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Mexican-Style Spaghetti Recipe
Mexican-Style Spaghetti Recipe photo by Taste of Home
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Mexican-Style Spaghetti Recipe

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2.5 2 3
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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
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 each: 379 calories, 4g fat (0g saturated fat), 61mg cholesterol, 699mg sodium, 59g carbohydrate (0g sugars, 0g fiber), 35g protein Diabetic Exchanges: 3 starch, 2 lean meat, 2 vegetable.

Directions

  1. 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

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(3)
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MY REVIEW
MomMarion 10391
Reviewed Jan. 22, 2010

"This is basically chili served on spaghetti. we liked it but substituted cilantro for parsley."

MY REVIEW
Sprowl 18692
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."

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