One-pot taco pasta
1 cup(s), chopped, chopped
Uncooked extra lean ground beef 96 % lean 4% fat
3 clove(s), medium, minced
Canned tomatoes with green chilis
WW Yellow lentil spaghetti
50% reduced fat sharp cheddar cheese
½ cup(s), shredded, shredded
Pico de gallo
Pickled jalapeno peppers
¼ cup(s), chopped, optional
- Coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add onion, cumin, salt, beef, and garlic; cook until beef is browned, about 5 minutes, stirring frequently to crumble.
- Add water and tomatoes; bring to a boil. Break spaghetti in half and add to skillet; stir gently to combine. Cover, reduce heat to medium-low, and cook until pasta is tender and most of liquid is absorbed, 10 to 12 minutes. Remove pan from heat; top with cheese, pico de gallo, and jalapeños, if desired.
- Serving size: about 1 ⅓ cups