Wednesday, January 21, 2009

Hearty Mexican Spaghetti

This was from Mandi's week and she also made it so you can see hers here. Mine doesn't look nearly as nice because I used ground turkey...I'm on a mission to use up everything in my kitchen and this worked to use the turkey. I also had macaroni instead of spaghetti noodles so used those too:)

Hearty Mexican Spaghetti Recipe #129025
12 ounces spaghetti, uncooked
1 (1 ounce) package taco seasoning mix
1 lb lean ground beef or ground turkey
14 1/2 ounces tomatoes, canned, diced in sauce, undrained
22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)
1 (7 ounce) can diced green chilies, undrained
1/2 cup green onion, sliced
1/2 cup Mexican blend cheese, shredded
Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender. In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally. Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.

1 comment:

Anonymous said...

this looks DEE-LISH!!!!!!!