Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray, and set aside.
In a large skillet over medium-high heat, add 1 pound lean ground beef. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
Note: if your beef produced a lot of grease, you'll want to drain it before proceeding to the next step.
Add 1 packet taco seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the seasonings.
Then add 1 onion, small-diced and 1 green bell pepper, small-diced. Continue to cook until fragrant and the peppers and onions have to started to slightly soften.
Stir in 15 ounces tomato sauce and 10 ounce enchilada sauce, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
While the meat sauce simmers, make the cream sauce. Melt 1/2 cup unsalted butter over medium heat in a dutch oven or large stock pot. Add 4 cloves garlic, minced and cook for 30 seconds until fragrant.
Stir in 2 cups heavy cream, 1 cup shredded sharp cheddar cheese, 1 cup shredded Monterey jack cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the cheese has melted and the sauce thickens slightly.
Add 16 ounces cooked spaghetti noodles to the sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.
Top with the meat sauce.
Sprinkle 1 cup shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese evenly over the top. Bake uncovered for 15 minutes or until the cheese is fully melted.
Garnish with fresh chopped cilantro, if using, and serve.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Note: I like my peppers and onions to have a slight crunch to them in this dish; however, if you like your peppers and onions super soft, you can cook them in the second step with the ground beef.
White cheddar, Velveeta, white American, or colby jack would all be good to use.
If you don’t have enchilada sauce, you can use 1 & ½ cups of your favorite salsa or rotel.
This would be wonderful served with some Mexican cornbread!
Like a lot of cream-based sauces, this one will break slightly when reheated so be expecting that. It is still totally delicious and edible!
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
You can use other pasta varieties, just be sure it's the same quantity.
Reheat in the microwave or oven until warmed through.