Spicy Mexican Spaghetti Recipes

SPICY CHICKEN SPAGHETTI

Steps:

• Line a 9-by-13-inch baking dish with 2 pieces of foil.
• Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
• Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
• Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
• If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
• Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
• If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
• To cook from frozen: Preheat the oven to 325 degrees F.
• Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
• Serve with salad and French bread.

SPICY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

MEXICAN PASTA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

SPICY MEXICAN SPAGHETTI

Steps:

• 1. Simmer cooked beef, sauce, rotel, & chile's for about 2-3 minutes. Then pour over cooked pasta and garnish with fresh garlic, Parmesan cheese, grated cheese, or even a dollop of sour cream! You can also add a can of red kidney beans and corn to this dish.

FIDEO (MEXICAN SPAGHETTI)

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.

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.

MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)

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!

THICK AND SPICY SPAGHETTI SAUCE

Steps:

• Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
• Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
• Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
• Take out bay leaves; stir in Burgundy wine.
• On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.

SPICY CLAM CHORIZO PASTA

Steps:

• Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren't closed. Drain well.
• Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
• Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, until the shells open.
• Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between.
• Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
• Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well.
• Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.

SPICY MEXICAN BRUNCH EGGS

Steps:

• 1 Heat 1 tablespoon oil in large skillet on medium heat; add sausage. Cook 3-4 minutes or until rendered and crumbly. Add onions, garlic and peppers; cook 3 minutes or until crisp-tender. Stir in sauce, water and red pepper; bring to a simmer.
• 2 Remove pan from heat. Make six wells in sauce with a large spoon, spacing evenly around pan. Crack 1 egg into each well. Push sauce around the edges of the egg white to contain each egg in its well, while keeping the yolk undisturbed. Cook covered on low heat 4-6 minutes, or until egg whites are set.
• 3 Top with cheese, radishes and cilantro. Drizzle with remaining oil before serving with bread.

PRESSURE COOKER SPICY MEXICAN CHICKEN

Steps:

• Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
• Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
• Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
• Once cooking has completed, allow the pressure to release naturally. Remove the lid.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.