Ground Beef and Noodle Fiesta Skillet

Heat a 12” heavy-bottomed skillet (I prefer cast iron) over medium high heat; when the skillet is nicely hot, add the ground beef and taco seasoning, cooking and crumbling the beef until it is fully cooked throughout and no pink remains; drain any fats that accumulate.
(If the beef is extra lean, you may need to add a bit of oil to the skillet for browning the beef.)
1 pound lean ground beef , 2 tablespoons of your favorite taco seasoning
Add the tomato paste to the ground beef mixture and cook for 1 full minute, stirring often. Add the diced tomatoes with juice, 3 cups of broth, and the broken spaghetti pieces.
1 tablespoon tomato paste, 10 ounce can diced tomatoes and green chilies, with juice , 3 cups chicken broth, 6 ounce spaghetti or angel hair pasta, broken into thirds
Bring the mixture to a boil; cover the skillet, reducing the heat; simmer until the noodles are cooked and tender, approx. 15 minutes.
Remove the skillet from heat and top with both cheeses, covering the pot until the cheese is melted, a minute or two.
1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese
Serve immediately, garnished with the diced tomatoes, cilantro, sour cream, and crushed tortilla chips, as desired.
1-2 medium Roma tomatoes, diced , 1-2 tablespoons chopped fresh cilantro, sour cream and crushed tortilla chips, as desired, for toppings