Salsa, corn and ground beef team up to create a spicy and satisfying sauce for spaghetti.
12 ounces extra-lean ground beef
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 shredded Monterey Jack cheese
- 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 (1/4 of recipe): 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.