Step 1: Cook the spaghetti according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
Step 2: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains. Drain any excess fat.
Step 3: Add the diced onion and minced garlic to the skillet with the beef. Sauté for 3-5 minutes, until the onion softens and the garlic is fragrant.
Step 4: Stir in the taco seasoning and chili powder (if using). Cook for 1 minute, stirring constantly, to toast the spices.
Step 5: Pour in the crushed tomatoes, diced tomatoes with green chilies (undrained), beef broth, and tomato paste. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.
Step 6: Uncover and stir in the softened cream cheese until it’s fully melted and creates a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
Step 7: Add the cooked spaghetti to the skillet with the sauce. Toss everything together until the spaghetti is evenly coated.
Step 8: Stir in 1 cup of the shredded cheddar cheese, allowing it to melt into the pasta and sauce.
Step 9: Serve hot, garnished with the remaining shredded cheddar cheese and your favorite taco toppings like sour cream, cilantro, or avocado. Enjoy your delicious taco spaghetti recipe!