Southwestern Spaghetti/pasta Recipe

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Southwestern Spaghetti/Pasta

Lori Tabor-Finch


Our family enjoys this as a change of pace for regular spaghetti.

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4-6 people


15 Min


20 Min


1 pound of ground beef
2 15 oz cans of tomatos (i usually make 1 can fire roasted and the other chipoltle)
diced garlic
1/2 diced green pepper
2 cups of pasta
2 cups of water
1 can of of black beans, rinsed and drained
1 t mexican chili powder
3 t sugar
1 small onion diced
shredded mexican cheese blend
sour cream and jalapenos

Directions Step-By-Step

Saute diced garlic, green peppers and onions in 2 T of olive oil in a large pot until onions are translucent. Add ground beef and cook until brown, then drain off fat.
Mix in all the other ingredients and cook on medium heat with the lid on for approximately 20 minutes, stirring occasionally to be sure pasta does not stick to bottom of pan.
Top with shredded mexican cheese blend. Serve with sour cream and diced jalapenos.

About this Recipe

Course/Dish: Beef