One-Pot Taco SpaghettiOne-Pot Taco Spaghetti
One-Pot Taco Spaghetti
One-Pot Taco Spaghetti
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One-Pot Taco Spaghetti
Prep Time15 Minutes
0
Cook Time30 Minutes
Ingredients
1 Tbs vegetable oil 

1 lb lean ground beef 

1 pkg taco seasoning 

1/2 cup water 

4 cups beef broth 

2 cups marinara sauce 

1 (4.5 oz) can chopped green chiles 

12 oz uncooked spaghetti, broken in half 

1 cup Brookshire’s Shredded Mexican Cheese
Brookshire’s Shortcuts Pico de Gallo, for garnish
sliced jalapeños, for garnish
Directions
  1. In a 5-quart Dutch oven, heat the oil over medium heat.
  2. Add the beef. Cook for 5 to 7 minutes (stirring frequently) until browned.
  3. Add the taco seasoning and water.
  4. Stir to combine.
  5. Stir in the broth, marinara sauce, chiles and spaghetti.
  6. Heat to boiling.
  7. Reduce heat to a simmer.
  8. Cook, uncovered, for 15 to 20 minutes (stirring frequently) until pasta is tender.
  9. Top with the cheese.
  10. Garnish with pico de gallo and jalapeños.
15 minutes
Prep Time
30 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 Tbs vegetable oil 

Not Available
1 lb lean ground beef 

an image
Fresh Beef Chuck, Angus, Ground, 80% Lean, 20% Fat - 1.31 Pound
$7.18 avg/ea$5.48/lb
1 pkg taco seasoning 

an image
Brookshire's Taco Seasoning Mix - 1.25 Ounce
$0.78$0.62/oz
1/2 cup water 

Not Available
4 cups beef broth 

an image
Brookshire's Beef Broth - 32 Each
$2.48$0.08 each
2 cups marinara sauce 

an image
Brookshire's Homestyle Marinara Pasta Sauce - 24 Ounce
$1.98$0.08/oz
1 (4.5 oz) can chopped green chiles 

an image
Old El Paso Green Chiles, Chopped, Mild, Peeled - 4.5 Ounce
$1.88$0.42/oz
12 oz uncooked spaghetti, broken in half 

an image
Brookshire's Spaghetti - 16 Ounce
$1.48 was $1.98$0.09/oz
1 cup Brookshire’s Shredded Mexican Cheese
an image
Brookshire's Finely Shredded Mexican 4-Cheese - 8 Ounce
$2.78$0.35/oz
Brookshire’s Shortcuts Pico de Gallo, for garnish
Not Available
sliced jalapeños, for garnish
an image
Mt Olive Peppers, Jalapeno Slices - 12 Fluid ounce
$2.68$0.22/fl oz

Directions

  1. In a 5-quart Dutch oven, heat the oil over medium heat.
  2. Add the beef. Cook for 5 to 7 minutes (stirring frequently) until browned.
  3. Add the taco seasoning and water.
  4. Stir to combine.
  5. Stir in the broth, marinara sauce, chiles and spaghetti.
  6. Heat to boiling.
  7. Reduce heat to a simmer.
  8. Cook, uncovered, for 15 to 20 minutes (stirring frequently) until pasta is tender.
  9. Top with the cheese.
  10. Garnish with pico de gallo and jalapeños.