Mexican Spaghetti
Mexican Spaghetti is a one-pot meal that is perfect for a busy weeknight. My kids love this recipe and it combines all the delicious Mexican flavors that everyone loves.
Servings: 6
Ingredients
- 1 pound spaghetti
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can 28 ounces crushed tomatoes
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup frozen corn kernels thawed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- Chopped fresh cilantro optional
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat.
- Add onion, garlic, and bell pepper to the skillet. Cook until vegetables are softened, about 5 minutes.
- Stir in crushed tomatoes, black beans, corn, chili powder, cumin, oregano, salt, paprika, and pepper. Simmer for 10 minutes.
- Add the cooked spaghetti to the skillet and toss to combine with the sauce.
- Sprinkle cheese over the top and cover the skillet. Cook on low heat until the cheese is melted, about 2-3 minutes.
- Remove from heat and top with chopped cilantro if desired.
Notes
For a spicier dish, add a diced jalapeño with the bell pepper or increase the amount of chili powder.
If you like a saucier pasta, you can add 1/2 cup of chicken or beef broth when you add the crushed tomatoes.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 899kcal | Carbohydrates: 92g | Protein: 45g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1764mg | Potassium: 1325mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1975IU | Vitamin C: 33mg | Calcium: 411mg | Iron: 10mg
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