1 lb ground beef
1 (1-oz) envelope taco seasoning mix
1 (10-oz) can mild diced tomatoes and green chiles
3½ cups chicken broth
8 oz thin spaghetti, broken in half
1 (8-oz) carton sour cream
1 (8-oz) pkg shredded Mexican blend cheese
Cook beef in a large skillet over medium-high heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning, tomatoes and green chiles, and broth; bring to a boil. Stir in spaghetti; cover, reduce heat, and simmer 10 minutes or until spaghetti is tender, stirring occasionally. Stir in sour cream.
Sprinkle with cheese; cover and let stand 2 minutes or until cheese is melted.