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Mexican Style Spaghetti

Chef.at.Home's picture
Ingredients
  Ground beef 2 Pound
  Onions 2 Medium, chopped
  Green pepper 1 Medium, chopped
  Garlic 3 Clove (15 gm), minced
  Tomato puree 29 Ounce (1 Can)
  Canned kidney beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Water 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chili powder 2 Tablespoon
  Ground cumin 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Spaghetti 12 Ounce, cooked, drained (1 Package)
Directions

In a Dutch oven, brown beef, onions, green pepper and garlic; drain.
Add the next 10 ingredients and mix well.
Cover and simmer for 2 hours, stirring occasionally

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Pasta

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4.15
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4914 Calories from Fat 2296

% Daily Value*

Total Fat 256 g393.6%

Saturated Fat 90.5 g452.7%

Trans Fat 0 g

Cholesterol 640 mg213.3%

Sodium 4712.1 mg196.3%

Total Carbohydrates 482 g160.8%

Dietary Fiber 61.1 g244.2%

Sugars 87.2 g

Protein 251 g502%

Vitamin A 334.1% Vitamin C 504%

Calcium 100% Iron 294.3%

*Based on a 2000 Calorie diet

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Mexican Style Spaghetti Recipe