Sauce

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

Taco Spaghetti

1 lb. ground beef

2/3 cup beef broth

1 oz. packet Taco Seasoning

1 (10 oz.) can of 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 see notes

¾ lb. Spaghetti

Fresh cilantro to garnish

Prep Work

Combine sauce ingredients in a large measuring cup with a spout and set aside. (Tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce).

Measure out the remaining ingredients before beginning. Separate the juice from the diced tomatoes (about ¼ cup).

Make the Sauce/Pasta

Cook and crumble the ground beef in a large skillet over medium-high heat for 6-7 minutes. Drain grease and return to heat. Stir in the beef broth and taco seasoning and bring to a boil. Reduce to a simmer and cook for 2-3 minutes. Remove and set aside.

Begin boiling a pot of water for the pasta. When the pasta reaches a boil, salt it generously. (I use 3/4 tbsp. Kosher salt.)

Add the reserved diced tomato juice to the skillet and use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half.

Add the onions and butter and cook for 5 minutes. Stir in the tomato paste and garlic and cook for 3 minutes.

Add the diced tomatoes. Slowly stir in the sauce mixture (from step 1 of prep work). Bring to a boil, then reduce to a simmer.

Stir the taco meat into the sauce and simmer, uncovered, while you boil the pasta according to package instructions. Drain once cooked.

Reduce heat to low. Add the cream cheese and gradually sprinkle in the cheddar cheese, stirring continuously, until incorporated.

Add the drained pasta (I like to add slightly less than ¾ lb. for extra saucy pasta)!

The sauce will thicken and the spaghetti will continue to absorb the sauce upon standing.

Garnish with chopped cilantro and serve!