Description

Your favorite Italian dinner meets your favorite Mexican dinner with this taco spaghetti. It's easy and quick to make and will be requested by family to be on your meal rotation in the future.

Ingredients

• 1 T. vegetable oil
• 1 1/2 lb. extra-lean 90% ground beef
• 32 oz. carton beef stock/broth
• 14.5 oz. can fire roasted crushed tomatoes
• 4.5 oz. can chopped green chiles
• 1/2 c. water
• 1 oz. package favorite taco seasoning mix
• 12- 16 oz. uncooked spaghetti, broken in halves or thirds
• 1 c. (4 oz.) shredded Colby-Monterey Jack cheese or favorite cheese
• favorite taco toppings like green onion, sour cream, fresh cilantro, diced tomatoes

Steps

1. In a 5 qt. pot or Dutch oven, heat oil over medium-high heat; add ground beef; cook 5 - 7 minutes, stirring frequently, until no longer pink. Discard any excess grease.
2. Add broth, tomatoes, chiles, water and taco seasoning mix; stir. Add spaghetti; heat to boiling; reduce to simmering; cook uncovered 15 - 20 minutes, stirring frequently to prevent sticking, until pasta is tender.
3. Serve sprinkled with shredded cheese and favorite taco toppings.