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 (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup water
1
package (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)
Preparation
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.
