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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
Servings: 4 servings
Calories: 508 kcal
Author: Tuyet Pham, Luna Regina

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: 508kcal | Fat 26g | Saturated Fat 8g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Cholesterol 58mg | Sodium 583mg | Potassium 516mg | Carbohydrate 45g | Fiber 5g | Sugar 6g | Protein 24g | Vitamin A 2256IU | Vitamin C 47mg | Calcium 124mg | Iron 3mg