Cooking the spaghetti in tomatoes, broth and BBQ sauce helps give this beefy skillet dish a flavor as big as Texas.
What You Need
Original recipe yields 6 servings
1 lb. extra-lean ground beef
2 each yellow onion s and carrots, chopped
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
1 can (28 oz.) diced tomatoes, undrained
2 cups fat-free reduced-sodium beef broth
1/2 cup BULL'S-EYE Original Barbecue Sauce
1/2 lb. BARILLA spaghetti uncooked, broken in half
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup each chopped fresh cilantro and green onions
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Let's Make It
Brown meat in large deep skillet or Dutch oven; drain. Return meat to skillet. Add yellow onions; cook 5 min., stirring occasionally. Add carrots, peppers and garlic; mix well. Cook 6 to 8 min. or until carrots are tender, stirring frequently. Stir in chili powder; cook and stir 1 min.
Add tomatoes, broth, and barbecue sauce; mix well. Bring to boil. Add spaghetti; stir. Cover, simmer on medium-low heat 15 min. or until spaghetti is tender, stirring frequently and uncovering skillet for the last 2 min. Remove from heat.
Top with cheese; let stand, covered, 2 min. or until melted. Top with cilantro and green onions.
Serve with a chopped cucumber, tomato and radish salad.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.