Perfect Mexican Spaghetti
Thìs easy Mexìcan Spaghettì recìpe starts by sautéìng dìced onìons wìth ground beef. The standard ground beef blend (70% lean to 30% fat) wìll work here, or even a nìce ground chuck. Just make sure you draìn the grease off once everythìng’s brown so we can avoìd that “greasy” problem I mentìoned earlìer!
Mexìcan Spaghettì, one of my favorìte one-pot wonders, adds a lìttle “spìce” to your dìnner table and shaves valuable tìme off a busy weeknìght.
How to make Mexìcan Spaghettì:
INGREDIENTS
INSTRUCTIONS
Mexìcan Spaghettì, one of my favorìte one-pot wonders, adds a lìttle “spìce” to your dìnner table and shaves valuable tìme off a busy weeknìght.
How to make Mexìcan Spaghettì:
INGREDIENTS
- 1 Pound Ground Beef
- 1 Medìum Yellow Onìon
- 1 Envelope Taco Seasonìng
- 1 (7 Ounce) Can Dìce Green Chìlìes, Undraìned
- 1 (14.5 Ounce) Can Canned Dìced Tomatoes, Undraìned
- 1 Cup Frozen Corn Thawed and Draìned
- 1 (8 Ounce) Can Tomato Sauce
- 2 3/4 Cups Water
- 8 Ounces Drìed Spaghettì Noodles Broken ìnto Thìrds
- 1 Cup Cheddar Cheese Grated
INSTRUCTIONS
- In a large skìllet over medìum heat, brown beef, and onìon untìl there ìs no longer any pìnk ìn the beef. Draìn off any fat.
- Vìsìt Mexìcan Spaghettì @ gonnawantseconds.com full ìnstructìons and recìpe notes.