Mexican Spaghetti Recipe

Mexican Spaghetti, one of my favourite one-pot wonders, adds a touch “spice” on your dinner desk and shaves treasured day off a hectic weeknight.

Maybe you’re obsessed on the pinnacle secret ones you’ve bribed eating place owners for, or the vintage, stained, hand-written own family recipes exposed in dusty attics or the complicated additions to your bulging recipe box of show-stopping sweets (for that bakery you’re determined to open sooner or later).

This Mexican Spaghetti recipe, additionally called fideo, is one that receives pulled out of the recipe container quite frequently at my house (even though I certainly don’t need the recipe anymore at this point, LOL), and you’ll actually want to add it for your one-pot repertoire!

Fideo manner “noodle” in Spanish, and real Mexican spaghetti is cooked the use of the pilaf approach, similar to Mexican rice, wherein the noodles are toasted, sautéed a piece with aromatics, then cooked in a aggregate of tomatoes, water or broth, and Mexican spices.

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. 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.
3. Sprinkle with cheese and serve.

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