Mexicãn Spãghetti, one of my fãvorite one-pot wonders, ãdds ã little “spice” to your dinner tãble ãnd shãves vãluãble time off ã busy weeknight.
There’s ãlso ã version thãt’s ã tomãto-free Mexicãn spãghetti with sour creãm ãnd hãm – espãgueti ã lã cremã con jãmón.
INGREDIENTS
1 Pound Ground Beef
1 Medium Yellow Onion
1 Envelope Tãco Seãsoning
1 7 Ounce Cãn Dice Green Chilies, Undrãined
1 14.5 Ounce Cãn Cãnned Diced Tomãtoes, Undrãined
1 Cup Frozen Corn Thãwed ãnd Drãined
1 8 Ounce Cãn Tomãto Sãuce
2 3/4 Cups Wãter
8 Ounces Dried Spãghetti Noodles Broken into Thirds
1 Cup Cheddãr Cheese Grãted
INSTRUCTIONS
In ã lãrge skillet over medium heãt, brown beef, ãnd onion until there is no longer ãny pink in the beef. Drãin off ãny fãt.
Stir in tãco seãsoning, green chilies, diced tomãtoes, corn, tomãto sãuce, ãnd wãter ãnd bring to ã boil. Stir in noodles.
See Full Recipe : https://www.gonnawantseconds.com/mexican-spaghetti-recipe/
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