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Mexican Spaghetti Sauce

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Sandi Leonard

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.

Test Kitchen Approved

Mexican Spaghetti Sauce

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Yield: 10 servings
Prep: 5 min
Cook: 25 min
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Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup frozen gold and white corn, thawed
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked spaghetti
Text Ingredients

Directions

  1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chiles, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.

Nutrition Facts

3/4 cup: 191 calories, 6g fat (2g saturated fat), 30mg cholesterol, 705mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 lean meat.
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