Ingredients:

  • 1 lb lean ground beef (93/7)
  • 12 oz spaghetti
  • 1 tbsp avocado oil
  • 10 oz can Rotel diced tomatoes with green chilies
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp homemade taco seasoning
  • 1 cup low-sodium beef broth
  • 4 oz reduced-fat cream cheese, softened
  • 1 cup sharp white cheddar, freshly shredded
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook for 1 minute less than the package directions until barely al dente. Reserve 1/2 cup of starchy pasta water before draining. The pasta will finish cooking in the sauce.
  2. Heat 1 tbsp avocado oil in a large skillet over medium high heat. Add the 1 lb lean ground beef, breaking it apart with a wooden spoon. Cook the beef for 5 to 7 minutes until deeply browned and crispy.
  3. Add the diced onion and cook for 3 minutes until translucent and soft. Stir in the minced garlic and 2 tbsp taco seasoning, cooking for 1 minute until the aroma fills the room.
  4. Pour in the 10 oz can of Rotel (with juices) and 1 cup beef broth. Bring to a simmer and stir in the 4 oz softened cream cheese until the sauce is smooth and pale orange.
  5. Use tongs to transfer the spaghetti directly into the skillet. Toss the noodles with the 1 cup shredded cheddar until the cheese is melted and velvety.
  6. Garnish with 1/4 cup fresh cilantro before serving.