Overlook boring spaghetti! This Mexican Spaghetti Recipe is a complete game-changer! It’s a one-pot meal that’s prepared in simply half-hour, making it excellent for Taco Tuesday, pasta night time, or everytime you want a fast and simple dinner. No further pots, no sophisticated steps, simply pure consolation food that may change into a household favourite!
Are you searching for extra 30-minute meals? Strive our Beefaroni, Straightforward Rotel Pasta, and Mexican Beef and Rice Skillet.
Spaghetti is at all times successful at our home, and we love Mexican meals, so this recipe was born. It’s the right mixture of flavors, and the entire household devours it each time!
It comes collectively quick, making it excellent for busy weeknights once you want dinner on the desk with no fuss!
Recipe Elements
You’ll want the next components to make this superb One Pot Spaghetti:
- Floor beef
- Massive onion- Use 1 teaspoon of onion powder as a substitute.
- Garlic cloves- Use 1 teaspoon of garlic powder as a substitute.
- Diced tomatoes
- Tomato sauce
- Salsa
- Floor cumin
- Chili powder
- Oregano
- Salt
- Black pepper
- Diced inexperienced chilies
- Spaghetti noodles
- Beef broth
- Frozen corn
- Monterey Jack cheese- Cheddar cheese additionally works nice!
INGREDIENT NOTES:
- Floor Beef: An effective way so as to add protein, however you may swap it for rotisserie rooster or floor turkey for a lighter possibility.
- Salsa: Provides further taste and a daring kick. Select gentle or sizzling relying in your spice stage.
- Spaghetti: Cooking the pasta immediately within the sauce creates a wealthy Mexican spaghetti sauce with no further pots!
HOW TO MAKE MEXICAN SPAGHETTI STEP-BY-STEP:
Try the short visible guides beneath. For full directions and components, see the printable recipe card on the finish.
Step 1: Warmth a big pot or Dutch oven over medium-high warmth. Add the bottom beef, diced onion, and minced garlic. Prepare dinner for about 7 minutes till the meat is now not pink. Drain if wanted.
Step 2: Stir within the diced tomatoes, tomato sauce, salsa, floor cumin, chili powder, oregano, salt, black pepper, and diced inexperienced chilies.
Step 3: Break the spaghetti noodles in half and add them to the pot. Pour within the beef broth, stirring to submerge the pasta.
Step 4: Deliver to a boil, then cut back to medium-low warmth. Cowl and simmer for 12 minutes, stirring sometimes, till the spaghetti is al dente and has absorbed the liquid.
Step 5: Stir within the frozen corn and prepare dinner uncovered for 3-4 minutes till heated via.
Step 6: Sprinkle shredded Monterey Jack cheese on high, cowl, and let stand for 5 minutes till melted.
Step 7: Garnish with recent cilantro if desired and serve sizzling.
For further taste, stir in a spoonful of cream cheese or a splash of Mexican crema for a good creamier sauce!
Storage and Reheating
Storage: Retailer leftovers within the fridge in an airtight container. It may be saved for as much as 3 days.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or within the microwave till totally warmed.
Freezing: Place the spaghetti in a freezer-safe container and freeze for as much as 3 months. Reheat gently in a skillet over medium warmth, including a splash of water or broth if wanted.
Additions & Substitutions
ADDITIONS:
- Beans: Black beans or pinto beans add further protein and texture.
- Greens: Stir in diced inexperienced bell peppers or poblano peppers for extra depth.
- Cheese: Combine in slightly queso fresco for added authenticity. YUM!
SUBSTITUTIONS:
- Spaghetti: Swap with skinny spaghetti, rotini, penne, for selection.
- Floor Beef: Use rooster breast, rotisserie rooster, or floor rooster as a substitute.
- Beef Broth: Substitute rooster bouillon and water if wanted, or rooster broth.
FAQs about this Mexican Pasta Recipe:
What Can I Serve with this Taco Spaghetti?
Serve this taco spaghetti recipe with Garlic Parmesan Inexperienced Beans, Bitter Cream Mashed Potatoes or Jalapeño Cornbread.
DID YOU MAKE THIS RECIPE?
I’m excited so that you can do this Mexican Spaghetti Recipe! After you make it, please go away a score to let me know your ideas on it – I’m keen to listen to when you liked it as a lot as we do!
Mexican Spaghetti Recipe
Overlook boring spaghetti! This Mexican Spaghetti Recipe is a complete game-changer! It’s a one-pot meal that’s prepared in simply half-hour, making it excellent for Taco Tuesday, pasta night time, or everytime you want a fast and simple dinner. No further pots, no sophisticated steps, simply pure consolation meals that may change into a household favourite!
- 1 pound floor beef
- 1 giant onion diced
- 3 cloves garlic
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup salsa
- 2 teaspoons floor cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (4-ounce) can diced inexperienced chilies
- 1 pound spaghetti
- 3 1/2 cups beef broth
- 1 cup frozen corn
- 1 cup shredded Monterey Jack cheese
- chopped recent cilantro for garnish non-obligatory
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In a big pot or Dutch oven over medium-high warmth, brown the bottom beef with onion and garlic till the meat is now not pink, about 7 minutes. Drain if wanted.
-
Stir in diced tomatoes, tomato sauce, salsa, cumin, chili powder, oregano, salt, pepper, and inexperienced chilies.
-
Break the spaghetti in half and add it to the pot. Pour within the beef broth, stirring to submerge the pasta.
-
Deliver to a boil over medium-high warmth, then cut back warmth to medium-low. Cowl and simmer for 12 minutes, stirring sometimes to forestall sticking.
-
Stir within the corn and prepare dinner uncovered for 3-4 minutes till heated via.
-
Sprinkle cheese on high, cowl, and let stand for five minutes till melted.
-
Garnish with recent cilantro, if desired.
Professional Tip:
For further taste, stir in a spoonful of cream cheese or a splash of Mexican crema for a good creamier sauce!
Energy: 539kcalCarbohydrates: 70gProtein: 27gFats: 17gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 7gTrans Fats: 1gLdl cholesterol: 54mgSodium: 1064mgPotassium: 709mgFiber: 5gSugar: 5gVitamin A: 325IUVitamin C: 5mgCalcium: 73mgIron: 4mg
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