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.
Estimated Times
Preparation Time: 5 mins
Cooking Time: 10 mins
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.
