MEXICAN SPAGHETTI
Mexican Spaghetti brings south-of-the-border spices to a down-home staple -- all in one magical, easy-to-clean pot! The best food to brighten a hard day.
Provided by Kathleen
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 756 kcal, Carbohydrate 72 g, Protein 40 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 728 mg, Fiber 9 g, Sugar 10 g
PIZZAGHETTI
This is a fun and super easy cross between pizza and spaghetti.
Provided by Susan Bradley
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a 7x11-inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 58.3 g, Cholesterol 42.4 mg, Fat 19.7 g, Fiber 5.3 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 1119.2 mg, Sugar 10.9 g
CHILI-GHETTI
This is an easy recipe similar to chili-mac but made with spaghetti. My son loved it and thought it was a neat concept. He even wanted it for breakfast the next day!
Provided by Courtney Servantes
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 49.3 g, Cholesterol 72.9 mg, Fat 18.7 g, Fiber 8.3 g, Protein 30.6 g, SaturatedFat 8.8 g, Sodium 1312.4 mg, Sugar 6.1 g
CHILI-GHETTI
This is a good dish to use your leftover chili or canned chili if you like. I like it with Turkey chili. A nice change from spaghetti sauce. Crazy easy recipe but had to post
Provided by kzbhansen
Categories Low Cholesterol
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Cook spaghetti according to package instructions.
- Use chili as you would spaghetti sauce.
Nutrition Facts : Calories 404.6, Fat 7.2, SaturatedFat 2.8, Cholesterol 18.6, Sodium 575.5, Carbohydrate 69.8, Fiber 7.2, Sugar 2.8, Protein 16.2
CHILI-GHETTI
I came up with this recipe when unexpected guests stopped by and I didn't have enough chili to go around. The spur-of-the-moment main dish is now a family favorite. -Cindy Cuykendall, Skaneateles, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese.
Nutrition Facts : Calories 374 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 706mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
SALAD-A-GHETTI
Yield serves 4
Number Of Ingredients 12
Steps:
- Place a large pot of water over high heat to boil for the pasta. When the water reaches a bubble, salt it and drop in the pasta. Cook to al dente according to the package directions and drain. (Heads up: Save a large mug of starchy cooking water to use when cooking the filling.) Reserve.
- While the pasta is cooking, place a large skillet over low heat with the EVOO. Add the garlic and thyme to the pan and cook until the garlic is tender and very aromatic, 5 to 6 minutes. Increase the heat to medium-high and add the reserved starchy cooking water and the cooked pasta. Add the frisée, arugula, radicchio, lemon juice, Parmigiano, and a good sprinkle of salt and pepper to the pan and cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the water, 2 to 3 minutes. Sprinkle with the parsley and serve.
MEXI-GHETTI
A Mexican twist on spaghetti with ingredients inspired by the Summer 2011 Dining on a Dollar Contest. Qualifying ingredients: Zucchini, bouillon cubes, cumin, ground beef, salsa and purple onion.
Provided by Tinkerbell
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil the pasta per package directions.
- Brown ground beef and onion in skillet, drain well then add water and bouillon cube. Stir and heat to dissolve bouillon.
- Add salsa, tomato sauce, cumin, chili powder, salt and sugar. Bring to a boil, then reduce heat to a simmer. Simmer 15 minutes, stirring occasionally.
- Stir in zucchini and simmer approximately 5 minutes, or until zucchini is tender.
- Serve sauce over cooked spaghetti noodles.
Nutrition Facts : Calories 384.9, Fat 23.3, SaturatedFat 9.1, Cholesterol 103, Sodium 1398.9, Carbohydrate 12.7, Fiber 3.1, Sugar 7.6, Protein 31.2
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