Southwestern Spaghetti
Give your weeknight menu a bold and exciting twist with Southwestern Spaghetti, a zesty fusion of classic pasta and vibrant Tex-Mex flavors. This one-pot wonder combines tender spaghetti with seasoned ground beef or turkey, a medley of colorful bell peppers, black beans, and sweet corn, all simmered in a robust sauce of diced tomatoes with green chilies and aromatic spices like cumin, chili powder, and paprika. Topped with fresh cilantro and optional cheddar cheese, this dish is a hearty, flavor-packed meal ready in just 45 minutes. Perfect for families or meal prepping, Southwestern Spaghetti is a unique, crowd-pleasing dinner that blends comfort food with southwestern flair.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 14.5 oz diced tomatoes with green chilies
- 8 oz tomato sauce
- 15 oz black beans, rinsed and drained
- 1 cup corn kernels (frozen, canned, or fresh)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red pepper flakes (optional, for extra heat)
- 0.25 cup cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 7-8 minutes. Drain any excess grease.
Add the diced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the chili powder, ground cumin, paprika, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute to toast the spices and release their aroma.
Add the diced tomatoes with green chilies, tomato sauce, black beans, and corn to the skillet. Stir everything together until well combined. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
Toss the cooked spaghetti into the sauce, ensuring the pasta is evenly coated. Cook for an additional 2 minutes to heat through.
Serve the Southwestern Spaghetti hot, garnished with chopped cilantro and a sprinkle of shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 271.4 g | 99% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 43.1 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 877 mg | 67% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4648 mg | 99% | |
*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.
