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Southwestern Spaghetti

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Beth Coffee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 26, 2023

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana

Test Kitchen Approved

Southwestern Spaghetti

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Yield: 5 servings
Prep: 30 min
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Ingredients

  • 3/4 pound lean ground beef (90% lean)
  • 2-1/4 cups water
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 package (7 ounces) thin spaghetti, broken into thirds
  • 1 pound zucchini (about 4 small), cut into chunks
  • 1/2 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil.
  2. Boil for 6 minutes.
  3. Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Nutrition Facts

1 cup: 340 calories, 11g fat (5g saturated fat), 54mg cholesterol, 600mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.
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