Ingredients for Mexican Spaghetti Sauce
- Lean Ground Beef
- 1 medium onion, chopped
- Meatless Spaghetti Sauce
- Black Beans
- Diced Tomatoes
- White And Yellow Corn
- ½ cup salsa
- Green Chilies
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooked Spaghetti
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Spaghetti Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mexican Spaghetti Sauce
- In a large skillet, brown 1 lb ground beef and 1 medium onion (chopped) over medium heat until the meat is no longer pink. Drain off any excess grease.
- In a large saucepan, combine 24 oz jar of your favorite spaghetti sauce, 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup frozen corn, ½ cup salsa, 1 (4-ounce) can diced green chilies (undrained), 1 tablespoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper.
- Stir in the cooked beef and onion mixture.
- Bring the sauce to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
- Serve the Mexican Spaghetti Sauce over your favorite cooked spaghetti. Garnish with shredded cheese and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
30g
Fat
10g
Carbs
8g