Texas Spaghetti Recipes

EASY SPAGHETTI

Easy Spaghetti image

Cynthia Wise of Mineral City, Ohio, writes, "My husband and I really like this hearty main dish. It's quick and easy, and I always have the ingredients on hand."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups meatless spaghetti sauce
1 cup water
3 ounces uncooked spaghetti, broken
1/4 pound reduced-fat process cheese (Velveeta), cubed
2 teaspoons grated Parmesan cheese

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 570 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 2115mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 43g protein.

TEXAS SPAGHETTI

Texas Spaghetti image

Make and share this Texas Spaghetti recipe from Food.com.

Provided by paula giles

Categories Spaghetti

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ground sirloin
1 onion, chopped
2 (10 3/4 ounce) cans tomato soup, undiluted
1 green pepper, chopped
1 (16 ounce) package egg noodles or 1 (16 ounce) package spaghetti, cooked and drained
2 cups mozzarella cheese
2 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted
1 (2 1/4 ounce) can sliced black olives
1/2 cup parmesan cheese

Steps:

Brown meat,and chopped onion.
Add tomato soup,green pepper and noodles.
Cover and simmer 10 minutes.
Pour 1/2 of mixture into casserole.
Layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the Parmesan last.
COVER AND COOK 350°F for 30 MINUTES.

Nutrition Facts : Calories 929.2, Fat 42.2, SaturatedFat 18.2, Cholesterol 208.7, Sodium 1980.7, Carbohydrate 80.7, Fiber 4.8, Sugar 14, Protein 56.1

SOUTHWESTERN SPAGHETTI

Southwestern Spaghetti image

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

TEXAS CHICKEN SPAGHETTI

Texas Chicken Spaghetti image

I got this recipe from my mother-in-law. I am listing it here as she gave it to me, but I make the following changes: recipe #54128 in place of the mushroom soup (or I have also used cream cheese, maybe fat-free?) lots more garlic and onions, fresh mushrooms instead of canned, cheddar cheese spread (ie Wispride)instead of Velveeta and I skip the olives since it is one of the few foods I actually dislike. It's really a pretty tasty casserole, easy to make ahead for a crowd and it freezes well. I like to add Tabasco for a little more zip.

Provided by Soup Queen

Categories One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs chicken parts or 1 large broiler-fryer chicken
3 stalks celery
1 bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 (8 ounce) can mushrooms
1 lb spaghetti, broken
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (10 ounce) can cream of mushroom soup
1 teaspoon Worcestershire sauce
1 lb Velveeta cheese, cubed
20 stuffed green olives, chopped

Steps:

Cover chicken with water and bring to a boil.
When chicken is done, remove from broth.
Shred chicken.
Skim fat from broth.
In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
Add spaghetti and cook till done. You may need to add more broth.
Add remaining ingredients.
Mix well till cheese melts.

Nutrition Facts : Calories 691.1, Fat 29.2, SaturatedFat 12.6, Cholesterol 132.9, Sodium 1471.7, Carbohydrate 59.2, Fiber 3.9, Sugar 11.7, Protein 46.7

SPAGHETTI WEST TEXAS

Spaghetti West Texas image

This is an easy meal to fix for dinner when you are in a hurry. Most of the ingredients are probably already in your pantry. My mom used to fix it for dinner a lot and now I fix it for my own family. It's not a gourmet meal, but the kids love it! I serve it with a salad and garlic bread!

Provided by Kim D.

Categories Spaghetti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
1 small onion, chopped
2 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package spaghetti, cooked
1 can tomato soup
3/4 cup water
1/2 lb American cheese, grated
1 can sliced black olives, drained

Steps:

Preheat oven to 350 degrees F.
Sauté onions and garlic in vegetable oil.
Add beef, salt and pepper and brown; drain.
Add cooked spaghetti, tomato soup, and water to meat mixture.
Put in 11X16X2-inch baking dish.
Top with grated cheese and sliced olives.
Cover and bake for 35 minutes.
Uncover and bake for an additional 10 minutes.

Nutrition Facts : Calories 622, Fat 26.5, SaturatedFat 11.2, Cholesterol 75.6, Sodium 983.4, Carbohydrate 63.5, Fiber 3.1, Sugar 7.1, Protein 31.4

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