Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 15 oz tomato sauce
  • 10 oz diced tomatoes with green chilies
  • 1 cup beef broth
  • 4 oz cream cheese, softened and cubed
  • 8 oz spaghetti noodles, broken in half
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. Brown the 450g ground beef and diced onion in a skillet over medium high heat until the meat is deep brown and no longer pink. Note: Don't crowd the pan or the meat will steam instead of sear.
  2. Stir in the minced garlic and taco seasoning, cooking for 60 seconds until the spices smell fragrant.
  3. Drain the excess grease from the pan. Note: Leaving too much fat makes the final sauce oily.
  4. Transfer the browned beef mixture into the slow cooker.
  5. Stir in the 425g tomato sauce, 280g diced tomatoes with green chilies, and 240ml beef broth.
  6. Cover and cook on High for 60 minutes until the sauce is bubbling slightly.
  7. Stir in the cubed 115g cream cheese until it is fully melted and velvety.
  8. Add the 225g broken spaghetti noodles, pushing them down until they are fully submerged in the liquid.
  9. Cover and cook on High for an additional 30 minutes until noodles are al dente.
  10. Stir in the 225g shredded cheddar cheese until it's completely melted and gooey.