Mexican Spaghetti

 

Mexican Spaghetti

Ingredients:

8 oz spaghetti (or your choice of pasta)

1 lb ground beef (or turkey)

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies (like Ro*Tel)

1 cup corn (canned or frozen)

1 packet (1 oz) taco seasoning

1 cup salsa (mild or spicy, depending on your preference)

1 cup shredded Mexican cheese blend

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions:

Cook the Spaghetti:

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Brown the Meat:

In a large skillet over medium heat, add the ground beef and onion. Cook until the meat is browned and the onion is softened, about 5-7 minutes. Drain excess fat.

Add Garlic and Seasoning:

Add the minced garlic to the skillet and cook for an additional minute. Stir in the taco seasoning and mix well.

Combine Ingredients:

Add the black beans, diced tomatoes, corn, and salsa to the skillet. Stir to combine and let simmer for about 5 minutes to heat through and blend flavors.

Mix with Spaghetti:

Add the cooked spaghetti to the skillet and toss to combine all ingredients. Season with salt and pepper to taste.

Add Cheese:

Sprinkle the shredded cheese on top of the spaghetti mixture. Cover the skillet and let it sit for a few minutes on low heat until the cheese is melted.

Serve:

Serve warm, garnished with fresh cilantro and a dollop of sour cream if desired.