Spaghetti Mexicano
Take your taste buds on a bold adventure with Spaghetti Mexicano, a vibrant fusion of Italian pasta and the zesty flavors of Mexican cuisine. This one-pan recipe combines al dente spaghetti with a savory sauce made from seasoned ground beef, sautéed onions, bell peppers, and a medley of Mexican spices like taco seasoning, cumin, and chili powder. A tantalizing blend of canned diced tomatoes, tomato paste, and optional jalapeño brings depth and spice, while a squeeze of fresh lime and a sprinkle of melted cheddar cheese add tangy richness. Topped with fragrant cilantro, this dish offers the perfect balance of hearty, cheesy comfort and fiery zest, making it a crowd-pleaser for family dinners or casual gatherings. Easy to prepare in under an hour, Spaghetti Mexicano is a flavorful twist that will spice up your pasta game and satisfy your cravings for something unique!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti pasta
- 250 grams ground beef
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 3 cloves, minced garlic
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 small, deseeded and finely chopped (optional) jalapeño
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons, chopped fresh cilantro
- 1 medium, juiced lime
- 100 grams, shredded cheddar cheese
- 4 cups (for boiling pasta) water
Instructions
Bring a large pot of water to a rolling boil. Add a pinch of salt and cook the spaghetti pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or pan, heat the olive oil over medium-high heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the pan. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the taco seasoning, cumin powder, chili powder, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the chopped jalapeño (if using), canned diced tomatoes, and tomato paste. Stir well to combine and bring to a gentle simmer. Let the sauce cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Once the sauce has thickened slightly, add the cooked spaghetti to the skillet. Toss the pasta gently in the sauce to ensure it is evenly coated.
Squeeze in the lime juice and mix. Adjust seasoning with additional salt or pepper if needed.
Turn off the heat and sprinkle the shredded cheddar cheese over the spaghetti. Cover the pan with a lid for 1-2 minutes to allow the cheese to melt.
Garnish with fresh cilantro and serve immediately. Enjoy your Spaghetti Mexicano hot!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 34.1 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3250 mg | 69% | |
*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.
