Southwestern Spaghetti/Pasta

Southwestern Spaghetti/pasta Recipe

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Lori Tabor-Finch


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

★★★★★ 1 vote
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


1Saute 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.
2Mix 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.
3Top with shredded mexican cheese blend. Serve with sour cream and diced jalapenos.

About Southwestern Spaghetti/Pasta

Course/Dish: Beef