This Mexican spaghetti recipe is a delicious and healthier alternative from classic Italian spaghetti that is stuffed with zesty flavor. This easy to make meal takes a unique turn that really ramps up a sensational combination of hearty beef, black beans, onion, garlic, peppers, and spices in a cheesy mushroom and tomato sauce spaghetti.
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Why You’ll Love This Amazing Mexican Pasta Dish
Time-Saver Meal – This spaghetti recipe is quick to prepare, especially when you’re in a rush. Basically, you just are chopping vegetables, opening a few cans and browning before adding the rest of the ingredients for the sauce and cooking the spaghetti. Your whole dinner can be ready in about 30 minutes!
Healthier – This Mexican spaghetti has gooey, cheesy taste but using half the amount of cheese similar recipes have without missing it or compromising that creamy, smooth texture. Black beans also contribute extra protein, antioxidants, vitamins, minerals, and fiber to help regulate blood sugar, heart health, cancer prevention to lowering your risk to age-related macular degeneration and cataracts to losing weight. Peppers also contain capsaicin for stimulating the body’s metabolism for weight control, but also for fighting inflammation. Onions like garlic belong to the Allium family of plants, specific for specialized compounds to benefit health from improving blood sugar levels to strengthening bone health.
I also only use grass-fed beef from ButcherBox, which does not have antibiotics, growth hormones or stomach turning additives in the grains those animals receive. Though you may think this is just a gimmick to get you to buy ButcherBox, being that I’m a #ButcherBoxPartner, but I honestly refuse to eat supermarket meats and poultry after researching all the gross extras fed to those animals meant for our food supply. Read the proof yourself and then decide. However, if you buy, I would appreciate if you go through my link. Thank you so much if you do!
Thrifty – Unlike more costlier cuts of beef, this spaghetti dish uses less expensive ground beef. Besides that, I noticed that you don’t end up with a skillet full of fat using grass-fed beef from ButcherBox, which is healthier and more economical, like you do when browning other ground beef. My recipe also has beans, veggies and cheese to a pound of pasta that can stretch food dollars with how much this recipe can make as well as a satisfying meal.
Here’s a great spaghetti cooking tip when making the sauce. You’ll want to reserve two or three tablespoons of the pasta water that you boiled the spaghetti in for adding into this Mexican spaghetti sauce. The reason for this is that the extra starch helps the spaghetti to adhere better.
My Mexican spaghetti is one of my family’s favorite meals so here’s hoping that you’ll put it to the test and love it as much as we do. You also may want to check out my pizza spaghetti casserole, Irish spaghetti and black bean lasagna recipes. Lots more similar recipes can be found using my search box. Please share these recipes with your friends and family and do come back to my blog for more scrumptious and home-tested recipes.
Mexican Spaghetti With Black Beans and Ground Beef
1 can condensed cream of mushroom soup (10.5 oz.)
½ cups of Velveeta cheese, cut into small pieces or cubes
1 tablespoon of chili powder
1 teaspoon of sugar
1 lb. ground beef
1 can (8-oz.) tomato sauce
½ teaspoons of cumin powder
3/4 teaspoon of red pepper flakes
1/4 teaspoon of oregano
1/4 cup of sliced jalapeno peppers
1 lb. of spaghetti
1 large onion, finely chopped
2 cloves garlic, finely minced
4 tablespoons of extra virgin olive oil
In a large heavy pot over medium heat, brown beef, garlic, and onion in the olive oil until there is no longer any pink in the beef. Drain off any fat.
Add the mushroom soup, tomato sauce, jalapeno peppers, chili powder, sugar, cumin powder, red pepper flakes, oregano to blend before stirring in the cheese to cook and heat through. You’ll want this recipe to cook for about 30 minutes.
Boil up a pound of spaghetti or your favorite form of pasta.
Drain the pasta.
Pour the sauce over the spaghetti and mix through.
ENJOY!
This easy to make zesty meal takes a unique turn that really ramps up a sensational combination of hearty beef, black beans, onion, garlic, peppers, and spices in a cheesy mushroom and tomato sauce spaghetti.
Course:
Dinner, Entree, Main Dish
Cuisine:
American, Mexican
Keyword:
30 minute meal, black beans, cheesy mushroom sauce, easy dinner, ground beef, healthy pasta, mexican spaghetti
:
-
1
can condensed cream of mushroom soup
10.5 oz. -
½
cups
of Velveeta cheese
cut into small pieces or cubes -
1
tablespoon
of chili powder -
1
teaspoon
of sugar -
1
lb.
ground beef -
1
can
8-oz. tomato sauce -
½
teaspoons
of cumin powder -
3/4
teaspoon
of red pepper flakes -
1/4
teaspoon
of oregano -
1/4
cup
of sliced jalapeno peppers -
1
lb.
of spaghetti -
1
large onion
finely chopped -
2
cloves
garlic
finely minced -
4
tablespoons
of extra virgin olive oil
-
In a large heavy pot over medium heat, brown beef, garlic, and onion in the olive oil until there is no longer any pink in the beef. Drain off any fat.
-
Add the mushroom soup, tomato sauce, jalapeno peppers, chili powder, sugar, cumin powder, red pepper flakes, oregano to blend before stirring in the cheese to cook and heat through. You’ll want this recipe to cook for about 30 minutes.
-
Boil up a pound of spaghetti or your favorite form of pasta.
-
Drain the pasta.
-
Pour the sauce over the spaghetti and mix through.
-
ENJOY!
