Taco Spaghetti
Mixed Greens with Avocado-Lime Dressing
Ingredients
- ½ (16.2-oz) pkg frozen veggie crumbles
- ½ onion, chopped
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ½ (1-oz) envelope taco seasoning mix
- 1 (10-oz) can mild diced tomatoes and green chiles
- ¾ cup water
- 4 oz spaghetti, broken
- 1 cup shredded Mexican-blend cheese
- ¼ cup sour cream
Instructions
- Cook crumbles, onion, and garlic in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes. Stir in seasoning, tomatoes, and water.
- Add pasta; bring to a boil. Cover, reduce heat, and cook 10 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Serve topped with cheese and sour cream.
Side Dish Ingredients
- ½ avocado
- 2 Tbsp chopped green onion
- 2 Tbsp packed cilantro leaves
- 2½ Tbsp extra virgin olive oil
- 1 clove garlic, crushed
- 1 Tbsp lime juice
- 1 (5-oz) pkg mixed greens
- 1 Roma tomato, chopped
Side Dish Instructions
- Process avocado, onion, cilantro, 3 Tbsp water, oil, garlic, lime juice, and ⅛ tsp salt in a blender or food processor until smooth, scraping sides as needed. Toss together greens, dressing, and tomato in a serving bowl.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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