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Mexican-Style Spaghetti

 Mexican-Style Spaghetti
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
8 ServingsPrep: 15 min. Cook: 2 hours

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

  • 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: One serving (1 cup sauce prepared without salt, served with 1-1/2 ounces spaghetti) equals 379 calories, 4 g fat (0 saturated fat), 61 mg cholesterol, 699 mg sodium,

2 of 2

Mexican-Style Spaghetti (continued)

Nutritional Facts: 59 g carbohydrate, 0 fiber, 35 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 vegetable.