Mexican Spaghetti
A delightful fusion of traditional spaghetti with vibrant Mexican flavors, featuring seasoned ground beef, zesty tomatoes, and creamy cheese.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with lean ground turkey.
- 1 medium yellow onion, diced
- 1 envelope taco seasoning
- 1 7-ounce can diced green chilies, undrained
- 1 14.5-ounce can diced tomatoes, undrained
- 1 cup frozen corn, thawed and drained
- 1 8-ounce can tomato sauce
- 2 3/4 cups water
- 8 ounces dried spaghetti noodles, broken into thirds
- 1 cup cheddar cheese, grated Can substitute with Monterey Jack or pepper jack.
Instructions
Preparation
- Begin by heating a large skillet over medium heat.
- Add the ground beef and diced onion to the skillet. Stir occasionally, cooking until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
Cooking
- Sprinkle in the taco seasoning and stir in the diced green chilies, diced tomatoes (with their juice), and thawed corn. Mix well and let it simmer for a couple of minutes.
- Pour in the tomato sauce and water, bringing everything to a rolling boil.
- Break the dried spaghetti noodles into thirds and add them to the boiling mixture. Stir to ensure the pasta is submerged.
- Reduce heat to low and cover the skillet. Let it simmer for 20-25 minutes, stirring occasionally, until the spaghetti is al dente.
- Sprinkle the grated cheddar cheese on top, cover, and let it melt.
Serving
- Serve right from the skillet, garnishing with fresh cilantro, diced avocado, or sour cream as desired.
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Notes
For a creamier sauce, consider adding a splash of cream or more tomato sauce. Can store leftovers in airtight containers for 4-5 days in the fridge.