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MEXICAN SPAGHETTI RECIPE-A DELICIOUS MEXICAN TWIST ON SPAGHETTI
maybe you’re captivated with the top mystery ones you’ve bribed eating place owners for, or the old, stained, hand-written own family recipes exposed in dusty attics or the complicated additions to your bulging recipe box of show-preventing goodies (for that bakery you’re decided to open someday).


Me, i like all of them, but I’m mainly fond of ones that make me a weeknight warrior, the recipes that miraculously create a outstanding meal in one – be counted ‘em ONE – pot, and in beneath 30 minutes. This Mexican Spaghetti recipe, additionally known as fideo, is one that gets pulled out of the recipe field pretty regularly at my house (though I virtually don’t want the recipe anymore at this factor, LOL), and also you’ll actually want to feature it on 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. Sprinkle with cheese and serve.


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