Mexican Spaghetti Recipe

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Mexican Spaghetti Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

Ingredients

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 (4 ounces) shredded cheddar cheese

Directions

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. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 340 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 874 mg sodium, 33 g carbohydrate, 1 g fiber, 22 g protein.

Originally published as Mexican Spaghetti in Country Woman September/October 1995, p35

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Mexican Spaghetti

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Reviewed on Jan. 19, 2013 by Shuddertoes

This is a one-pot wonder...quick and easy and absolutely delicious. I add a dollop (or two!) of sour cream on the side. One caution: if you're like me and don't religiously measure ingredients...go easy on the pasta. Too much dilutes the zesty flavor of the sauce, so I always wait until the spaghetti's softened up a bit to see how much is in there.

Reviewed on Sep. 01, 2011 by acrazyone

I have made this receipe several times a year for quite some time. It's a nice and unexpected change from regular spaghetti