Hearty Mexican Spaghetti Recipes

MEXICAN SPAGHETTI

Steps:

• Cook the spaghetti according to the directions on the package and then drain.
• While the spaghetti is cooking, dump the ground beef into a large saute pan over medium-high heat.
• Add the diced onions to the pan.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan.
• Reduce the heat to medium-low and add the diced red peppers and diced green peppers to the pan.
• Stir well.
• Add the Rotel to the pan and stir well again.
• Add the taco seasoning to the pan and stir until all of the ground beef is coated in it.
• Add the salt, pepper, garlic powder and onion powder to the pan and stir.
• Add the tomato sauce to the pan and stir.
• Add the cooked spaghetti to the pan and stir until all of the noodles are coated in sauce.
• Leave the pasta to cook for 3-4 minutes.
• Remove the pan from the heat and add the shredded cheese to the pan.
• Stir until the cheese is melted.
• Serve and enjoy!

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.

EASY MEXICAN CHICKEN SPAGHETTI

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.

HEARTY MEXICAN SPAGHETTI

Steps:

• Break pasta in half. Cook according to package directions.
• Prepare taco seasoning mix with the meat in large skillet according to package directions. Stir in undrained tomatoes, undrained corn, green chilies and onions. Cook over medium heat 3 minutes or until hot, stirring occasionally.
• Drain pasta; place in large bowl. Add meat mixture; mix lightly. Sprinkle with the cheese.

HEARTY MEXICAN SPAGHETTI

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.

HEARTY MEXICAN SPAGHETTI

Steps:

• In a large saucepan, cook chicken and onions until chicken is no longer pink.
• Add taco seasoning mix, tomatoes, corn, and chiles.
• Cook over medium heat until heated through.
• Fold in cooked spaghetti and cheese.
• Mix well and serve.