Valido’s Taco Spaghetti

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ingredIents

1 tablespoon vegetable oil

1lb extra-lean (at least 90%) ground beef

1 carton (32 oz) beef broth

1 can (14.5 oz) organic fire roasted crushed tomatoes

1 can (4.5 oz) chopped green chiles

1/2 cup water

3 tablespoons of Valido Foods Taco Seasoning

12 oz uncooked spaghetti (from 16-oz box), broken in half

1 cup shredded Colby-Monterey Jack cheese (4 oz)

NUTRITION

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INSTRUCTIONS

1 In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink. Stir in broth, tomatoes, chiles, water and taco seasoning mix.

2 Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese.

Send us a picture of your Valido’s Taco Spaghetti at cher@validofoods.com