1955 Spaghetti Mexicano
Created by dienia b on January 31, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42288
Ingredients
- 8 ounces dry spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 1 cup onions, diced
- 1/2 cup green bell pepper, diced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 3/4 pound ground beef
- 28 ounces tomato puree (1 can)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup water
- 15 ounces kidney beans, undrained (1 can)
How to Make
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Step 1: Heat oil and cook onions and bell pepper until soft.
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Step 2: Add ground beef and cook until brown.
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Step 3: Add chili powder, tomato puree and water, season to taste.
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Step 4: Simmer, they said 1 hour adding beans the last 10 minutes. I'm adding with rest of ingredients.
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Step 5: Simmer until thickened.
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Step 6: Meanwhile, cook pasta in heavily salted boiling water until al dente; drain, saving 1/2 cup water to add to sauce.
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Step 7: Add pasta to sauce cook until thick.
Nutritional Facts
- Serving Size: 1 (873 g)
- Calories 700.8
- Total Fat - 19 g
- Saturated Fat - 5.7 g
- Cholesterol - 75.7 mg
- Sodium - 1050.4 mg
- Total Carbohydrate - 93.7 g
- Dietary Fiber - 16.5 g
- Sugars - 13.1 g
- Protein - 45.4 g
- Calcium - 159.1 mg
- Iron - 12.3 mg
- Vitamin C - 41.8 mg
- Thiamin - 0.7 mg