element. Don’t add more than one Google tag to each page.
Mexican-Style Spaghetti

Mexican-Style Spaghetti

Overall Time

Preparation: 15 min. Cook: 2 hours


8 portions

A buddy of mine shared this scrumptious dish with me. When my family burns out of the same old spaghetti, I like to serve this meal for a change! It provides a tasty option to the Italian variation. It’s likewise a fantastic meal when you don’t have a great deal of time to spend in the cooking area.– Mary Detweiler, Middlefield, Ohio

Mexican-Style Spaghetti Dish photo by Taste of Home


  • 2 pounds ground beef (90% lean)
  • 2 medium onions, chopped
  • 1 medium green pepper, sliced
  • 3 garlic cloves, minced
  • 1 can (29 ounces) tomato puree
  • 1 can (16 ounces) kidney beans, rinsed and drained pipes
  • 1 cup water
  • 1/4 cup minced fresh parsley
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, optional
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 package (12 ounces) spaghetti, cooked and drained


  1. In a Dutch oven, prepare the beef, onions and green pepper over medium heat till meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the next 10 components. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti.

Find Out More