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Mexican pasta dinner with vibrant ingredients and rich flavors

Mexican Pasta

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A quick and flavorful Mexican pasta dish featuring lean ground beef, zesty salsa, and creamy cheese, perfect for busy weeknights or cozy family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Pasta
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef Choose a leaner option for a healthier dish.
  • 1 small yellow onion, diced
  • 1 packet taco seasoning (1 oz) You can adjust the amount based on spice preference.
  • 2.5 cups chicken broth (or beef broth/water)
  • 1 cup milk Use any milk of choice.
  • 1 cup salsa (any flavor) More can be added as desired.
  • 1 small green bell pepper, diced
  • 8 ounces spaghetti Substitute with any pasta type if preferred.
  • 1 cup Mexican cheese blend, shredded Can substitute with your favorite cheese.
  • as desired Toppings Such as cilantro, avocado, or sour cream.

Method
 

Cooking
  1. In a 12-inch skillet, cook the ground beef and onion over medium-high heat until no pink remains, breaking it up with a spoon. Drain any fat.
  2. Add the taco seasoning and cook for 1 minute more to awaken the flavors.
  3. Pour in the chicken broth, milk, salsa, and diced bell pepper. Stir well.
  4. Bring the mixture to a boil, then add the spaghetti, cover, and reduce the heat to medium-low.
  5. Let it simmer covered for 12-15 minutes, stirring occasionally until the spaghetti is tender.
  6. Remove from heat and let it rest uncovered for about 5 minutes.
  7. Stir in the cheese until melted and creamy. Adjust seasoning with more salt, pepper, or salsa as desired.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 5g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or warm it on the stove with a splash of milk or broth to keep it moist. For longer storage, freeze the pasta for about 2 months.

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