Mexican Spaghetti

Mexican Spaghetti is easy, quick, and yummo!  Made with pantry ingredients, it is perfect for a busy weeknight...or anytime!

A 16 oz. pkg. of linguini is pictured but only 8 oz. is needed.

Mexican Spaghetti

1 pound ground beef

1 (1 oz.) packet taco seasoning mix

1 (16 oz.) jar salsa*

1 (8 oz.) can tomato sauce

1 (8 oz.) pkg. spaghetti or linguine, cooked 

Sharp cheddar cheese, shredded

Sour cream

In a large skillet (I use a 5 qt. saute pan), brown ground beef and drain.  Stir in taco seasoning, salsa, and tomato sauce.  Simmer, adding water if needed, until the desired consistency is reached.  Mix cooked noodles into the sauce and heat through.  Cover with lots of sharp cheddar cheese; then cover with a lid until the cheese melts.  Serve with sour cream.  If desired, spaghetti may be transferred to a casserole dish and then covered with cheese.

Click here for printable format 

*Use your favorite brand/heat of salsa.  My favorite is On the Border Mild Salsa, but I sometimes use Taco Bell Mild Salsa.

Several years ago, an acquaintance told me about a Mexican Spaghetti she liked to make and rattled off the list of ingredients.  I couldn't remember all the ingredients she mentioned, but through trial and error, came up with this recipe that must be close to hers, because it is delicious.