Mexi Ghetti
Elevate your spaghetti night with a Tex-Mex twist by trying this irresistible Mexi Ghetti recipe! This one-pot wonder combines tender spaghetti with seasoned ground beef, fire-roasted tomatoes, and a bold blend of taco-inspired spices like cumin and paprika. Loaded with hearty black beans, sweet corn, and optional green chilies for a touch of heat, this fusion dish is all about big, vibrant flavors. Simmered to perfection and topped with melty cheddar cheese, fresh cilantro, and a squeeze of lime, Mexi Ghetti makes a satisfying and family-friendly meal that’s ready in under 45 minutes. Perfect for busy weeknights, it’s sure to become a new comfort food favorite.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 14.5 oz fire-roasted diced tomatoes (canned)
- 2 tbsp tomato paste
- 1 cup beef broth
- 4 oz green chilies (optional, diced)
- 1 tsp cumin
- 1 tsp paprika
- 1 cup black beans (rinsed and drained)
- 1 cup frozen corn kernels
- 1 cup shredded cheddar cheese (for garnish)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1 lime wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the finely chopped yellow onion and sauté until softened, about 4-5 minutes.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking up any lumps, until fully browned. Drain excess fat if necessary.
Sprinkle taco seasoning, cumin, and paprika over the cooked beef. Stir well to coat the meat in the spices.
Add the fire-roasted diced tomatoes, tomato paste, beef broth, and optional green chilies to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to blend and the sauce to thicken.
Stir in black beans and frozen corn kernels, cooking for another 3-5 minutes until heated through.
Add the cooked spaghetti to the skillet and toss to coat the noodles evenly with the sauce.
Serve hot, garnished with shredded cheddar cheese and fresh cilantro. Provide lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 975 mg | 21% | |
*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.
