MEXICAN-STYLE SPAGHETTI

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Mexican-Style Spaghetti image

A good friend of mine shared this delicious recipe with me. When my family gets tired of the same old spaghetti, I like to serve this dish for a change! It provides a flavorful alternative to the Italian version. It's also a great dish when you don't have a lot of time to spend in the kitchen.-Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 15

2 pounds ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (29 ounces) tomato puree
1 can (16 ounces) kidney beans, rinsed and drained
1 cup water
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon salt, optional
1/4 to 1/2 teaspoon cayenne pepper
1 package (12 ounces) spaghetti, cooked and drained

Steps:

  • In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti.

Nutrition Facts :

*** Explore more Mexican-Style Spaghetti Recipes »

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