Spread pasta in a single layer in a 15- x 10-inch jelly-roll pan. Bake at 350° for 8 to 10 minutes or until lightly browned, stirring once. Set aside.
Cut beef into 1/4-inch-thick strips; cut each strip into 1-inch pieces. Coat with taco seasoning mix.
Cook beef, onion, and bell pepper in a Dutch oven coated with cooking spray over medium heat, stirring often, 6 to 8 minutes or until beef is browned. Add garlic, and sauté 1 minute. Stir in basil; cook, stirring constantly, 30 seconds.
Add toasted pasta, broth, and next 3 ingredients. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is almost tender. Stir in spinach. Sprinkle each serving with shredded Parmesan cheese.
*7 ounces angel hair or vermicelli pasta broken into 1-inch pieces may be substituted for fideos pasta.
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