Mexican Spaghetti Sauce Food

MEXICAN SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain., In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

MEXICAN SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture.
• Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
• Serve over spaghetti.

MEXICAN SPAGHETTI

Steps:

• In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.

MEXICAN SPAGHETTI (ESPAGUETI ROJO)

Steps:

• Cook the pasta in a large pot with 4 quarts of boiling water and 1 teaspoon of salt. Cook according to the package instructions until it is AL DENTE, usually about 6 minutes. Remove the pot from the heat. The pasta should not be overcooked at this point, remember that it will keep cooking in the sauce.
• To make the tomato sauce, begin by bringing 4 quarts of water to a boil in a large pot. Add the tomatoes and cook for about 8 minutes. Remove the tomatoes from the water and discard the tomato skins.
• Place the tomatoes in a blender along with the garlic and onion. Process until you have a smooth sauce.
• Heat the Mazola® Corn Oil in a large frying pan. Using a strainer, pour the tomato sauce into the pan. Cook for about two minutes at medium-high heat. Stir in the Mexican Oregano and the Chicken Bouillon granulates. Check the seasoning to see if it needs more salt. Keep in mind that the chicken bouillon already has salt.
• Drain the pasta and add it to the skillet with the tomato sauce. Keep cooking for 2 more minutes at low heat. Let the pasta absorb some of the tomato juices before serving. To serve the pasta, top it with about 1 tablespoon (per plate) of the Mexican cream and garnish it with crumbled Queso Fresco and some parsley.
• Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!

MEXICAN SPAGHETTI

Steps:

• Brown beef with onion, bell peppers and garlic. Drain.
• Add remaining ingredients (except spaghetti).
• Cover and simmer for 2 hours, stirring occasionally.
• Serve over cooked and drained spaghetti.

HEARTY MEXICAN SPAGHETTI

Steps:

• Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
• In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally.
• Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.

MEXICAN SPAGHETTI

Steps:

• In a large skillet, saute onion and garlic in butter.
• Add chicken broth and whole tomatoes with juice.
• Add spaghetti, Picante sauce and cumin.
• Cover and simmer until spaghetti is cooked and most of the liquid has been absorbed.
• Add chicken or turkey and spoon into a casserole dish that has been sprayed with cooking spray.
• Sprinkle cheese over top of casserole.
• Bake covered at 350 for 15 to 20 minutes until cheese is melted.