One-Pot Taco Spaghetti
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 (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup water
1 package (1 oz) Old El Paso™ original taco seasoning mix
12oz uncooked spaghetti (from 16-oz box), 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.