Southwestern Spaghetti

Tossed Green Salad


  • 1 lb ground beef
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2½ cups chicken broth
  • 1 (15-oz) can tomato sauce
  • 1 Tbsp ground cumin
  • 2 tsp chili powder
  • 8 oz spaghetti, broken into 2-inch pieces
  • 1½ lb zucchini, chopped
  • 1 cup shredded Monterey Jack cheese


  1. Cook beef, onion, and garlic in a large, deep skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
  2. Stir in broth, tomato sauce, cumin, and chili powder; bring to a boil, and stir in pasta. Cover, reduce heat, and simmer 5 minutes.
  3. Stir in zucchini; cover and simmer until pasta is tender. Sprinkle with cheese; let stand until melted.

Side Dish Ingredients

  • 1 (12-oz) pkg salad mix
  • 2 Roma tomatoes, chopped
  • ¾ cup Ranch dressing

Side Dish Instructions

  1. Toss together all ingredients just before serving.

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