Can’t decide between tacos and spaghetti for dinner? Why not have both!
1 tablespoon vegetable oil
1 lb. extra-lean ground beef
1 carton (32 oz) beef broth
1 can (14.5 oz) fire roasted crushed tomatoes
1 can (4.5 oz) chopped green chiles
½ cup water
1 package (1 oz) original taco seasoning mix
12 oz uncooked spaghetti, broken in half
1 cup shredded Colby-Monterey Jack cheese (4 oz)
- In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink. Stir in broth, tomatoes, chiles, water and taco seasoning mix.
- Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese.
- Serve with your favorite taco toppings, such as green onions, cilantro and sour cream.
- Don’t forget to stir the spaghetti a few times during cooking to prevent sticking.