The first time I made this for the family, Kiddo said I was suffering from a split personality. I can see where he is coming from, the week before I had served up my Spicy Taco-Stuffed Pasta Shells. I was trying out new recipes, bringing the best of Italian and Mexican cooking together on one plate. If you like a spicy spaghetti, this is the pot for you.
I love those one-pot recipes, especially on days when we have things happening after dinner. Now that I’m retired, I don’t mind puttering in the kitchen all day, but when we’ve got a show to catch or an errand to run or whatever after dinner, I like a meal that cleans up in a snap.
One-Pot Mexican Spaghetti
1 lb Ground Chuck
32 oz Beef Broth
10 oz Fire-Roasted Tomatoes with Peppers
4 oz chopped Green Chiles
1/2 cup water
2 tablespoons Taco Seasoning
12 oz dried Spaghetti, broken in half
1 cup Monterey Jack Cheese
1/4 cup Cilantro, chopped
1 bunch Green Onions
1/2 cup Sour Cream
Additional Cilantro, for serving if desired
In a large Dutch-oven, brown ground beef, breaking into small pieces as it browns. Drain well and return beef to pot.
Stir in broth, tomatoes, chilies, water and taco seasoning. Stir to blend, taste and adjust seasoning as desired.
Break spaghetti pasta in half. Lay spaghetti over the top of the meat mixture. Bring everything to a boil.
Reduce heat to a simmer, cook uncovered for about 15 to 20 minutes, stirring frequently to keep pasta from sticking together. Simmer until pasta is tender.
While the spaghetti is simmering, chop cilantro and set aside. Chop green onions, place in a small bowl and set aside. Place sour cream in a serving bowl with a spoon, set aside.If desired, place additional cilantro, leaves whole or roughly chopped, into a small serving bowl.
Once pasta is tender, sprinkle spaghetti with shredded cheese. Garnish spaghetti with a little cilantro for color. Serve with green onions, sour cream and additional cilantro as desired.