Quick One Pot Spicy Taco Spaghetti
Total Time: 35 Minutes
Serves: 6
Prep Time: 10 Minutes
Ingredients
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1 tablespoon olive oil
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1 pound 90% extra lean ground beef
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1 large onion, diced (about 1 1/4 cups)
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2 teaspoons ground cumin
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3 1/2 cups Swanson® Natural Goodness® Chicken Broth
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1 can (10 1/2) Campbell's® Condensed Spicy Tomato Soup
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8 ounces uncooked spaghetti
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1/2 cup shredded yellow Cheddar cheese
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1 cup pico de gallo
Directions
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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.
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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.
