Heat olive oil in large pan, then add onion and garlic, sauté for 3-4 mins, before adding beef mince, then season lightly with salt and pepper. Cook beef mince until brown all over, then add red bell pepper, jalapeños and cook for 2 mins. Add taco or chilli seasoning, tomato puree and a large splash of water and combine once more.

Now is a good time to get your spaghetti on to cook. Cook until al dente. Drain but reserve some pasta water by placing a bowl or jug underneath when draining spaghetti into collander.

To your chilli beef sauce, add light cream cheese, creme fraiche or soured cream and 1-2 ladles of pasta water to create a sauce and continue to simmer for 5 mins. Once spaghetti is ready, add along with cheddar-mozzarella mix and combine once more, using additional pasta water to loosen sauce if needed.