MEXICAN SPAGHETTI RECIPE-A DELICIOUS MEXICAN TWIST ON SPAGHETTI

Maybe you’re obsessed with the top secret ones you’ve bribed restaurant owners for, or the old, stained, hand-written family recipes uncovered in dusty attics or the complicated additions to your bulging recipe box of show-stopping sweets (for that bakery you’re determined to open someday).

Me, I love them all, but I’m particularly fond of ones that make me a weeknight warrior, the recipes that miraculously create a spectacular meal in one – count ‘em ONE – pot, and in under 30 minutes.

This Mexican Spaghetti recipe, also called fideo, is one that gets pulled out of the recipe box pretty frequently at my house (though I really don’t need the recipe anymore at this point, LOL), and you’ll definitely want to add it to your one-pot repertoire!

INGREDIENTS

• 1 Pound Ground Beef
• 1 Medium Yellow Onion
• 1 Envelope Taco Seasoning
• 1 (7 Ounce) Can Dice Green Chilies, Undrained
• 1 (14.5 Ounce) Can Canned Diced Tomatoes, Undrained
• 1 Cup Frozen Corn Thawed and Drained
• 1 (8 Ounce) Can Tomato Sauce
• 2 3/4 Cups Water
• 8 Ounces Dried Spaghetti Noodles Broken into Thirds
• 1 Cup Cheddar Cheese Grated

INSTRUCTIONS

1. In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
2. Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
3. .....................................

for full recipes please see : www.gonnawantseconds.com

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