Mexican Spaghetti
Green Chile Bread
Ingredients
- 1 (20-oz) pkg ground turkey
- 1 cup chopped onion
- 1 Tbsp olive oil
- 2 Tbsp taco seasoning mix
- ⅓ cup water
- 12 oz spaghetti, broken into thirds
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 3 cups vegetable broth (or use chicken broth)
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1½ cups shredded Cheddar cheese
Instructions
- Cook turkey and onion in hot oil in a large nonstick skillet over medium-high heat until turkey is no longer pink; sprinkle with taco seasoning, and add ⅓ cup water. Simmer 2 minutes. Season with salt and pepper.
- Stir in uncooked spaghetti; cook, stirring often, 5 minutes.
- Add tomatoes, broth, and cilantro; bring to a boil over medium-high heat. Cook 1 minute, and reduce heat to medium-low.
- Cover and simmer 8 minutes or until spaghetti is tender and most of liquid is absorbed. Stir in ¾ cup cheese. Top with remaining cheese and more cilantro.
Side Dish Ingredients
- ⅓ cup butter, softened
- ⅓ cup mayonnaise
- 1 (4-oz) can chopped green chiles, drained
- ¾ cup shredded colby-Jack cheese (or use mozzarella or Cheddar)
- 1 (14-oz) loaf French bread (not baguette), halved lengthwise
Side Dish Instructions
- Preheat oven to 475°F. Stir together butter, mayonnaise, green chiles, and cheese. Spread on cut sides of bread.
- Place bread on a baking sheet. Bake 5 minutes or until cheese is melted. Increase oven temperature to broil; broil bread 1 to 2 minutes, if desired for browning. Cool slightly; slice.
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