Mexi Ghetti Recipes

CHILI-GHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese.

TACO SPAGHETTI

Steps:

• Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.

MEXICAN SPAGHETTI (ESPAGUETI ROJO)

Steps:

• Cook the pasta in a large pot with 4 quarts of boiling water and 1 teaspoon of salt. Cook according to the package instructions until it is AL DENTE, usually about 6 minutes. Remove the pot from the heat. The pasta should not be overcooked at this point, remember that it will keep cooking in the sauce.
• To make the tomato sauce, begin by bringing 4 quarts of water to a boil in a large pot. Add the tomatoes and cook for about 8 minutes. Remove the tomatoes from the water and discard the tomato skins.
• Place the tomatoes in a blender along with the garlic and onion. Process until you have a smooth sauce.
• Heat the Mazola® Corn Oil in a large frying pan. Using a strainer, pour the tomato sauce into the pan. Cook for about two minutes at medium-high heat. Stir in the Mexican Oregano and the Chicken Bouillon granulates. Check the seasoning to see if it needs more salt. Keep in mind that the chicken bouillon already has salt.
• Drain the pasta and add it to the skillet with the tomato sauce. Keep cooking for 2 more minutes at low heat. Let the pasta absorb some of the tomato juices before serving. To serve the pasta, top it with about 1 tablespoon (per plate) of the Mexican cream and garnish it with crumbled Queso Fresco and some parsley.
• Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!

MEXICAN SPAGHETTI

Steps:

• In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
• Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
• Sprinkle with cheese and serve.

MEXI-GHETTI

Steps:

• Put a large pot of water on to boil the pasta per package directions.
• Brown ground beef and onion in skillet, drain well then add water and bouillon cube. Stir and heat to dissolve bouillon.
• Add salsa, tomato sauce, cumin, chili powder, salt and sugar. Bring to a boil, then reduce heat to a simmer. Simmer 15 minutes, stirring occasionally.
• Stir in zucchini and simmer approximately 5 minutes, or until zucchini is tender.
• Serve sauce over cooked spaghetti noodles.

CHILI-GHETTI

Steps:

• Cook spaghetti according to package instructions.
• Use chili as you would spaghetti sauce.

PIZZAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a 7x11-inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.

CHILI-GHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.

CLASSIC PIZZAGHETTI

Steps:

• First, cook the spaghetti according to the package directions. Set aside and let cool a bit.
• Brown the ground beef until well-cooked and then stir in the sauce. Let simmer for about 10 minutes.
• Spray a 9 by 12 glass casserole dish with cooking spray. Spread a little of the sauce mixture on the bottom of the pan and then top with a layer of spaghetti. Add another (thicker) layer of sauce, followed by a layer of pepperoni and a layer of cheese. Repeat until you are out of sauce, ending with a layer of cheese.
• Bake in a 350 degree oven about 25 minutes or until the cheese is completely melted and bubbling.