3 fat recommended)
  • Chopped parsley or green onions (optional)
  • Salsa (optional)
  • Sour cream (optional)

Instructions:

  1. Use a box grater to shred the cheddar cheese if using a block. Set aside.
  2. In a large skillet or pot, cook the ground beef over medium-high heat until browned and no pink remains. Remove from heat and drain away excess grease.
  3. Return the pot to heat and add taco seasoning and diced tomatoes with green chiles. Stir until combined.
  4. Add the spaghetti noodles to the pot and pour water or beef broth on top. Use a spoon to gently press the noodles down into the liquid mixture.
  5. Bring the mixture to a boil, then cover with a lid and reduce heat to low-medium. Simmer for 7-12 minutes, or until the liquid has reduced and pasta is cooked. Stir halfway through cooking.
  6. Lower heat to the lowest setting and add cream cheese and shredded cheddar cheese, stirring until evenly combined and melted. If desired, reserve some shredded cheese for garnishing on top.
  7. Remove from heat and serve with additional toppings if desired.