Mexican Spaghetti Sauce Recipe

5 3 6
Mexican Spaghetti Sauce Recipe
Mexican Spaghetti Sauce Recipe photo by Taste of Home
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Mexican Spaghetti Sauce Recipe

Read Reviews
5 3 6
Publisher Photo
This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup frozen gold and white corn, thawed
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked spaghetti

Directions

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti. Yield: 10 servings.
Originally published as Mexican Spaghetti Sauce in Light & Tasty February/March 2004, p19

Nutritional Facts

3/4 cup: 191 calories, 6g fat (2g saturated fat), 30mg cholesterol, 705mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 lean meat.

  • 1 pound lean ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup frozen gold and white corn, thawed
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked spaghetti
  1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti. Yield: 10 servings.
Originally published as Mexican Spaghetti Sauce in Light & Tasty February/March 2004, p19

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Reviews forMexican Spaghetti Sauce

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MY REVIEW
shecooksalot User ID: 5888460 53459
Reviewed Feb. 17, 2014

"A nice change from standard spaghetti sauce. I think next time we will omit the noodles and use it as a topper over tortilla chips for a fun dinner."

MY REVIEW
sunny1oregon User ID: 7392813 51377
Reviewed Sep. 1, 2013

"I love this because I can add whatever I have in my pantry and it comes out delicious every time. I like to substitute a big piece of corn bread and top it with sharp cheddar."

MY REVIEW
sunny1oregon User ID: 7392813 134972
Reviewed Sep. 1, 2013

"I love this because I can add whatever I have in my pantry and it comes out delicious every time"

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