Mexican Spaghetti
Mexican Spaghetti is full of juicy ground beef, black beans, corn, bold seasonings and creamy cheese! A simple, tasty, 1-pot 30 minute dish.
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Servings: 6
Calories: 603kcal
Equipment
- Large lidded skillet
Ingredients
- 1 tablespoon oil
- 1 pound ground beef (I use 85% lean)
- 2 cloves garlic minced
- 1 ounce packet taco seasoning
- 2 ½ cups beef broth or water
- 1 10 oz. can Rotel tomatoes (with green chilies), undrained
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- ½ cup cream
- ¾ cup corn
- 1 x 15 ounce can black beans drained and rinsed
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 10 ounces spaghetti
Instructions
- Add the beef to a large skillet (that has a lid) over a medium heat, and brown the beef, cooking it and stirring often, until there is no longer any pink in the beef. Drain off excess fat.
- Stir in the garlic and taco seasoning, and cook for a further minute.
- Stir in the beef broth, tomatoes, tomato paste, and worcestershire sauce, and bring to the boil.
- Stir in the spaghetti, reduce the heat, cover with a lid and simmer for 10-15 minutes or until the pasta is al dente.
- Stir in the cream, corn, black beans, and both cheeses and heat briefly until the cheese melts.
- Serve and enjoy.
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Nutrition
Calories: 603kcal | Carbohydrates: 45g | Protein: 28g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1073mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1121IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 3mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.