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)


  1. 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.
  2. Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese.

Expert Tips:

  • 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.