Taco Spaghetti Skillet Dinner
20 Minutes Total
- 3 Servings
- 1 lb ground chicken
- 1 teaspoon olive oil
- 1/4 cup Old El Paso™ taco seasoning mix
- 1 can (14.5 oz.) Muir Glen™ Organic Diced Tomatoes Fire Roasted
- 1 can (15 oz.) Muir Glen™ organic tomato sauce
- 1 can (4.5 oz.) Old El Paso™ Diced Green Chiles
- 1 cup water
- 6 oz uncooked spaghetti noodles, broken in half
- 1/2 cup grated cheddar cheese
- 2 tablespoons diced green onions
- 2 tablespoons chopped cilantro
- 1/2 avocado, sliced
- Heat a 12-inch cast iron skillet over medium heat. Add olive oil to pan and heat.
- Add ground chicken to pan and cook, breaking it up as it cooks, until it’s no longer pink.
- Stir in taco seasoning, tomatoes, tomato sauce, green chiles, water and spaghetti noodles.
- Bring to a boil over high heat. Once boiling, reduce heat to medium and cover the pan.
- Simmer for 10 minutes. Stir the mixture, add half the cheddar cheese, cover the pan and continue cooking for 5 more minutes.
- Remove from heat and serve with remaining cheese, green onions, cilantro and avocado.
- Sometimes I lay awake at night and ponder meaningful, important things. Things such as,“Am I too old for purple nail polish?” “Do those yellow shoes look as good as I think they do with that blue dress?” “Is my favorite dinner really tacos or is it possibly spaghetti?” Generally, I come up with the answers, “Never,” “Absolutely,” and “Let’s experiment in the morning.” So, I still don’t know if tacos or spaghetti are my favorite, but I have to call this experiment a success anyway. Because now there is a thing that exists in this world that is known as the taco spaghetti skillet dinner and it is glorious, my friends. Toss it all into the skillet. Cook ‘er up. The liquid is going to get all thick and amazing. The noodles are going to soak up the flavor. The meat will be tender and juicy. Aaaaaand it’s going to taste like a taco had a one night stand with a bowl of spaghetti. Good stuff, my friends.
Calories720; Calories from Fat 200; Total Fat22g; Saturated Fat 7g; Trans Fat 0g; Cholesterol 105mg; Sodium 3560mg; Potassium 770mg; Total Carbohydrate 96g; Dietary Fiber 8g; Sugars 10g; Protein 35g; % Daily Value*: Vitamin A 70%, Vitamin C 15%, Calcium 20%, Iron 40% Exchanges: 2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.