Mexican Spaghetti
Servings: 8 Servings
Ingredients
- 2 pounds ground beef
- 1 cup white onion diced
- ½ cup green bell pepper diced
- 15 ounces diced tomatoes and green chiles (Ro*tel)
- 16 ounces tomato sauce two (8 ounce) cans
- ½ cup water
- 8 ounces spaghetti noodles cooked
- 1 to 2 teaspoons cayenne pepper or red pepper flakes, adjust to tastes
- Salt and pepper to tastes
- 1 cup Colby jack cheese shredded off the block
Instructions
- Preheat the oven to 400°F, and grease a 2.5-quart baking dish. Set aside.
- Heat a large skillet over medium heat. Add the ground beef, onions, and green peppers. Cook until the ground beef is no longer pink. Remove from heat, and drain excess grease.2 pounds ground beef, 1 cup white onion, ½ cup green bell pepper
- Add the tomatoes and green chiles, tomato sauce, water, cooked spaghetti, cayenne, salt, and pepper. Stir to combine.15 ounces diced tomatoes and green chiles, 16 ounces tomato sauce, ½ cup water, 8 ounces spaghetti noodles, 1 to 2 teaspoons cayenne pepper, Salt and pepper
- Simmer for 5 to 10 minutes, then transfer to the prepared baking dish. Bake for 10 minutes.
- Remove from the oven, and top with cheese. Bake for an additional 10 minutes.1 cup Colby jack cheese
- Serve warm, and store leftovers in the refrigerator for up to 3 days.
Notes
- The calorie count is an approximation based on the ingredients listed in the recipe.
- The recipe makes about 10 cups total.
- For this recipe we used a Monterey Colby Jack cheese blend.
- See the post for tips about substitutions!
Nutrition Facts
Mexican Spaghetti
Serving Size
1.25 cups
Amount per Serving
Calories
396
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
35
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
88
mg
29
%
Sodium
445
mg
19
%
Potassium
757
mg
22
%
Carbohydrates
29
g
10
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
31
g
62
%
Vitamin A
588
IU
12
%
Vitamin C
18
mg
22
%
Calcium
150
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
