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Mexican Spaghetti Sauce

This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup frozen gold and white corn, thawed
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked spaghetti

Directions

  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, 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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Reviews

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Average Rating:
  • shecooksalot
    Feb 17, 2014

    A nice change from standard spaghetti sauce. I think next time we will omit the noodles and use it as a topper over tortilla chips for a fun dinner.

  • sunny1oregon
    Sep 1, 2013

    I love this because I can add whatever I have in my pantry and it comes out delicious every time. I like to substitute a big piece of corn bread and top it with sharp cheddar.

  • sunny1oregon
    Sep 1, 2013

    I love this because I can add whatever I have in my pantry and it comes out delicious every time

  • mzivich
    Nov 24, 2012

    No comment left

  • icschn
    Apr 27, 2009

    No comment left

  • badkitty1116
    Jul 11, 2008

    No comment left

  • Sara
    May 14, 2006

    No comment left