Mexican Skillet Spaghetti |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Came from a stash of cut out recipes from everywhere...I'm sure you know what I mean. I no longer know what magazine it was in, but it's still great. This freezes well too. Ingredients:
1 lb extra lean ground beef |
1/2 teaspoon salt |
1 (15 ounce) can tomato sauce |
2.5 (15 ounce) cans water, about 4 3/4 cups |
1.5 (1 1/3 ounce) packages taco seasoning mix, if you want it spicier use 2 pkgs |
2 tablespoons instant minced onion |
8 ounces spaghetti, uncooked |
2 ounces shredded cheddar cheese, about 1/2 cup |
Directions:
1. In a dutch oven or 12 skillet, brown ground meat. Add salt, tomato sauce, water, taco mix & onion.
2. Bring to a boil, add spaghetti.
3. Simmer covered for 25 to 30 minutes or until spaghetti is tender, stirring frequently.
4. Sprinkle with cheese & serve. (Note: I usually let everyone sprinkle their own cheese. This way everyone gets some cheese.).
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