A good friend of mine shared this delicious recipe with me. When my family gets tired of the same old spaghetti, I like to serve this dish for a change! It provides a flavorful alternative to the Italian version. It's also a great dish when you don't have a lot of time to spend in the kitchen.—Mary Detweiler, Middlefield, Ohio
- 2 pounds ground beef (90% lean)
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 1 can (29 ounces) tomato puree
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup water
- 1/4 cup minced fresh parsley
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 1 teaspoon salt, optional
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 package (12 ounces) spaghetti, cooked and drained
- In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti. Yield: 8 servings.
Originally published as Mexican-Style Spaghetti in Taste of Home February/March 1996, p41
Reviews for Mexican-Style Spaghetti
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 22, 2010
"This is basically chili served on spaghetti. we liked it but substituted cilantro for parsley."
Reviewed Oct. 13, 2009
"This sounded a lot better than it tasted. I don't plan to serve it again. To many really good recipes out there."