1cupfreshly grated sharp cheddar cheese(may sub Monterrey Jack)
1cupfreshly grated Monterrey Jack cheese(may sub sharp cheddar)
crushed tortilla chips
Cook spaghetti according to package directions in generously salted water. Rinse and drain. Drizzle and toss with a little olive oil to keep from sticking. Set aside.
Meanwhile, brown ground been and onions in a large pot/Dutch oven over medium high heat, crumbling beef as you cook. Drain off grease.
Add garlic, beef bouillon and all seasonings and cook an additional 30 seconds over medium high heat. Stir in tomatoes and green chilies and simmer for 5 minutes, stirring occasionally. Add spaghetti and stir until evenly coated in sauce.
Remove from heat and stir in cheese a handful at a time until melted. Season with additional salt and pepper/cayenne pepper to taste. Top with desired garnishes.
*The sauce (without the spaghetti) freezes beautifully.