1 (10-ounce) can diced tomatoes and green chilies (Rotel)
2 tablespoons tomato paste
2 cups beef broth
1 cup water
8 ounces spaghetti noodles, broken in half
4 ounces cream cheese, cubed and brought to room temperature
1/4 cup sour cream
2/3 cup shredded Mexican cheese blend (more or less, to taste)
1/3 cup sliced green onions
1 Roma tomato, seeded and diced
In a dutch oven or large pot, brown ground beef over medium high heat until beef is cooked and no longer pink, crumbling while cooking (about 3-5 minutes). Drain off fat in a colander and return to pot.
Add taco seasoning, diced tomatoes and green chilies, tomato paste, beef broth, water and spaghetti noodles.
Bring to a boil. Cover and reduce heat to maintain a simmer. Simmer for approximately 15 minutes, or until pasta is cooked. Stir about every 5 minutes so that the noodles don’t stick together or stick to the bottom of the pot.
Add cream cheese and sour cream and stir until smooth and combined.
Remove from heat and top with cheese blend. Cover for 2-3 minutes, or until cheese is melted.