Prep 15 mins
Cook 10 mins
Interesting twist on an old favorite!
Make and share this Mexican Spaghetti Sauce recipe from Food.com.
- 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
- 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.
Made this spaghetti sauce today for lunch and it really hit the spot. Since I used a mild salsa, I increased the chili powder by another tablespoon and added some red pepper flakes and garlic as well. Thanks for a nice change from traditional spaghetti sauce. Made for Zaar Chef Alphabet Soup, January, 2014.
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!
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.