Taco Spaghetti

It's so hot that I have no desire to be outside grilling.  Plus a slight sunburn from the weekend has me retreating indoors to figure out what to do with a pound of ground beef.  I went down to the pantry and saw my squiggly pasta from Eataly, aka fusilli, and a plan formed...

Taco Spaghetti

1 pound ground beef
1/4 cup onion, diced
2 cloves garlic, minced
1 tbsp taco seasoning (mine is homemade and salt-free)
salt and freshly ground pepper to taste1 cup beef broth
1 -  8 ounce can tomato sauce
4 oz cream cheese - I used the leftover 4 oz of Neufchatel from the grape salad
3 cups cooked small spaghetti
1 cup Marble Jack shredded cheese
1/2 cup broken Fritos
sour cream (optional)

Brown hamburger.  When almost cooked through, add in onions and garlic.  When onions are translucent, add in beef brothe, tomato sauce and cream cheese.  Stir until cream cheese has blended into sauce.  Pour over cooked pasta in a greased pie plate.  Place in oven at 350° for 15 minutes.  Remove from oven and top with cheese and Fritos.  Bake for another 10 minutes.  Serve with sour cream if desired.