Backyard Taco Nutrition Info Recipes

ONE-POT TACO SPAGHETTI

One-Pot Taco Spaghetti image

This one-pan taco spaghetti is full of flavor and great for a busy weeknight!

Provided by Karla Harmer

Categories Spaghetti

Time 45m

Yield 5

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, diced
4 tablespoons dry taco seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 pound 80% lean ground beef
1 (16 ounce) package dry spaghetti
1 (32 ounce) container chicken broth
1 cup water
1 (10.5 ounce) can cream of chicken soup
1 cup shredded Cheddar cheese
¼ (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced

Steps:

Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
Turn off the heat and cover the pot until cheese starts to melt. Serve.

Nutrition Facts : Calories 856.8 calories, Carbohydrate 83.1 g, Cholesterol 115.3 mg, Fat 38.8 g, Fiber 4 g, Protein 39.8 g, SaturatedFat 16.6 g, Sodium 2381.7 mg

BACKYARD TACO DIP

Backyard Taco Dip image

This is a real favourite with our friends. It simply disappears so fast I usually double the recipe. You can vary the amount of salsa to your taste, as well as the heat level with picante salsa.

Provided by Paul Elliott

Categories Cheese

Time 15m

Yield 4 cups

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese
2 cups salsa
1/2 green pepper (diced)
1/2 red pepper (diced)
1/2 cup shredded cheddar cheese

Steps:

Ensure cream cheese is at room temperature.
Whip in a large bowl until smooth.
Mix in salsa.
Add in peppers and cheddar.
Serve with taco chips.

Nutrition Facts : Calories 296.6, Fat 24.7, SaturatedFat 15.5, Cholesterol 77.2, Sodium 1033.3, Carbohydrate 11.4, Fiber 2.6, Sugar 5.1, Protein 10.1

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