One-Pot Taco Spaghetti

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One-Pot Taco Spaghetti

One-Pot Taco Spaghetti

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.

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