Minggu, 07 April 2019
maybe you’re captivated with the top mystery ones you’ve bribed eating place owners for, or the old, stained, hand-written own family recipes exposed in dusty attics or the complicated additions to your bulging recipe box of show-preventing goodies (for that bakery you’re decided to open someday).
Me, i like all of them, but I’m mainly fond of ones that make me a weeknight warrior, the recipes that miraculously create a outstanding meal in one – be counted ‘em ONE – pot, and in beneath 30 minutes. This Mexican Spaghetti recipe, additionally known as fideo, is one that gets pulled out of the recipe field pretty regularly at my house (though I virtually don’t want the recipe anymore at this factor, LOL), and also you’ll actually want to feature it on your one-pot repertoire!
INGREDIENTS :
- 1 Pound Ground Beef
- 1 Medium Yellow Onion
- 1 Envelope Taco Seasoning
- 1 (7 Ounce) Can Dice Green Chilies, Undrained
- 1 (14.5 Ounce) Can Canned Diced Tomatoes, Undrained
- 1 Cup Frozen Corn Thawed and Drained
- 1 (8 Ounce) Can Tomato Sauce
- 2 3/4 Cups Water
- 8 Ounces Dried Spaghetti Noodles Broken into Thirds
- 1 Cup Cheddar Cheese Grated
INSTRUCTIONS :
- In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
- Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
- Sprinkle with cheese and serve.