Mexican Spaghetti aka Taco Spaghetti

I love spaghetti, but I wasn’t in the mood for a traditional marina sauce. This turned out divine. I used the extra sauce as a dip with Tostito chips and sliced veggies.

Ingredients:

1 pound lean ground beef

1 bell pepper diced

1/2 onion diced

2 garlic cloves minced

24 ounces tomato sauce

14 ounce can diced tomato’s with chilis

1/2 cup plain nonfat Greek yogurt

8 ounces Velveeta cheese sliced

2 tablespoons taco seasoning divided

8 ounces chickpea spaghetti; or 16 ounces any spaghetti

1/2 cup shredded Mexican cheese

Directions:

1. Cook pasta according to package directions.
2. Add ground beef to a nonstick skillet. Add 1 tablespoon of taco seasoning. Break up and cook until just browned. Drain grease.
3. Meanwhile cook pepper and onion over medium heat in a nonstick pan until they begin to soften. Add garlic and cook for 1 more minute.
4. Add pepper and onion mixture to the ground beef. Add sauce, diced tomatoes, yogurt and remaining taco seasoning.
5. Bring mixture to a simmer.
6. Fold in the Velveeta cheese and mix as it melts.
7. Divide pasta among bowls. Pour sauce over the noodles. Top with shredded cheese.