CHEESY TACO SPAGHETTI by NancyC, adapted from Pillsbury

Makes 6 servings                                                  

• 1 Tablespoon non-GMO canola oil or light olive oil
• 1 lb. extra-lean ground beef (or to make it veggie, substitute thawed veggie crumbles or a [15-ounce] can of black beans)
• 2 to 3 Tablespoons finely chopped green onion (the white part)
• 1 (32-ounce) carton beef broth
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (4-ounce) can regular or fire roasted chopped green chiles
• 1/2 cup water
• 1 (1-ounce) package taco seasoning mix
• 1 teaspoon chili powder (or to taste)
• 12 ounces uncooked spaghetti (from a 16-ounce box), broken in half
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
• Optional: 1 to 2 Tablespoons finely chopped green onion (the green part) or fresh chives (or a mix of both), for garnish

In a 5-quart pot or Dutch oven, heat oil over medium-high heat. Add beef and finely chopped green onion; cook 5 to 7 minutes, stirring frequently, until no longer pink (if using thawed veggie crumbles or black beans, just cook in the oil for about 1 to 2 minutes, until green onions start to become slightly translucent). Stir in beef broth, diced tomatoes, green chiles, water, and taco seasoning mix.

Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered for 20 to 22 minutes, stirring frequently, until pasta is tender. Stir in 1 cup of the shredded Colby-Jack cheese, distributing cheese evenly with other ingredients. Then sprinkle the remaining one cup of cheese on top. Sprinkle with finely chopped green onion, if desired.

Recipe from NancyC | nancy-c.com