Brown the beef

• Heat the olive oil in a Dutch oven over medium-high heat.
• Add the ground beef and cook, breaking it up, until browned.
• Add the onion and garlic and cook until softened.

Build the sauce

• Stir in the chili powder and cumin.
• Pour in the enchilada sauce, diced tomatoes and beef broth.
• Season with salt and black pepper and bring to a simmer.

Cook the spaghetti

• Add the spaghetti, breaking it to fit the pot.
• Stir so the noodles are submerged in the sauce.
• Simmer, stirring occasionally, until the pasta is tender.

Make it creamy

• Stir in the cream cheese until fully melted and the sauce is creamy.
• Taste and adjust the seasoning.

Add the cheese and serve

• Turn off the heat and stir in the shredded pepper jack cheese until melted.
• Serve hot straight from the pot.