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    You are in: Home / Recipes / Mexican Spaghetti Sauce Recipe
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    Mexican Spaghetti Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 11, 2014

      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.

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    • on July 11, 2008

      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!

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    • on July 30, 2007

      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.

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    • on April 11, 2007

      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!

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    Nutritional Facts for Mexican Spaghetti Sauce

    Serving Size: 1 (269 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 200.3
     
    Calories from Fat 51
    25%
    Total Fat 5.7 g
    8%
    Saturated Fat 2.0 g
    10%
    Cholesterol 29.4 mg
    9%
    Sodium 780.2 mg
    32%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 4.6 g
    18%
    Sugars 7.5 g
    30%
    Protein 14.3 g
    28%

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