MEXICAN-STYLE SPAGHETTI
A good friend of mine shared this delicious recipe with me. When my family gets tired of the same old spaghetti, I like to serve this dish for a change! It provides a flavorful alternative to the Italian version. It's also a great dish when you don't have a lot of time to spend in the kitchen.-Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti.
Nutrition Facts :
MEXICAN SPAGHETTI
Mexican Spaghetti brings south-of-the-border spices to a down-home staple -- all in one magical, easy-to-clean pot! The best food to brighten a hard day.
Provided by Kathleen
Categories Main Course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 756 kcal, Carbohydrate 72 g, Protein 40 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 728 mg, Fiber 9 g, Sugar 10 g
MEXICAN-STYLE SPAGHETTI AND MEATBALLS
It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!
Provided by Sachin K.
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
- Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
- Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
- Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 83.6 g, Cholesterol 93.7 mg, Fat 15.2 g, Fiber 7.3 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 1041 mg, Sugar 15.3 g
HEARTY MEXICAN SPAGHETTI
Spaghetti with a south-of-the-border flair. Recipe of the week from Hints of Hunts email I received.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
- In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally.
- Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.
Nutrition Facts : Calories 374.9, Fat 9.5, SaturatedFat 4.1, Cholesterol 45.5, Sodium 432.1, Carbohydrate 52.4, Fiber 4.4, Sugar 3.4, Protein 21.9
MEXICAN SPAGHETTI
Steps:
- In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.
Nutrition Facts :
MEXICAN SPAGHETTI SAUCE
This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain., In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 705mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
MEXICAN-INSPIRED SPAGHETTI SQUASH
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
- Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan.
- Bake in the preheated oven until tender, about 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat.
- Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
- Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans, sauteed veggies, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
- Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives. Serve immediately.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g
FIDEO (MEXICAN SPAGHETTI)
A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)
Provided by JENNY P.
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
- Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
- Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
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