One-Pot Taco Spaghetti
Mexican Street Corn Salad
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- 1 (10-oz) can mild diced tomatoes and green chiles
- 3½ cups chicken broth
- 8 oz thin spaghetti, broken in half
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Mexican blend cheese
Instructions
- Cook beef in a large skillet over medium-high heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning, tomatoes and green chiles, and broth; bring to a boil. Stir in spaghetti; cover, reduce heat, and simmer 10 minutes or until spaghetti is tender, stirring occasionally. Stir in sour cream.
- Sprinkle with cheese; cover and let stand 2 minutes or until cheese is melted.
Side Dish Ingredients
- 2 (11.62-oz) Mexican style street corn chopped salad kits
- 2 limes, cut into wedges
Side Dish Instructions
- Prepare salads according to package directions; serve with lime wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
512
|
124
|
636
|
| Fat (g) | 28 | 7 | 35 |
| Sat. Fat (g) | 14 | 2 | 16 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 36 | 17 | 53 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1212 | 286 | 1498 |
| T. Sugs (g) | 6 | 7 | 13 |
| A. Sugs (g) | 0 | 3 | 3 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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