MEXICAN SPAGHETTI RECIPE-A DELICIOUS MEXICAN TWIST ON SPAGHETTI
1 pound ground beef
1 medium yellow onion
1 envelope taco seasoning
1 (7 Ounce) Can Dice Green Chilies, Undrained
1 (14.5 Ounce) can canned diced tomatoes undrained
1 cup frozen corn thawed and drained
1 (8 ounce) can tomato sauce
2 3/4 cups water
8 ounces dried spaghetti noodles broken into thirds
1 cup cheddar cheese grated
- In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
- Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
- Sprinkle with cheese and serve.
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