Please See Other Recipes
Maybe you’re obsessed with the top secret ones you’ve bribed restaurant owners for, or the old, stained, hand-written family recipes uncovered in dusty attics or the complicated additions to your bulging recipe box of show-stopping sweets (for that bakery you’re determined to open someday).
Me, I love them all, but I’m particularly fond of ones that make me a weeknight warrior, the recipes that miraculously create a spectacular meal in one – count ‘em ONE – pot, and in under 30 minutes.
This easy Mexican Spaghetti recipe starts by sautéing diced onions with ground beef. The standard ground beef blend (70% lean to 30% fat) will work here, or even a nice ground chuck. Just make sure you drain the grease off once everything’s brown so we can avoid that “greasy” problem I mentioned earlier.
Next, we’ll build the flavorful base to cook the pasta in.
I’ll admit it seemed a little strange to me at first to think about stuffing crispy corn tortilla shells with spaghetti, but it actually really works with this Mexican-flavored spaghetti recipe! After filling your taco shell, you can top the Mexican Spaghetti with sour cream, chopped avocados, lettuce, or salsa . . . basically anything you’d top a beef taco with.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.gonnawantseconds.com
Me, I love them all, but I’m particularly fond of ones that make me a weeknight warrior, the recipes that miraculously create a spectacular meal in one – count ‘em ONE – pot, and in under 30 minutes.
This easy Mexican Spaghetti recipe starts by sautéing diced onions with ground beef. The standard ground beef blend (70% lean to 30% fat) will work here, or even a nice ground chuck. Just make sure you drain the grease off once everything’s brown so we can avoid that “greasy” problem I mentioned earlier.
Next, we’ll build the flavorful base to cook the pasta in.
I’ll admit it seemed a little strange to me at first to think about stuffing crispy corn tortilla shells with spaghetti, but it actually really works with this Mexican-flavored spaghetti recipe! After filling your taco shell, you can top the Mexican Spaghetti with sour cream, chopped avocados, lettuce, or salsa . . . basically anything you’d top a beef taco with.
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
- .............................
for full instruction please see : www.gonnawantseconds.com
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