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Salsa, corn and ground beef team up to
create a spicy and satisfying sauce for spaghetti.
Mexican Spaghetti
- 12 ounces extra-lean ground beef or turkey
1 small onion, chopped
1 cup bottled chunky salsa
1 cup frozen whole-kernel corn
1/4 cup water
8 ounces dried whole-wheat or regular spaghetti
1/2 cup (2 ounces) shredded Monterey Jack cheese (optional)
- Cook beef and onion in large nonstick
skillet, stirring frequently, until brown. (Drain, if necessary.)
Stir in salsa, corn, water and seasoning mix. Cook over medium-high
heat, stirring occasionally, until thickened and bubbly.
- Prepare pasta according to package directions;
drain. Toss warm pasta with sauce. Sprinkle with cheese.
Makes 4 servings.
Nutritional Information Per Serving: Calories:
399 Calories from Fat: 82 Total Fat: 9 g Saturated Fat: 3.5 g
Cholesterol: 54 mg Sodium: 495 mg Carbohydrates: 59 g Dietary
Fiber: 1.5 g Sugars: 6 g Protein: 25 g
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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