Spaghetti Mexicano Recipes

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FIDEO (MEXICAN SPAGHETTI)



Fideo (Mexican Spaghetti) image

A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)

Provided by JENNY P.

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
½ tablespoon ground cumin
2 ½ teaspoons chili powder
salt and pepper to taste
1 ½ cups water
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g

MEXICAN SPAGHETTI



Mexican Spaghetti image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

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 :

SPAGHETTI MEXICANO



Spaghetti Mexicano image

OK, its not really Mexican, but it's tasty and spicy! This will fill you up for sure! Feel free to make more spaghetti than is called for, because that is just an estimate.

Provided by Vostimo

Categories     Spaghetti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

1 medium onion, diced
2 tablespoons canola oil
32 ounces ground beef or 32 ounces buffalo
4 ounces green chilies
2 ounces jalapenos
4 -5 garlic cloves, minced
14 ounces beef broth
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/4 teaspoon coriander
1 teaspoon dried chipotle powder
3 tablespoons chili powder
1 teaspoon black pepper
3 bay leaves
46 ounces tomato juice
17 5/8 ounces spaghetti

Steps:

  • Put the spaghetti in a pot of water and boil it. When it starts boiling, put the spaghetti in the pot and cook until the noodles are at your preferred level of toughness. Put the noodles to the side.
  • Caramelize the onions in a separate pan on medium heat. After that, add the meat and change the temperature to medium-high. Add the garlic and peppers to the mix.
  • Continue sauteing and add the beef broth to the mix.
  • Add all of the remaining ingredients. After the mixture comes to a boil, pour it over the noodles and enjoy!

Nutrition Facts : Calories 760.8, Fat 30.1, SaturatedFat 9.5, Cholesterol 102.2, Sodium 1261.5, Carbohydrate 79.9, Fiber 6.1, Sugar 11.8, Protein 43.6

MEXICAN-STYLE SPAGHETTI



Mexican-Style Spaghetti image

A good friend of mine shared this delicious recipe with me. When my family gets tired of the same old spaghetti, I like to serve this dish for a change! It provides a flavorful alternative to the Italian version. It's also a great dish when you don't have a lot of time to spend in the kitchen.-Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 15

2 pounds ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (29 ounces) tomato puree
1 can (16 ounces) kidney beans, rinsed and drained
1 cup water
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon salt, optional
1/4 to 1/2 teaspoon cayenne pepper
1 package (12 ounces) spaghetti, cooked and drained

Steps:

  • In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti.

Nutrition Facts :

EASY MEXICAN CHICKEN SPAGHETTI



Easy Mexican Chicken Spaghetti image

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

1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup shredded Colby-Monterey Jack cheese

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

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

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

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