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One-Pot Taco Spaghetti

One-Pot Taco Spaghetti

A deliciously easy One-Pot Taco Spaghetti recipe that's perfect for busy weeknights.
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Prep Time 40 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 500 kcal

Equipment

  • 5-quart Dutch oven

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 lb extra-lean ground beef at least 90%
  • 32 oz Progresso beef broth 1 carton
  • 14.5 oz Muir Glen organic fire roasted crushed tomatoes 1 can
  • 4 oz Old El Paso Chopped Green Chiles 1 can
  • 0.5 cup water
  • 1 oz Old El Paso Original Taco Seasoning Mix 1 packet
  • 12 oz uncooked spaghetti from 16-oz box, broken in half
  • 1 cup shredded Colby-Monterey Jack cheese 4 oz

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 61gProtein: 29gFat: 16g
Keyword easy dinner, One-Pot Meals, One-Pot Taco Spaghetti, pasta, Taco Spaghetti, Weeknight Dinner
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