1 box Dreamfields Spaghetti
1 tablespoon olive oil
1 pound lean ground beef (at least 85% lean), chicken or turkey breast
1 onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder, or to taste
2 to 3 tablespoons Japanese soy sauce
4 ripe tomatoes, diced
1 tablespoon tomato paste
Salt and pepper
Cabot Lite50 Jalapeño Cheddar or Cabot Lite50 Sharp Cheddar, shredded
PREPARE ingredients ahead of time for fast and efficient cooking. This means dicing the tomatoes, dicing the onion, mincing the garlic, shredding the cheese and bringing a pot of salted water to a boil for the pasta.
HEAT 1 tablespoon olive oil over medium heat in a non-stick skillet until hot. Add ground meat and onion; cook until meat is cooked through, about 8 to 10 minutes. You may drain the fat to lower calories.
ADD garlic, cumin, chili powder, soy sauce and tomatoes; cook uncovered 10 minutes.
ADD tomato paste; continue cooking 2 minutes. Season with salt and pepper, as desired. Set aside and keep warm.
COOK pasta as directed on package. Drain and serve with taco meat sauce; top with shredded cheese.
This is a nice take, or retake, on a standard meal – spaghetti. We used the exact measurements for the chili powder & cumin and while the taste is noticeable, it’s subtle. If you prefer more punch I suggest adding an extra teaspoon of each, possibly even doubling the measurements specified. Regardless this recipe is a nice change up on an old standard!