Mexican Spaghetti

Mexican Spaghetti is a one pot meal full of tender pasta and spicy tomatoes in a creamy sauce. It all comes together in less than 30 minutes!

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Course: Main Dishes

Cuisine: Mexican

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Author: Jennifer Stewart

Ingredients

1 pound lean ground beef
1 medium onion (diced
1 medium green pepper seeded, diced
1 ounce taco seasoning
4.5 ounces chopped green chilies undrained
1 cup corn frozen or canned
8 ounces tomato sauce
10 ounces Rotel undrained
3 cups water
8 ounces spaghetti uncooked
3 cups shredded cheese I used a mexican blend or monterey jack
Chopped fresh parsley or cilantro for garnish.

Instructions

In a large skillet, brown the ground beef and soften the onions and green pepper over medium high heat.
Once the meat is no longer pink, drain excess liquid (fat) if desired.
To the skillet add the taco seasoning, green chilies, corn, Rotel, and tomato sauce. Stir to combine and cook for a minute or two to get the seasoning mixed in.
Add the water and stir. Bring to a light boil.
Break the spaghetti noodles in half or into thirds.
Add the noodles to the skillet and stir to mix in. Make sure the noodles don’t stick together and are submerged in the sauce.
Cover and turn the heat to low.
Simmer for 15 minutes, stirring occasionally, or until the pasta noodles are cooked to your liking.
Remove lid and stir in 2 cups of the shredded cheese.
Top with the remaining 1 cup and cover.
Remove from the heat and let sit for 1-2 minutes to allow the cheese on top to melt.
Uncover and garnish with chopped cilantro or parsley. Serve warm.

Notes

You will need a large skillet, large stockpot or dutch oven that will hold at least 4 cups of liquid plus the meat and pasta.

There are so many pasta noodles that are similar to spaghetti, however you could try any kind of pasta such as rigatoni, farfalle, or penne.

This is a very versatile recipe as you can add or delete ingredients. Remove the meat to make it a vegetarian meal. Other tasty additions would be green onions, black beans, olives or fresh garlic.

Play with the spices: add some red pepper flakes, black pepper, garlic powder, onion powder or chili powder. Perhaps adobe sauce instead of tomato sauce for some added spice.

Stirring in some Mexican Crema or topping with a dollop of sour cream would add some creaminess.

If you have leftovers you can keep it in an airtight container for up to 2 days in your fridge. Leftover pasta should be consumed within 48 hours.

Nutrition