Hearty Mexican Spaghetti
5
Servings
Servings
20m PT20M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #2522
November 14, 2011
"This recipe came from a Hints of Hunts newsletter. A twist on the usual spaghetti dish."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (381.4 g)
- Calories 694.1
- Total Fat - 25.2 g
- Saturated Fat - 9.1 g
- Cholesterol - 118.8 mg
- Sodium - 415.7 mg
- Total Carbohydrate - 72.2 g
- Dietary Fiber - 3 g
- Sugars - 4.9 g
- Protein - 48.1 g
- Calcium - 188.9 mg
- Iron - 6.9 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.5 mg
Step 1
In a dutch oven boil enough water to cook spaghetti. When water is boiling break spaghetti in half and place in water. Cook according to package directions.
Step 2
While pasta is boiling put ground beef or ground turkey to large skillet and brown. Sprinkle taco seasoning over meat and add undrained tomatoes, mexican corn, green chilies, and onion. Stir to combine and cook until heated through.
Step 3
Drain pasta and put in a large bowl. Pour meat mixture over spaghetti and toss well to combine. Add shredded cheese on top and serve immediately.
Tips & Variations
No special items needed.
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