Ingredients:

  • 1 lb lean ground beef (90/10 blend)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 tsp smoked paprika
  • 8 oz dry spaghetti, snapped in half
  • 10 oz can diced tomatoes with green chilies (undrained)
  • 3 cups low sodium beef broth
  • 4 oz cream cheese, cubed and softened
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the ground beef in your pot over medium high heat. Cook 5-7 minutes until deep brown and crumbled.
  2. Add the diced onion to the beef. Cook 3-4 minutes until the onion is translucent and soft.
  3. Stir in the minced garlic, taco seasoning, and smoked paprika. Sauté for 1 minute until the aroma is fragrant and pungent.
  4. Pour in the canned tomatoes with green chilies (including the liquid). Scrap the bottom of the pot to release the flavorful browned bits.
  5. Pour in the 3 cups of beef broth and bring the mixture to a rolling boil.
  6. Add the snapped spaghetti. Submerge the noodles until they are fully covered by liquid.
  7. Reduce heat to medium low and cover. Cook 10-12 minutes until the pasta is tender and most liquid is absorbed.
  8. Remove the lid and stir in the cubed cream cheese. Stir constantly until the white streaks disappear into a velvety sauce.
  9. Turn off the heat and fold in the shredded cheddar. Stir until the cheese is fully melted and glossy.
  10. Sprinkle with fresh cilantro and serve immediately while the cheese is at its stretchiest.