Spicy Taco Spaghetti
This Quick One Pot Spicy Taco Spaghetti recipe takes everything you love about tacos and spaghetti and combines them into a super-simple family favorite dinner that’s ready in 35 minutes. Campbell’s® Condensed Spicy Tomato Soup is the ultimate time-saving ingredient that adds tons of flavor and just the right amount of heat. Serve topped with melty Cheddar cheese and pico de gallo or your favorite taco toppings for a simple, customizable dinner.
Ingredient
- 1 tablespoon olive oil
- 1 pound 90% extra lean ground beef
- 1 large onion, diced (about 1 1/4 cups)
- 2 teaspoons ground cumin
- 3 1/2 cups Swanson® Natural Goodness® Chicken Broth
- 1 can (10 1/2) Campbell's® Condensed Spicy Tomato Soup
- 8 ounces uncooked spaghetti
- 1/2 cup shredded yellow Cheddar cheese
- 1 cup pico de gallo
Direction
- Heat the oil in a 5-quart Dutch oven over medium-high heat. Season the beef with salt. Add the beef, onion and cumin and cook until well browned, stirring often to separate meat.
- Stir in the broth and soup and heat to a boil. Add the uncooked spaghetti. Reduce the heat to medium-low. Cook for 10 minutes or until the spaghetti is tender, stirring often (stirring is important to separate the spaghetti and prevent sticking). Sprinkle the spaghetti mixture with the cheese. Top with pico de gallo and chopped fresh cilantro, if desired.
