Mexican Skillet Spaghetti
6 servings
1/2 tsp olive oil
1 lb ground chicken breast, skinless or ground beef
1/2 c onions – chopped
1/2 c bell peppers – chopped
15 ozs tomato sauce
4 c water
1 env taco seasoning mix
8 ozs spaghetti, thin – uncooked
1/2 c cheddar cheese – shredded
In a 12" skillet, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in tomato sauce, water, and seasoning mix. Bring to a boil. Add spaghetti. Reduced heat. Simmer, covered, until spaghetti is tender, 25 minutes. Sprinkle with cheese.