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Mexican-Style Spaghetti Recipe

Mexican-Style Spaghetti Recipe

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 YIELD: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

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.

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

Reviews for Mexican-Style Spaghetti

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MY REVIEW
Reviewed Jan. 22, 2010

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

MY REVIEW
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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