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Mexican-Style Spaghetti

Total Time

Prep: 15 min. Cook: 2 hours


8 servings

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


  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.

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