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Mexican Spaghetti
1 lb. spaghetti
1 lb. lean ground beef (such as 85%)
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 tsp. paprika
1/4 tsp. cayenne, or to taste
1 (15.5 oz.) can pinto beans, rinsed and drained
2 cups mild red enchilada sauce
3/4 cup shredded cheddar cheese
6 Tbsp. Taste of Inspiration Corn & Chili Salsa
6 Tbsp. plain nonfat Greek yogurt
chopped avocado (optional)
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Mexican Spaghetti

Mexican Spaghetti

Mexican Spaghetti
  • Servings:Serves 6
  • Prep Time:12 minutes
  • Cook Time:20 minutes
1. Bring a large pot of water to a boil over high heat. Stir in a heaping teaspoonful of salt, then add spaghetti. Cook until al dente, about 8 to 12 minutes, then drain.
2. While water comes to a boil and pasta is cooking, prepare meat sauce. Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, stirring, until evenly browned, about 7 minutes. Stir in garlic powder, cumin, paprika, and cayenne.
3. Add beans and enchilada sauce to skillet and cook, stirring often, until ingredients are well blended and sauce is bubbling. Lower heat to simmer.
4. When spaghetti is ready, divide it among 6 shallow bowls. Ladle sauce on top of spaghetti. Serve with shredded cheddar, salsa, and yogurt in small bowls on the side, and avocado if desired.
Source: Hannaford fresh Magazine, January - February 2014