Who doesn’t love pasta? It’s fabulous, amazing, filling, and pretty easy to make. I recently tossed together a fantastic spaghetti & meatballs together, with enough meatballs to freeze extras for another round later. Of course the recipe is in my head and not really written down and no super specific amounts of ingredients aside from what looked right – maybe I’ll do a round 2 and actually write things down. Until then, I did write down my recipe for Mexican Spaghetti. Take pasta, give it a twist and whamo you have great, easy meal that makes fantastic leftovers. Tasty leftovers is a win in my book. Now that I think back – this would be fantastic with some pickled jalapenos tossed in. Okay – I’ve got a thing for pickles.
Garden Sprout Mexican Spaghetti
Servings – 4 to 6
- 1 lb 93% lean ground beef
- 1 – 7 oz can diced green chilis, drained
- 1 – 14.5 oz can fire roasted diced tomatoes (Don’t Drain!)
- 16 ounces tomato sauce (2 -8 ounce cans, or you could get away with 1 larger can)
- 1 can black beans, drained and rinsed
- 1 cup frozen fire roasted corn (or regular frozen corn works too)
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 Tbsp olive oil
- 8 ounces pasta
- Shredded cheese (optional)
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. (You’ll probably want to start cooking the pasta when you are simmering the sauce so you don’t end up with sticky, cold pasta)
- Heat olive oil in a pan until shimmering, add onions and saute until translucent.
- Add garlic and saute 1 minute more.
- Add ground beef and cook through till no longer pink.
- Add tomatoes (sauce and diced) and spices, simmer 10 – 15 minutes.
- Add chilis, corn, & beans and heat through.
- Top spaghetti with sauce and enjoy! Top with shredded cheese if desired.