August 9, 2016
Taco Spaghetti Skillet is made in one pan using Pot-Sized™ Spaghetti with the flavor of tacos, ground turkey, and zesty tomatoes, topped with sour cream.
1 pound Butterball ground turkey (93% fat-free)
1 package (1.5 oz each) mild taco seasoning mix
1 can (10 oz each) diced tomatoes & green chilies, undrained
2-1/2 cups water
8 ounces dry Pot-Sized™ Spaghetti, uncooked
6 tablespoons reduced fat sour cream
1Cook turkey in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
2Add taco seasoning, undrained tomatoes and water; stir to combine. Add spaghetti; bring to a boil.
3Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
4Top each serving with 1 tablespoon sour cream.
Cook’s Tip: Use ground beef instead of turkey for a different flavor.
December 21, 2016
I made with a can of diced tomatoes without the green chilies, it came out great, not too spicy and everyone had seconds. Added shredded Monterey Jack cheese on top instead of sour cream.
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