Taco Spaghetti (Print Version)

# Ingredients:

→ Sauce Base

01 - 16 ounces tomato sauce
02 - 1 cup chicken broth
03 - ½ cup half and half
04 - 2 teaspoons Worcestershire sauce
05 - 1 teaspoon mustard powder
06 - 1 teaspoon hot sauce

→ Main Components

07 - 1 pound ground beef
08 - ⅔ cup beef broth
09 - 1 ounce packet taco seasoning
10 - ¾ pound spaghetti

→ Add-ins

11 - 1 (10 ounce) can Rotel tomatoes
12 - 1 tablespoon butter
13 - 1 small yellow onion
14 - 2 tablespoons tomato paste
15 - 3 cloves garlic
16 - 1 tablespoon cream cheese, softened
17 - 1½ cups shredded cheddar cheese
18 - Fresh cilantro for garnish

# Instructions:

01 - Combine sauce ingredients in measuring cup. Separate tomato juice from Rotel (about ¼ cup)
02 - Cook and drain beef. Add beef broth and taco seasoning, simmer 2-3 minutes. Set aside
03 - Reduce reserved tomato juice in skillet. Cook onions in butter, then add tomato paste and garlic
04 - Add Rotel and sauce mixture. Bring to boil, reduce to simmer. Stir in taco meat
05 - Add cream cheese and cheddar gradually. Stir in cooked pasta. Let thicken before serving

# Notes:

01 - Hot sauce and mustard powder enhance flavor without adding spice
02 - Use freshly grated cheese for best melting
03 - Can use less pasta for saucier result

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