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Taco Spaghetti


1T. vegetable oil
1# extra-lean ground beef
1 carton (32oz) beef broth
1 can (14.5 oz) fire-roasted crushed tomatoes
1 can (4.5 oz) chopped green chilis
1/2 c. water
1 pkg (1 oz) taco seasoning mix
12 oz. uncooked spaghetti noodles, broken in half
1 c. shredded colby-monterey jack cheese

In 5-qt Dutch oven, heat oil over medium-high heat. Add beef; cook 5-7 minutes, stirring frequently, until no longer pink. Stir in broth, tomatoes, chilies, water and taco seasoning mix. Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15-20 min, stirring frequently, until pasta is tender. Top with cheese.

From our Fall 2018 issue.

 

 

 

 

Pick up our latest issue of The Ohio Country Register for these and other delicious recipes.

 




 

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