Taste of Home
Mexican Spaghetti Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.
Ingredients
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1 pound lean ground beef (90% lean)
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3/4 cup chopped onion
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1 jar (26 ounces) meatless spaghetti sauce
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes
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1 cup frozen gold and white corn, thawed
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1 cup salsa
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1 can (4 ounces) chopped green chiles
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1 tablespoon chili powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Hot cooked spaghetti
Directions
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1.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
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2.
In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chiles, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.
Nutrition 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.
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