8 ounces spaghetti

1 tablespoon olive oil

1 pound ground beef

1 small onion, diced

2 cloves garlic, minced

1 packet (1 ounce) taco seasoning

1 can (10 ounces) diced tomatoes with green chilies (Rotel)

1/2 cup tomato sauce

1/2 cup beef broth

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

Fresh cilantro or green onions, chopped (for garnish)

 

Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess grease if needed.

Add Aromatics and Seasoning: Stir in the diced onion and minced garlic. Cook for 2-3 minutes until softened. Add the taco seasoning and mix well.

 

Add Tomatoes and Sauce: Pour in the diced tomatoes with green chilies, tomato sauce, and beef broth. Stir and let simmer for 5 minutes to allow flavors to meld.

Make it Creamy: Reduce the heat to low and stir in the heavy cream. Let it simmer for another 2-3 minutes.

Combine Everything: Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.

Add Cheese: Sprinkle shredded cheddar and Monterey Jack cheese over the spaghetti. Stir until the cheese is melted and creamy.

Serve: Garnish with chopped fresh cilantro or green onions. Serve hot and enjoy!