Mexican Spaghetti Sauce

SweetySJD's Note:

Interesting twist on an old favorite!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 10

• 1 lb lean ground beef
• 3/4 cup onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce
• 1 (15 ounce) can black beans, rinsed nad drained
• 1 (15 ounce) can diced tomatoes
• 1 cup frozen white and yellow corn, thawed
• 1 cup salsa
• 1 (4 ounce) can green chilies, chopped
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• hot cooked spaghetti

Directions:

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

Reviews

[bad kitty 1116]

Great and tasty! I added garlic and red and green bell pepper and omitted the corn. I topped this with cheese, sour cream and green onions. My son said it was the best spaghetti ever! Thanks!

[Caroline Cooks]

Oh, SweetySJD, this is soooo good! And couldn't get any easier. My only changes were to use fresh homegrown cherry tomatoes in place of the canned and used the last of some taco seasoning I had made for another recipe. Excellent blend of flavor. Thanks for posting! Made of 1-2-3 Tag Game.

[*Parsley*]

We loved this! Not the same old spaghetti. The sauce is thick and hearty; it really stays on top of the spaghetti noodles. Very quick and easy to make, too. I used half the amount of chili powder listed (because of the kiddos) and made up the other half with cumin powder. I served the sauce over the noodles and dalloped with a bit of sour cream. My oldest son also sprinkled cheese on his. I think this would be fun with corkscrew pasta.... the sauce would cling really well. This is a keeper. Thanx!