Fiesta Skillet Spaghetti
Transform your weeknight dinners with this vibrant and flavor-packed Fiesta Skillet Spaghetti! This one-pan wonder combines tender spaghetti with savory ground beef, sweet bell peppers, and zesty diced tomatoes with green chilies, all seasoned with a bold blend of cumin, chili powder, and paprika for a Tex-Mex twist. Simmered to perfection in a rich beef broth, the dish is topped with melted cheddar cheese and optionally garnished with fresh cilantro for a pop of color and freshness. Ready in just 40 minutes and made using simple pantry staples, this hearty, crowd-pleasing meal is both easy to prepare and perfect for busy weeknights. Plus, with minimal cleanup, it’s a go-to recipe for families looking for comforting, fuss-free dinners.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 small bell peppers (any color), diced
- 3 cloves minced garlic
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 14-ounce can diced tomatoes with green chilies
- 3 cups beef broth
- 8 ounces spaghetti (broken in half)
- 1 cup corn kernels (frozen or canned)
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or deep sauté pan over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced onion and bell peppers. Cook until softened, about 3-4 minutes.
Add the minced garlic, cumin, chili powder, and paprika. Stir to coat the vegetables and meat with the spices, cooking for another 1 minute until fragrant.
Pour in the canned diced tomatoes with green chilies, including the juices. Stir well.
Add the beef broth and bring the mixture to a boil. Lower the heat to medium.
Stir in the broken spaghetti, ensuring it is evenly distributed and submerged in the liquid. Cover the skillet with a lid.
Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the liquid is mostly absorbed.
Stir in the corn kernels and adjust the seasoning with salt and black pepper to taste.
Sprinkle the shredded cheddar cheese over the top. Cover again and let the cheese melt for 1-2 minutes.
Remove from heat and garnish with freshly chopped cilantro, if desired.
Serve immediately and enjoy your flavorful Fiesta Skillet Spaghetti!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.8 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
