fiesta spaghetti
Baked spaghetti with a Mexican twist!
prep time
15 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 3 cups onion, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, crushed
- 1/2 cup vegetable oil
- 1 pound ground beef
- 4 ounces can mushroom stems and pieces, undrained
- 4 ounces can sliced black olives, drained
- 3 cans tomato paste (6 ounce)
- 1 cup water
- 2 1/2 tablespoons chili powder
- 2 teaspoons salt
- 16 ounces package thin spaghetti
- 2 cups cheddar cheese, shredded and divided
- 3/4 cup evaporated milk
How To Make fiesta spaghetti
-
Step 1Saute the onion, celery, and garlic in oil in a large skillet until the vegetables are tender. Add the ground beef, and cook until browned, stirring to crumble meat; drain well.
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Step 2Add the mushrooms and next 5 ingredients; stir well. Reduce heat, and simmer, uncovered, 15 minutes.
-
Step 3Cook the spaghetti according to package directions; drain well. Place the spaghetti in a greased 13x9x2 inch baking dish. Top with sauce, and sprinkle with 1 cup cheese. Pour the milk over the cheese, and sprinkle with the remaining 1 cup cheese.
-
Step 4Bake, uncovered, at 350 degrees for 20 to 30 minutes or until cheese melts and the mixture is thoroughly heated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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