Hearty Mexican Spaghetti

Total Time
30mins
Prep
20 mins
Cook
10 mins

Spaghetti with a south-of-the-border flair. Recipe of the week from Hints of Hunts email I received.

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Ingredients

Nutrition

Directions

  1. Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
  2. 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.
  3. Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.
Most Helpful

5 5

Loved this dish! I made it using spicy pork sausage meat and still added in crushed chili flakes, I browned the meat with a chopped onion and fresh minced garlic, this is delicious, thank you for sharing sharing this great recipe Lauralie, this was made for KK's tag game

4 5

This was a terrific meal and quite spicy, which works for this family. I used a 15 oz. can of regular canned corn because it's what I had on hand. Since I used almost 1-1/2 lbs. of ground beef, I needed more liquid so added a can of Rotel tomatoes. I cooked the beef with chopped onion, drained the fat, returned all to the pan and proceeded to add the remaining ingredients. I just can't bring myself to leave the meat undrained in any recipe. This recipe is a keeper. Thanks for sharing.

4 5

This was a nice meal. I used ground pork & veal. Can't get mexicorn, so used frozen corn & added 1/2 red pepper & a diced zucchini. Used an onion instead of green onion. I found the sauce a little thin & lacking, so added a couple of tablespoons of tomato paste & some water. Will certainly make this again. Made for ZWT5 by a Hell's Kitchen Angel.