Mexican Spaghetti

Charmie777's Note:

This is a tasty alternative to regular spaghetti. I love that it's very light and can be made lighter by using ground turkey. I also like using red bell pepper along with the green. Also, it's great over any kind of pasta you want. I've used corkscrew and elbows before!!!

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 lb ground beef (or turkey)
• 1 medium onion , chopped
• 1 green bell pepper , chopped
• 2 garlic cloves , minced
• 1 (29 ounce) can tomato puree
• 1 (15 ½ ounce) can kidney beans , drained
• 1 cup water
• 2 tablespoons chili powder (or more)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 teaspoons salt
• ¼-½ teaspoon cayenne pepper
• 12 ounces spaghetti (or any pasta)

Directions:

1. Brown beef with onion, bell peppers and garlic. Drain.
2. Add remaining ingredients (except spaghetti).
3. Cover and simmer for 2 hours, stirring occasionally.
4. Serve over cooked and drained spaghetti.

Reviews

[Chef #1239834]

Have to rate it 3 stars...being of mexican descent this is what we call FIDEO but not used with spaghetti pasta but instead vermicelli (fideo). Although the taste were almost similar. Pretty good recipe.

[NELady]

Delicious! I made as directed (using 1/4 teaspoon of cayenne) and this was just yummy for lunch. I shredded up some medium cheddar and chopped up some green onions to throw on top. My dad stopped by as I was setting the table for my hubby and I, and he grabbed a plate and ate with us - he LOVED this, raved about how it was better than my regular spaghetti sauce (which he really likes, too). He liked it so much, in fact, that he took the left-overs home with him. Hubby & I thought this was tasty, too. Groovy GastroGnome travelling the ZWT5. Thanks for posting this recipe for the tour! I will make it again!

[GaylaV]

We all enjoyed this combo and will make it again with a couple of spice adjustments for our (wimpy) palates. The plates were licked clean so I would say it was a hit! We often put our chili over rice and this would also be great served that way. Thanks for sharing your recipe, Charmie!