MEXICAN BAKED SPAGHETTI
This is a twist on an old classic. It's a very versatile recipe and easy to prepare.
Provided by The Southern Lady Cooks
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Cook pasta according to package directions. Brown ground beef over medium heat until cooked through. Drain. Add taco seasoning, diced tomatoes, green chilis, cream cheese and refried beans to the ground beef and cook over medium heat until cooked through and warm.
- Grease a 9X13 baking dish and place half the noodles on the bottom. Spread meat mixture over noodles. Cover with half of the shredded cheese. Repeat. Cover dish with aluminum foil and bake for 30 minutes. Serve with salsa, sour cream, guacamole and tortilla chips.
SOUTHWESTERN SPAGHETTI CASSEROLE
A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
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, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.
Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
TACO SPAGHETTI BAKE
This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
- In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
- Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 8 g, TransFat 1/2 g
MEXICAN-INSPIRED SPAGHETTI SQUASH
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
- Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan.
- Bake in the preheated oven until tender, about 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat.
- Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
- Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans, sauteed veggies, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
- Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives. Serve immediately.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
MEXICAN BAKED SPAGHETTI
This is 5 Weight Watcher points.This came from Thinner Times. I have not tried this, just posting for easy finding.
Provided by internetnut
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain.
- Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout.
Nutrition Facts : Calories 330.8, Fat 6.5, SaturatedFat 2.7, Cholesterol 71.1, Sodium 840.9, Carbohydrate 36.1, Fiber 3.1, Sugar 4.9, Protein 31
BAKED MEXICAN SPAGHETTI
Give your next spaghetti dinner a twist of fusion and flavor by making this Baked Mexican Spaghetti in your cast iron skillet.
Provided by Ned Adams
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Cook spaghetti noodles one minute less than package directions.
- In a 12" cast iron skillet over medium heat, brown ground beef and onions. Once halfway cooked, drain any renderings.
- Add all the herbs and spices and continue to cook until the meat is done.
- Add tomatoes; stir well then add the cooked spaghetti; mix until spaghetti is well coated.
- Add about half of the cheese, stirring well to mix into the pasta.
- Spread the remaining cheese evenly over the top, sprinkle the green onions and cilantro.
- Cover with lid or loosely with foil. Bake covered for 20 minutes.
- Remove cover and bake until cheese is melted, about 5 minutes. Allow to rest for 5 minutes before serving.
- Serve with sour cream and salsa; enjoy.
Nutrition Facts : Calories 561 kcal, Carbohydrate 43 g, Protein 31 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 97 mg, Sodium 617 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
MEXICAN BAKED SPAGHETTI
This is a very good main dish. It's healthy and is good heated for leftovers the next day!
Provided by Briansmom
Categories Main Dish
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain. Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout. I figured this to be approx. 5 WW points per serving for those of you counting.
Nutrition Facts : Calories 86 calories, Fat 2.00855317870665 g, Carbohydrate 8.98643349215447 g, Cholesterol 23.1466666666667 mg, Fiber 1.81682894320949 g, Protein 9.00419270855505 g, SaturatedFat 0.86034785973231 g, ServingSize 1 1 Serving (134g), Sodium 809.77776810269 mg, Sugar 7.16960454894498 g, TransFat 0.158083035283272 g
MEXICAN SPAGHETTI
Steps:
- In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.
Nutrition Facts :
MEXICALI SPAGHETTI BAKE
I love how the Worcestershire sauce gives a unique kick to this spaghetti. Try this when you get tired of ordinary spaghetti!
Provided by Recipe Junkie
Categories Spaghetti
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- While making sauce, cook spaghetti or noodles.
- Drain well.
- Brown beef until partly done.
- Add onion, pepper and garlic.
- When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
- Bake 1 hr covered at 325°F.
Nutrition Facts : Calories 401.6, Fat 18.1, SaturatedFat 8.1, Cholesterol 56.7, Sodium 625.6, Carbohydrate 39.1, Fiber 3.6, Sugar 4.3, Protein 22.1
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