Ingredients

16 oz. tomato sauce

1 cup chicken broth

½ cup half and half

2 teaspoons Worcestershire sauce

1 teaspoon mustard powder

1 teaspoon hot sauce

1 lb. ground beef

2/3 cup beef broth

1 oz. packet taco seasoning

1 (10 oz.) can Rotel tomatoes (juices reserved)

1 tablespoon butter

1 small yellow onion

2 tablespoons tomato paste

3 cloves garlic

1 tablespoon cream cheese (softened)

1 ½ cups shredded Cheddar cheese

¾ lb. spaghetti

Fresh cilantro (to garnish)

Instructions

Step 1: In a large measuring cup with a spout, combine tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce. Set this sauce mixture aside.

Step 2: Open the can of Rotel tomatoes and separate roughly ¼ cup of the juice from the diced tomatoes. Measure out all other ingredients so they are ready to use.

Step 3: In a large skillet over medium-high heat, cook and crumble the ground beef for 6-7 minutes. Drain excess grease.

Step 4: Return the beef to the heat and stir in beef broth and taco seasoning. Bring to a boil, then reduce to a simmer and cook for 2-3 minutes. Remove from heat and set aside.

Step 5: Bring a large pot of water to a boil for the spaghetti. Once boiling, add salt generously (about ¾ tablespoon kosher salt).

Step 6: Add the reserved Rotel tomato juice to the skillet used for the beef. Use a spatula to scrape the bottom and sides, then reduce the liquid by half over medium heat.

Step 7: Add butter and diced onion to the skillet. Cook for about 5 minutes until the onion softens.

Step 8: Stir in tomato paste and minced garlic; cook for another 3 minutes, stirring occasionally.

Step 9: Add the diced tomatoes to the skillet. Slowly stir in the sauce mixture from Step 1. Bring to a boil, then reduce to a simmer.

Step 10: Stir the cooked taco-seasoned beef back into the sauce. Let it simmer uncovered while the pasta cooks.

Step 11: Cook the spaghetti according to package instructions until al dente. Drain well.

Step 12: Reduce heat to low under the sauce. Add softened cream cheese and gradually sprinkle in the shredded Cheddar, stirring continuously until melted and smooth.

Step 13: Add the drained spaghetti to the sauce. Stir well to combine—the sauce will thicken as it mixes with the pasta.

Step 14: Garnish with fresh chopped cilantro and serve immediately for best flavor.

Tips & Variations

For a creamier texture, add a splash more half and half or a bit of sour cream at the end.

Use ground turkey or chicken instead of beef for a lighter version.

Adjust hot sauce to your spice preference or substitute with smoked paprika for a smoky flavor.

Add black beans or corn for extra texture and nutrition.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the ground beef with plant-based meat crumbles or cooked lentils, and use vegetable broth instead of beef broth to keep the flavor rich.

Is this dish spicy?

The recipe has a mild to moderate spice level from the hot sauce and taco seasoning, but you can easily adjust the heat by reducing or increasing the hot sauce or swapping in milder seasonings.