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How to Make Mexican Spaghetti
Our cheesy and tasty Mexican spaghetti recipe is an excellent choice of meal and will satiate you to the very last bit!
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Course: Main CourseCuisine: Mexican, North American
Keyword: how to make mexican spaghetti, mexican spaghetti, mexican spaghetti recipe
Servings: 4 servings
Calories: 508 kcal
Ingredients (21)
- 10 oz 85% lean ground beef
- 14 oz cooked spaghetti
- 2 oz onion diced
- 1 oz corn kernels
- 3 oz red bell peppers chopped
- 1.5 oz shredded cheddar cheese
- 1 tbsp garlic minced
- 1 1/2 tbsp olive oil
- 2 tsp all-purpose flour
- 1 cup homemade tomato sauce
- 1 cup unsalted chicken broth
- 1/2 tbsp lime juice
- 3/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp red pepper flakes
- 1 tsp paprika
- 1/2 tsp pepper
- 1/4 tsp chili powder
- 1/4 cup cilantro chopped
- 1 tsp oregano chopped
- 2 tbsp parsley
INSTRUCTIONS
1
Add 1 1/2 tbsp olive oil, 1 tbsp garlic, and 2 oz onion in a skillet over medium heat and sauté for 1 minute.
2
Add 10 oz ground beef with 1/4 tsp chili powder, 1/4 tsp red pepper flakes, 1/4 tsp cumin, 1 tsp paprika, 1/2 tsp pepper, 1 tsp oregano, 3/4 tsp salt, 2 tsp all-purpose flour, and 1/2 tbsp lime juice. Stir-fry for 3 minutes.
3
Add 3 oz red bell peppers and 1 oz corn kernels, then stir for 1 minute.
4
Add 1 cup tomato sauce. Stir for 1 minute.
5
Pour in 1 cup chicken broth and cook to boil. Reduce the heat and continue cooking on low heat for the next 5 minutes.
6
Add 14 oz cooked spaghetti. Stir to cook for 1 minute.
7
Add 1.5 oz cheddar cheese. Garnish with parsley and cilantro on top.
Nutrition
Serving: 1 serving | Calories: 508 kcal | Fat 26 g | Saturated Fat 8 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 5 g | Cholesterol 58 mg | Sodium 583 mg | Potassium 516 mg | Carbohydrate 45 g | Fiber 5 g | Sugar 6 g | Protein 24 g | Vitamin A 2256 IU | Vitamin C 47 mg | Calcium 124 mg | Iron 3 mg