Mexican Style Spaghetti Stove Top Or Crock Pot Recipes

PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)

Pasta Sauce Spaghetti Soup (Crock Pot or Stove Top) image

I made this soup recently it's delicious! You can make this in a crock pot but you will have to brown the meat with veggies firstly in a skillet. Double the recipe if desired. The ground beef can be made ahead of time, if you have freezer-ready ground beef, even easier! Feel free to adjust ALL ingredients to suit taste. You can really use any kind of pasta that you like for this, I prefer spaghetti, for a thicker soup decrease the water.

Provided by Kittencalrecipezazz

Categories Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef
1 onion, chopped
1 tablespoon chopped fresh garlic
1 small green bell pepper, chopped
1 large celery, chopped
1 -2 carrot, chopped
2 cups water
2 (14 ounce) cans diced tomatoes, undrained
1 (15 ounce) jar spaghetti sauce (can use homemade)
1 -2 tablespoon sugar
1/2 teaspoon italian seasoning, crushed
seasoning salt
pepper
red pepper flakes (I use about 1/4 teaspoon red pepper flakes) or Tabasco sauce (I use about 1/4 teaspoon red pepper flakes)
4 ounces spaghetti (cooked, can use the thinner spaghetti for this also, broken into pieces)
1/2 cup grated parmesan cheese (optional)
parmesan cheese (to garnish)

Steps:

In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
Add in the the Parmesan cheese the last 20 minutes of cooking.
Add in the cooked pasta before serving and heat through.
Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).

Nutrition Facts : Calories 523.6, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1075.1, Carbohydrate 55.9, Fiber 5.6, Sugar 23.6, Protein 29.4

TEX-MEX SPAGHETTI (CROCK POT SERVED)

Tex-Mex Spaghetti (Crock Pot Served) image

When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy (queso or 7-layer dip w/tortillas), guacamole was a must & dessert was a flan or sopaipilla. I always made the main course - Mexican Spaghetti w/a "med heat level", which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The "heat level" is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!

Provided by twissis

Categories Spaghetti

Time 50m

Yield 10 1 1/2 cup servings, 10 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces spaghetti (3/4 of a 1 lb pkg)
2 lbs ground beef
1 large onion (roughly diced)
1 (16 ounce) jar Pace Picante Sauce (Thick & Chunky, heat level of choice)
1 cup mexicorn (drained, more as desired)
1 (14 1/2 ounce) can tomatoes (drained & see prep note below)
2 (4 1/2 ounce) cans sliced black olives (drained)
1 1/2 cups monterey jack cheese (shredded)
1 1/2 cups cheddar cheese (shredded)

Steps:

Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
Add Pace Picante Sauce & drained Mexican corn.
Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!

Nutrition Facts : Calories 525.9, Fat 27.9, SaturatedFat 12.6, Cholesterol 94.6, Sodium 835.8, Carbohydrate 37.6, Fiber 3.4, Sugar 3.9, Protein 31.6

CROCK POT/SLOW COOKER OR STOVE TOP CHICKEN SPAGHETTI

Crock Pot/Slow Cooker or Stove Top Chicken Spaghetti image

A versatile and tasty dish, either simmered on the stove 1 - 2 hours or in a crock pot for several hours while you're away. This recipe is equally good served over rice. Serve with a large green salad and bread. If there are leftovers, it freezes well for another meal.

Provided by Stella Mae

Categories Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 -8 chicken pieces, with bone in skinned
4 -6 garlic cloves, minced
1 large onion, diced
2 tablespoons olive oil
6 tomatoes, skinned and seeded (or 450 gr. canned)
4 ounces tomato sauce
2 tablespoons tomato paste
1 teaspoon sugar (optional) or 1 teaspoon sugar substitute (optional)
salt (optional)
1 teaspoon nutmeg
1 teaspoon rosemary
1 teaspoon thyme
1/4-1/2 cup fresh basil, chopped
1/4-1/2 cup parsley, chopped
enough spaghetti, for 6 to 8 people

Steps:

Brown garlic and onion in olive oil.
Add chicken parts and continue to brown.
When browned, add all the other ingredients.
Cover and simmer for 1- 1 and 1/2 hours Stir occasionally.
Add a little water if required.
Serve over hot, cooked spaghetti.
Sprinkle fresh Parmesan over the dish, if desired.

Nutrition Facts : Calories 65.6, Fat 3.8, SaturatedFat 0.6, Sodium 113.4, Carbohydrate 7.7, Fiber 2, Sugar 4.4, Protein 1.6

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