Mexican Spaghetti
This easy Mexican Spaghetti recipe features spaghetti noodles topped off with a hearty sauce and made extra savory with ground beef, crushed tomatoes, and a mix of classic Mexican spices.
Servings: 6
Calories: 477kcal
Ingredients
- 2 tablespoons avocado or canola oil
- 1 yellow onion, chopped
- 4 jalapeños, seeded and diced
- 1 pound 90% lean ground beef or ground turkey
- 1 (1-ounce) packet taco seasoning
- 1 (15-ounce) can crushed tomatoes
- 2 ½ teaspoons cumin
- 2 teaspoons granulated sugar
- 2 teaspoons paprika
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 bay leaf
- ¾ cup water
- 1 pound spaghetti noodles (cooked according to package directions)
- Shredded Cheddar cheese and chopped cilantro for garnish, if desired
Instructions
- Add the oil to an enameled cast iron dutch oven or pot over medium-high heat and allow to come to temperature. Add the onion and jalapeño and stir to coat in the oil.
- Sauté the vegetables until softened, about 5-7 minutes, stirring occasionally.
- Add the ground beef and taco seasoning, and break apart the ground beef, mixing it in with the vegetables and evenly distributing the seasoning as you work.
- Cook, stirring occasionally, for an additional 7-10 minutes, or until the ground beef is completely cooked through.
- Add the crushed tomatoes, cumin, sugar, paprika, salt, garlic powder, pepper, bay leaf, and water to the pot and stir to combine.
- Reduce the heat to maintain a simmer for 15-20 more minutes, stirring occasionally. Remove the bay leaf.
- Serve over cooked spaghetti noodles with a garnish of Cheddar cheese and cilantro, if desired.
Nutrition
Calories: 477kcal | Carbohydrates: 61g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 460mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 457IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 3mg