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tgh
Mexican Spaghetti, one of my favorite one-pot wonders, adds a little “spice” to your dinner table and shaves valuable time off a busy weeknight. Don’t you just love collecting good recipes?
Maybe you’re obsessed with the top secret ones you’ve bribed restaurant owners for, or the old, stained, hand-written family recipes uncovered in dusty attics or the complicated additions to your bulging recipe box of show-stopping sweets (for that bakery you’re determined to open someday).
Me, I love them all, but I’m particularly fond of ones that make me a weeknight warrior, the recipes that miraculously create a spectacular meal in one – count ‘em ONE – pot, and in under 30 minutes.
This Mexican Spaghetti recipe, also called fideo, is one that gets pulled out of the recipe box pretty frequently at my house (though I really don’t need the recipe anymore at this point, LOL), and you’ll definitely want to add it to your one-pot repertoire!
This easy Mexican Spaghetti recipe starts by sautéing diced onions with ground beef. The standard ground beef blend (70% lean to 30% fat) will work here, or even a nice ground chuck. Just make sure you drain the grease off once everything’s brown so we can avoid that “greasy” problem I mentioned earlier.
Next, we’ll build the flavorful base to cook the pasta in.
The Mexican Spaghetti sauce has tomatoes, of course, and I use a combination of diced tomatoes (with their juice!) and tomato sauce.
That means we’ll have nice bright bites from the big red fruit, as well as some velvety, more subtly acidic sauce to help thicken everything. I also like to add a little corn for a touch of sweetness.
MEXICAN SPAGHETTI
Mexican Spaghetti, one of my favorite one-pot wonders, adds a little “spice” to your dinner table and shaves valuable time off a busy weeknight.
PREP TIME 15 MINUTES
COOK TIME 30 MINUTES
TOTAL TIME 45 MINUTES
SERVINGS 4 PEOPLE
CALORIES 672 KCAL
INGREDIENTS
1 Pound Ground Beef
1 Medium Yellow Onion
1 Envelope Taco Seasoning
1 7 Ounce Can Dice Green Chilies, Undrained
1 14.5 Ounce Can Canned Diced Tomatoes, Undrained
1 Cup Frozen Corn Thawed and Drained
1 8 Ounce Can Tomato Sauce
2 3/4 Cups Water
8 Ounces Dried Spaghetti Noodles Broken into Thirds
1 Cup Cheddar Cheese Grated
INSTRUCTIONS
Full Recipes >> gonnawantseconds.com/mexican-spaghetti-recipe/