Mexican Spaghetti Sauce

Name: Mexican Spaghetti Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 30 min.

Yield 10 servings

Test Kitchen Approved

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

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

Directions

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
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.

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

Recipe Creator