Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 12 oz spaghetti, broken in half
  • 1 packet (30g) taco seasoning
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups beef broth
  • 1 tsp dried oregano
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink. Stir in the minced garlic during the last 60 seconds of browning.
  2. Stir in the taco seasoning and dried oregano until the beef is evenly coated. Pour in the diced tomatoes with their juices and the beef broth. Bring the mixture to a rolling boil, then reduce heat to a simmer for 2 minutes.
  3. Add the broken spaghetti halves to the pot, pushing them down into the liquid. Cover with a lid and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced to a thick sauce.
  4. Remove the pot from heat. Fold in the shredded cheddar cheese and sour cream, stirring gently until the cheese is completely molten and the sauce is creamy.