Spaghetti Mexicano Recipes

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HEARTY MEXICAN SPAGHETTI



Hearty Mexican Spaghetti image

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

12 ounces spaghetti, uncooked
1 (1 ounce) package taco seasoning mix
1 lb lean ground beef or 1 lb ground turkey
14 1/2 ounces tomatoes, canned, diced in sauce, undrained
22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)
1 (7 ounce) can diced green chilies, undrained
1/2 cup green onion, sliced
1/2 cup Mexican blend cheese, shredded

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

PASTA VERDE



Pasta Verde image

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 43m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package spaghetti
2 poblano peppers
1 ½ cups Mexican-style sour cream
¼ cup water
3 tablespoons chopped fresh cilantro
2 cubes vegetable bouillon
2 garlic cloves, peeled
1 ½ teaspoons ground black pepper
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon fresh cilantro leaves, or to taste

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.
  • Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
  • Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
  • Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Nutrition Facts : Calories 747.8 calories, Carbohydrate 90.1 g, Cholesterol 124.3 mg, Fat 36.2 g, Fiber 5.3 g, Protein 19.5 g, SaturatedFat 22.1 g, Sodium 87.4 mg, Sugar 7.2 g

EASY MEXICAN CHICKEN SPAGHETTI



Easy Mexican Chicken Spaghetti image

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

1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup shredded Colby-Monterey Jack cheese

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

MEXICAN SPAGHETTI



Mexican Spaghetti image

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

1 pound ground beef
1 medium yellow onion
1 envelope taco seasoning
1 (7 Ounce) Can Dice Green Chilies, Undrained
1 (14.5 Ounce) can canned diced tomatoes (undrained)
1 cup frozen corn (thawed and drained)
1 (8 ounce) can tomato sauce
2 3/4 cups water
8 ounces dried spaghetti noodles (broken into thirds)
1 cup cheddar cheese (grated)

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 CHICKEN SPAGHETTI RECIPE - (4.6/5)



Mexican Chicken Spaghetti Recipe - (4.6/5) image

Provided by á-18433

Number Of Ingredients 10

1 pound chicken breasts, boneless skinless
1/2 pound Velveeta cheese regular or Mexican
1can Rotel tomatoes, regular or hot
1/2 pound spaghetti pasta
1/2 stick butter
1 can cream of chicken soup
1/2 medium onion, chopped
1/2 bell pepper red, green, yellow or orange chopped, your choice
Add black olives, if you like
Salt and pepper, to taste

Steps:

  • In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!

MEXICAN SPAGHETTI CASSEROLE



Mexican Spaghetti Casserole image

A tasty new twist on traditional spaghetti, this Mexican spaghetti casserole is one of my favorite easy dinners.

Provided by Crissy Page

Categories     Casseroles

Time 25m

Number Of Ingredients 9

1 lb. ground beef (I used 85/15)
1 onion
1 (1-oz.) packet taco seasoning (I used mild)
1 (8-oz.) can tomato sauce
1 (10-oz.) can diced tomatoes and green chiles (I used mild RO-TEL)
3 cups of water
7-oz. of spaghetti (a little less than half of a 16 oz. box)
1 cup cheddar and Monterey Jack cheese, shredded
2 tablespoons chopped cilantro, optional

Steps:

  • In a large skillet, brown the hamburger and the onion, drain off any excess fat.
  • Stir in the taco seasoning, tomato sauce, RO-TEL, and the water and bring to a boil.
  • Break the spaghetti in half and add to the sauce and stir. Reduce the heat, cover and allow to simmer for 10 to 15 minutes, or to desired tenderness.
  • Sprinkle cheese on top and replace the lid, just long enough for the cheese to melt.
  • Garnish with chopped fresh cilantro, serve immediately.

Nutrition Facts : Calories 363 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 bowl, Sodium 681 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

MEXICAN SPAGHETTI



Mexican Spaghetti image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 small onion, chopped
3 cups water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (7 ounces) spaghetti
1 cup shredded cheddar cheese

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



Mexican Spaghetti Sauce image

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

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen gold and white corn, thawed
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

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

FIDEO (MEXICAN SPAGHETTI)



Fideo (Mexican Spaghetti) image

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

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
½ tablespoon ground cumin
2 ½ teaspoons chili powder
salt and pepper to taste
1 ½ cups water
1 cup shredded Cheddar cheese

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

SPAGHETTI MEXICANO



Spaghetti Mexicano image

OK, its not really Mexican, but it's tasty and spicy! This will fill you up for sure! Feel free to make more spaghetti than is called for, because that is just an estimate.

Provided by Vostimo

Categories     Spaghetti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

1 medium onion, diced
2 tablespoons canola oil
32 ounces ground beef or 32 ounces buffalo
4 ounces green chilies
2 ounces jalapenos
4 -5 garlic cloves, minced
14 ounces beef broth
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/4 teaspoon coriander
1 teaspoon dried chipotle powder
3 tablespoons chili powder
1 teaspoon black pepper
3 bay leaves
46 ounces tomato juice
17 5/8 ounces spaghetti

Steps:

  • Put the spaghetti in a pot of water and boil it. When it starts boiling, put the spaghetti in the pot and cook until the noodles are at your preferred level of toughness. Put the noodles to the side.
  • Caramelize the onions in a separate pan on medium heat. After that, add the meat and change the temperature to medium-high. Add the garlic and peppers to the mix.
  • Continue sauteing and add the beef broth to the mix.
  • Add all of the remaining ingredients. After the mixture comes to a boil, pour it over the noodles and enjoy!

Nutrition Facts : Calories 760.8, Fat 30.1, SaturatedFat 9.5, Cholesterol 102.2, Sodium 1261.5, Carbohydrate 79.9, Fiber 6.1, Sugar 11.8, Protein 43.6

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