Mexican Spaghetti
Mexican Spaghetti
1 tablespoon vegetable oil
1 lb (at least 80-20) ground beef
1 carton (32 oz) beef broth /stock
1 can (14.5 oz) fire roasted crushed tomatoes (with juice)
1 can (4.5 oz) chopped green chiles (with juice)
1 cup water
1 package (1 oz) Old El Pasoâ„¢ original taco seasoning mix
12 oz uncooked spaghetti (from 16-oz box), broken in half
1 cup shredded Colby-Monterey Jack cheese (4 oz)
n 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.
1 tablespoon vegetable oil
1 lb (at least 80-20) ground beef
1 carton (32 oz) beef broth /stock
1 can (14.5 oz) fire roasted crushed tomatoes (with juice)
1 can (4.5 oz) chopped green chiles (with juice)
1 cup water
1 package (1 oz) Old El Pasoâ„¢ original taco seasoning mix
12 oz uncooked spaghetti (from 16-oz box), broken in half
1 cup shredded Colby-Monterey Jack cheese (4 oz)
n 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.
