Mexican Spaghetti Recipes

HEARTY MEXICAN SPAGHETTI

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.

MEXICAN SPAGHETTI

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.

FIDEO (MEXICAN SPAGHETTI)

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
• Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
• Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

EASY MEXICAN CHICKEN SPAGHETTI

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.

MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)

Steps:

• In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!

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.

MEXICAN SPAGHETTI

Steps:

• In a large skillet, saute onion and garlic in butter.
• Add chicken broth and whole tomatoes with juice.
• Add spaghetti, Picante sauce and cumin.
• Cover and simmer until spaghetti is cooked and most of the liquid has been absorbed.
• Add chicken or turkey and spoon into a casserole dish that has been sprayed with cooking spray.
• Sprinkle cheese over top of casserole.
• Bake covered at 350 for 15 to 20 minutes until cheese is melted.

MEXICAN SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain., In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.