Dirty Spaghetti

• portions: Servings: 6 | Calories:
• temps actif: 10mins
• temps total: 30mins

Ingrédients

12 ounces spaghetti

1 pound ground beef

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1/2 cup onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 can (10.5 ounces) cream of mushroom soup

1 can (10 ounces) Rotel, undrained

1 cup beef broth

1/2 cup heavy cream

2 cups shredded cheddar cheese

Instructions

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until just tender, about 9 to 11 minutes. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the ground beef, red bell pepper, green bell pepper, and onion. Cook for 6 to 8 minutes, breaking up the meat as it cooks, until browned and the vegetables are softened. Drain excess grease if needed.

Add the garlic, salt, black pepper, garlic powder, and onion powder. Stir and cook for 30 seconds until fragrant.

Stir in the cream of mushroom soup, Rotel, beef broth, and heavy cream. Mix until smooth and creamy.

Add 1 1/2 cups of the cheddar cheese and stir until melted.

Add the cooked spaghetti and toss until fully coated in the sauce and heated through, about 2 to 3 minutes.

Sprinkle the remaining cheddar cheese over the top, cover for 1 to 2 minutes until melted, then serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes