Mexican Spaghetti combines the flavors of taco-seasoned beef with corn, green chilis, tomatoes, and green onions in a quick and easy stovetop meal. Using fire-roasted tomatoes adds even more flavor to this dish.
Mexican Spaghetti takes advantage of our system of cooking your meat in bulk ahead of time and freezing it ready to use. Preparing your ground beef in bulk when you bring it home from the store makes prep for dinners like this super fast. It takes less time to brown 5 lbs. of ground beef once than it does to brown 1 lb. five times, you only have to wash the dishes once instead of five times, and cooked meat takes up less freezer space than raw meat.
If you don't have a freezer stock of cooked ground beef yet, this is a great time to start and Mexican Spaghetti is a quick and easy dinner for the same day since it only takes the amount of time it takes to cook the spaghetti once your meat is ready.
📖 Recipe
Mexican Spaghetti
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 can diced green chilies, 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 can diced green chilies, 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.
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