HEARTY MEXICAN SPAGHETTI
Spaghetti with a south-of-the-border flair. Recipe of the week from Hints of Hunts email I received.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 374.9, Fat 9.5, SaturatedFat 4.1, Cholesterol 45.5, Sodium 432.1, Carbohydrate 52.4, Fiber 4.4, Sugar 3.4, Protein 21.9
FIDEO (MEXICAN SPAGHETTI)
A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)
Provided by JENNY P.
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
- Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
- Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g
MEXICAN SPAGHETTI
Mexican Spaghetti is a hearty pasta recipe loaded with ground beef, red peppers, green peppers, onions, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese.
Provided by Erin
Categories Dinner Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Cook the spaghetti according to the directions on the package and then drain.
- While the spaghetti is cooking, dump the ground beef into a large saute pan over medium-high heat.
- Add the diced onions to the pan.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, drain the grease from the pan.
- Reduce the heat to medium-low and add the diced red peppers and diced green peppers to the pan.
- Stir well.
- Add the Rotel to the pan and stir well again.
- Add the taco seasoning to the pan and stir until all of the ground beef is coated in it.
- Add the salt, pepper, garlic powder and onion powder to the pan and stir.
- Add the tomato sauce to the pan and stir.
- Add the cooked spaghetti to the pan and stir until all of the noodles are coated in sauce.
- Leave the pasta to cook for 3-4 minutes.
- Remove the pan from the heat and add the shredded cheese to the pan.
- Stir until the cheese is melted.
- Serve and enjoy!
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
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.
Nutrition Facts :
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
MEXICAN SPAGHETTI
A good way to use up leftover rotisserie chicken. I've tried this recipe the original way and the low fat way and it's good both ways with the only difference being that I prefer regular cheddar cheese.
Provided by TPubmgjbd
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383.6, Fat 15.5, SaturatedFat 9.2, Cholesterol 40.1, Sodium 801.5, Carbohydrate 47.6, Fiber 4.5, Sugar 7.9, Protein 14.9
MEXICAN SPAGHETTI SAUCE
This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 705mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
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