What happens when you combine spaghetti with all of your favorite ground beef taco flavors? The best darn weeknight meal ever, that’s what. Even better, this Mexican spaghetti dish is cooked in just one pot! You're going to want to bookmark this One-Pot Taco Spaghetti recipe!
One-Pot Taco Spaghetti
- Prep Time 40 min
- Total 40 min
- Ingredients 9
- Servings 6
Ingredients
- 1 tablespoon vegetable oil
- 1 lb extra-lean (at least 90%) ground beef
- 1 carton (32 oz) Progresso™ beef broth
- 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/2 cup water
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 12 oz uncooked spaghetti (from 16-oz box), broken in half
- 1 cup shredded Colby-Monterey Jack cheese (4 oz)
Make With
Progresso Broth
Instructions
-
Step1In 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.
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Step2Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese.
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Nutrition
500
Calories
16g
Total Fat
29g
Protein
61g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 1210mg
- 50%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 5g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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