Mexican Green Spaghetti Recipes

HEARTY MEXICAN SPAGHETTI

Hearty Mexican Spaghetti image

Spaghetti with a south-of-the-border flair. Recipe of the week from Hints of Hunts email I received.

Provided by lauralie41

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces spaghetti, uncooked
1 (1 ounce) package taco seasoning mix
1 lb lean ground beef or 1 lb ground turkey
14 1/2 ounces tomatoes, canned, diced in sauce, undrained
22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)
1 (7 ounce) can diced green chilies, undrained
1/2 cup green onion, sliced
1/2 cup Mexican blend cheese, shredded

Steps:

Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally.
Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.

Nutrition Facts : Calories 374.9, Fat 9.5, SaturatedFat 4.1, Cholesterol 45.5, Sodium 432.1, Carbohydrate 52.4, Fiber 4.4, Sugar 3.4, Protein 21.9

MEXICAN GREEN SPAGHETTI

Mexican Green Spaghetti image

Mexican grandma's secret green spaghetti recipe... too good not to share.

Provided by ENJERUDD

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) package spaghetti
4 large green bell peppers, stemmed and seeded
1 cup water, or more as needed
2 cubes chicken bouillon
1 clove garlic, peeled
1 tablespoon butter, or more to taste
1 (16 ounce) container sour cream
1 cup shredded mozzarella cheese, or more to taste

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 and set aside.
Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 48.8 g, Cholesterol 38 mg, Fat 16.6 g, Fiber 3.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 422.5 mg, Sugar 3.7 g

MEXICAN SPAGHETTI

Mexican Spaghetti image

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
1 small onion, chopped
3 cups water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (7 ounces) spaghetti
1 cup shredded cheddar cheese

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 :

ESPAGUETI VERDE

Espagueti Verde image

This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego.

Provided by Charmie777

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large poblano chiles (or pasilla)
1/4 cup cilantro, leaves only
1/2 small white onion, chopped
1 garlic clove, chopped
2 tablespoons salt, divided
1/2 lb spaghetti
2 tablespoons butter
1/2 cup Mexican crema (see Note for substitutions)
4 ounces manchego cheese, shredded (or Parmesan)

Steps:

Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
Cook and drain pasta.
While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
Cook, partially covered, for about 10 minutes, stirring occasionally.
Add the crema and 1 teaspoon of salt.
Add the pasta to the saucepan and toss well.
Top with Manchego cheese.

Nutrition Facts : Calories 276.2, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 3544.8, Carbohydrate 45.8, Fiber 2.4, Sugar 3.1, Protein 8.1

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