Today on the Menu: Mexican Spaghetti
Updated: Jun 16
Click HERE to watch this week's video to see us cook and review this recipe!
Ingredients and directions are below:
Recipe anonymously submitted to katrill.com
6 oz. thin spaghetti
1 lb. ground beef (we substituted ground turkey)
1 small onion, chopped (we substituted onion powder)
1/2 bell pepper, chopped
1 small can of whole kernel corn, drained
1 pkg. taco seasoning
3/4 C. water
1/2 C. salsa
1 1/2 C. shredded Colby Jack cheese
Bring a pot of water to a boil and cook spaghetti according to pkg. directions.
Meanwhile, brown ground beef in a large skillet, drain grease and add in the onion and peppers.
Cook till onion becomes tender.
Add in taco seasoning and the water, stir well. Add in the salsa, corn and strained pasta.
Combine well and then add 3/4 C. of the cheese. Toss to combine well and pour into a lightly greased baking dish.
Top with remaining cheese and bake at 350 degrees for 10-15 minutes or until cheese is bubbly.
Serve with shredded lettuce and tortilla chips.
Have you tried this dish before? What was your rating?
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