Tex-Mexican Spaghetti
Don’t we all love spaghetti? In the spirit of spaghetti love, we offer you this one with a Southwestern twist. Serve as pasta with sauce, or stir it all together, top with cheese and voila — baked spaghetti.
Ingredients
-
2 tablespoons vegetable oil
-
1 large onion, chopped
-
1 large green bell pepper, chopped
-
1 large red bell pepper, chopped
-
1½ pounds ground pork (or any ground meat)
-
2 cans (4-ounce) diced green chilies, undrained
-
2 cans (15-ounce) fire roasted diced tomatoes
-
1 can (28-ounce) crushed tomatoes
-
¼ cup chili powder
-
2 tablespoons cumin
-
3 tablespoons oregano
-
4 teaspoons garlic powder
-
2 teaspoons onion powder
-
2 teaspoons each salt and pepper
-
Several bay leaves
-
2–3 tablespoons sugar
-
1 box (12-ounce) spaghetti, cooked
-
1 package (8-ounce) shredded Mexican blend cheese
-
Garnishes: sour cream, sliced jalapeño and cilantro
Directions
-
Heat oil in heavy skillet over medium high heat. Cook onion and bell peppers until tender, about 4–5 minutes. Add ground meat and cook just until barely done. Stir in chilies, tomatoes and seasonings. Bring to a boil, then reduce heat and simmer for about 15 minutes. Add sugar and taste to balance acidity of tomatoes.
-
Spoon over pasta and top with cheese. Offer sour cream, jalapeños and cilantro for garnish.
