Spicy Mexican Spaghetti Recipes

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MEXICAN SPAGHETTI



Mexican Spaghetti image

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

1 pound ground beef
1 medium yellow onion
1 envelope taco seasoning
1 (7 Ounce) Can Dice Green Chilies, Undrained
1 (14.5 Ounce) can canned diced tomatoes (undrained)
1 cup frozen corn (thawed and drained)
1 (8 ounce) can tomato sauce
2 3/4 cups water
8 ounces dried spaghetti noodles (broken into thirds)
1 cup cheddar cheese (grated)

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

SPICY SPAGHETTI SAUCE



Spicy Spaghetti Sauce image

I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6-1/2 cups.

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 can (12 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons minced fresh parsley
1 tablespoon garlic salt
1 tablespoon dried basil
2 teaspoons sugar
2 teaspoons dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
3 bay leaves
Hot cooked spaghetti

Steps:

  • In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

Nutrition Facts :

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

MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)



Mexican Chicken Spaghetti Recipe - (4.6/5) image

Provided by á-18433

Number Of Ingredients 10

1 pound chicken breasts, boneless skinless
1/2 pound Velveeta cheese regular or Mexican
1can Rotel tomatoes, regular or hot
1/2 pound spaghetti pasta
1/2 stick butter
1 can cream of chicken soup
1/2 medium onion, chopped
1/2 bell pepper red, green, yellow or orange chopped, your choice
Add black olives, if you like
Salt and pepper, to taste

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 PASTA



Mexican Pasta image

A great vegetarian dish with a kick!

Provided by PIAZZA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 4

Number Of Ingredients 11

½ pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
½ cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
¼ cup salsa
¼ cup sliced black olives
1 ½ tablespoons taco seasoning mix
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
  • Toss sauce with cooked pasta and serve.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 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 :

BAKED SPAGHETTI (CHEESY & SPICY)



Baked Spaghetti (Cheesy & Spicy) image

I know there are a lot of Baked Spaghetti recipes on Zaar, but this is one my sister and I came up with for our group study, and it was so good, I wanted to keep the recipe here. It makes a lot, but freezes well. You can also make it the night before and just pop it in the oven the next night.

Provided by Nimz_

Categories     One Dish Meal

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 21

1 lb lean ground beef (browned)
1 cup onion
1/2 cup sweet red pepper, chopped
1/2 cup green pepper, chopped
4 -6 garlic cloves, minced
1 tablespoon butter
2 (10 ounce) cans rotel (If you like it spicer, use 3 cans of Rotel and leave out the diced tomatoes. That is what I did when)
1 (14 1/2 ounce) can diced tomatoes
8 ounces sliced fresh mushrooms
1 (4 ounce) can sliced ripe olives, drained
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
12 ounces cooked and drained spaghetti
2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
2 cups shredded cheddar cheese
1 cup parmesan cheese, shredded
2 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup water
1 teaspoon salt
1/8 teaspoon fresh ground pepper
paprika

Steps:

  • Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
  • Add tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper and simmer for 10-15 minutes.
  • Place 1/2 of the spaghetti in a greased 13x9x3 inch dish.
  • Top with half the meat sauce mixture.
  • Sprinkle with 2 cups of Fiesta Blend Cheese.
  • Repeat layers.
  • After second layer of cheddar cheese, sprinkle all the parmesan cheese on top.
  • Mix soup with water and pour over casserole. I used my finger to spread evenly so not to disturbe the cheese.
  • Sprinkle with paprika to garnish.
  • Bake uncovered at 350 degrees for 35-40 minutes or until heated through.
  • NOTE: I believe because of all the cheese in this recipe, there is extra liquid/water after the spaghetti is cut and allowed to sit. Don't worry about it. When the remaining dish is stored, just drain off extra liquid. It does not affect the taste of the recipe.

Nutrition Facts : Calories 549.4, Fat 29.6, SaturatedFat 15.2, Cholesterol 92.8, Sodium 1609.4, Carbohydrate 39.9, Fiber 3.1, Sugar 6, Protein 31.8

SPICY CHORIZO PASTA



Spicy Chorizo Pasta image

Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
  • Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

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