Cheesy Taco Spaghetti

Ingredients

• 1/2 onion, diced
• 1/2 bell pepper, diced
• 1 lb ground beef
• 2 packets of taco seasoning
• 1 can Rotel, undrained (10-ounce)
• 5 cups of beef broth
• 1 lb spaghetti, broken in half
• 4 ounces cream cheese, softened
• 1 cup freshly shredded Colby Jack cheese
• 1/3 cup sour cream
• Optional Toppings
• Sliced green onions
• Additional shredded Colby Jack cheese

Instructions

1. 1

   In a large skillet, cook the ground beef, diced onion, and bell pepper until the beef is browned and the vegetables are tender. Drain any excess grease.

2. 2

   Stir in the taco seasoning, Rotel, and beef broth. Mix well to combine.

3. 3

   Add the spaghetti noodles, breaking them in half if needed. Press the noodles down so they are fully submerged in the liquid.

5. 4

   Cover and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook according to the pasta package directions, stirring 2-3 times throughout cooking to prevent the noodles from sticking.

6. 5

   When the pasta is tender and most of the liquid has been absorbed, stir in the cream cheese, shredded Colby Jack cheese, and sour cream. Mix until the cheese is melted and the sauce is creamy.

7. 6

   Top with sliced green onions and additional Colby Jack cheese, if desired, and serve warm.