Ingredients:

  • 1.5 lbs 90/10 lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 10 oz can Ro-Tel diced tomatoes and green chiles, undrained
  • 8 oz can tomato sauce
  • 0.5 cup low sodium beef broth
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 16 oz spaghetti noodles
  • 4 oz cream cheese, cubed and softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef with the diced onions until the beef is crumbled and no longer pink. Thoroughly drain the excess fat.
  2. Stir in the minced garlic and taco seasoning, cooking for 60 seconds until fragrant.
  3. Transfer the beef mixture to a 6-quart slow cooker. Add the Ro-Tel, tomato sauce, beef broth, cumin, and smoked paprika. Stir to combine.
  4. Cover and cook on Low for 3 hours (or High for 1.5 hours) to allow the beef and aromatics to braise and develop deep flavor.
  5. Approximately 30 minutes before serving, boil the spaghetti in a large stock pot for only 5–6 minutes (very al dente). Drain the pasta.
  6. Add the par-boiled spaghetti, cubed cream cheese, and shredded cheddar cheese to the slow cooker. Toss gently until the cheese has melted and the pasta is coated in a velvety sauce.
  7. Cover and cook on Low for an additional 20-30 minutes to allow the pasta to finish cooking and absorb the sauce. Garnish with fresh cilantro before serving.