Mexican Spaghetti
Mexican Spaghetti combines the flavors of taco-seasoned beef with corn, green chiles, tomatoes, and green onions in a quick and easy stovetop meal.
Servings per Recipe: 6 servings
Calories per Serving: 484
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Ingredients
- 12 ounces spaghetti
- 2 tablespoons bulk taco seasoning mix, or 1 package
- ⅓ cup water
- 1 pound ground beef
- 14 ounces can diced fire-roasted tomatoes, undrained
- 22 ounces Mexi-corn, undrained
- 4 ounces diced green chiles, undrained
- 3 green onions
- 1 cup shredded Mexican blend cheese
Instructions
- Cook the 12 ounces spaghetti according to package instructions.
- While the spaghetti is cooking, brown 1 pound ground beef.
- When it is cooked through, add 2 tablespoons bulk taco seasoning mix (or 1 package) and ⅓ cup waterSimmer for 2 minutes.
- Cut off the ends of 3 green onions. Slice the whites and most of the green stems.
- To the meat mixture, add (do not drain) 14 ounces can diced fire-roasted tomatoes, 22 ounces Mexi-corn, 4 ounces diced green chiles, and green onion. Stir and cook until heated through.
- Serve meat mixture over cooked spaghetti. Before serving sprinkle with 1 cup shredded Mexican blend cheese.
Nutrition
Calories: 484cal | Carbohydrates: 68g | Protein: 31g | Fat: 11g | Sodium: 1053mg | Fiber: 5g | Sugar: 8g
