Mexican Skillet Spaghetti

READY IN: 40mins
Recipe by Jackie 6

Came from a stash of cut out recipes from everywhere...I'm sure you know what I mean. I no longer know what magazine it was in, but it's still great. This freezes well too.

Top Review by Kelly S.

This is absolutely one of our favorites. I use 1.5 lbs beef, a small onion, a 15 oz can plus an 8 oz can of tomato sauce, 12 oz spaghetti and 7 cups of water. Make in a large electric skillet. Good on first night, better the next day. Other than adding fresh onion vs dehydated, everything is perfect. We also use extra cheese for our liking.

Ingredients Nutrition

  • 1 lb extra lean ground beef
  • 12 teaspoon salt
  • 1 (15 ounce) can tomato sauce
  • 2.5 (15 ounce) cans water, about 4 3/4 cups
  • 1.5 (1 1/3 ounce) packages taco seasoning mix, if you want it spicier use 2 pkgs
  • 2 tablespoons instant minced onion
  • 8 ounces spaghetti, uncooked
  • 2 ounces shredded cheddar cheese, about 1/2 cup

Directions

  1. In a dutch oven or 12" skillet, brown ground meat. Add salt, tomato sauce, water, taco mix & onion.
  2. Bring to a boil, add spaghetti.
  3. Simmer covered for 25 to 30 minutes or until spaghetti is tender, stirring frequently.
  4. Sprinkle with cheese & serve. (Note: I usually let everyone sprinkle their own cheese. This way everyone gets some cheese.).

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