For the Taco Spaghetti

• 1 tablespoon olive oil
• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 3 cloves garlic, minced (for extra flavor)
• 1 small red bell pepper, diced (optional, for sweetness and color)
• 1 packet taco seasoning (about 2–3 tablespoons, or use homemade)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 can (14.5 oz / 400 g) diced tomatoes (plain or with green chiles)
• 1 can (8 oz / 225 g) tomato sauce
• 2 1/2 cups low-sodium beef or chicken broth
• 8 oz (225 g) spaghetti, broken in half
• 4 oz (115 g) cream cheese, softened or 1/2 cup heavy cream (for creaminess)
• 1 1/2 cups shredded cheddar or Mexican blend cheese

For Serving (Optional Toppings)

• Sour cream or plain Greek yogurt
• Sliced green onions
• Fresh cilantro, chopped
• Sliced jalapeños (fresh or pickled, for heat)
• Diced tomatoes or salsa
• Lime wedges for squeezing over the top