One-Pot Taco Spaghetti
Romaine Salad with Lemon-Garlic Dressing
Ingredients
- ½ lb ground beef
- ½ (0.9-oz) envelope organic taco seasoning mix (such as Riega; see Note)
- 1 (14.5-oz) can BPA-free organic diced tomatoes and green chiles
- 1 Tbsp organic tomato paste
- 1 cup water
- 4 oz thin whole wheat spaghetti, broken in half
- 1 cup shredded Mexican-blend cheese
- 1 organic tomato, diced
- ⅓ cup sour cream
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook beef in a large skillet over medium-high heat until browned and crumbly; drain and return to skillet.
- Stir in taco seasoning, canned tomatoes, tomato paste, and water. Add spaghetti; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until spaghetti is tender, stirring occasionally.
- Sprinkle with cheese; cover and let stand 2 minutes or until cheese is melted. Sprinkle with diced tomato. Top with sour cream and cilantro.
Side Dish Ingredients
- ½ tsp lemon zest
- 1½ Tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- ¼ cup plain Greek yogurt
- 1 (5-oz) pkg baby romaine lettuce
Side Dish Instructions
- Whisk together lemon zest, lemon juice, garlic, mustard, salt, pepper, oil, and yogurt in a large bowl; add lettuce, and toss.
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