Mexican Spaghetti, one of my favorite one-pot wonders, adds a little “spice” to your dinner table and shaves valuable time off a busy weeknight.
1 Pound Ground Beef
1 Medium Yellow Onion
1 Envelope Taco Seasoning
1 (8 Ounce) Can Tomato Sauce
2 3/4 Cups Water
1 (7 Ounce) Can Dice Green Chilies, Undrained
1 (14.5 Ounce) Can Canned Diced Tomatoes, Undrained
1 Cup Frozen Corn Thawed and Drained
8 Ounces Dried Spaghetti Noodles Broken into Thirds
1 Cup Cheddar Cheese Grated
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.
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.