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Mexican Spaghetti Sauce

 Mexican Spaghetti Sauce
This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.
10 ServingsPrep/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.