Mexican Spaghetti

Mexican Spaghetti is a one pot easy recipe for when you can’t choose between pasta and Tex-Mex! This delicious blend of pasta, veggies and beef takes 5 minutes to prep before the instant pot does the work for you. I love this recipe because it takes just 30 minutes to cook and it’s made all in one pot. It saves you time and dirty dishes! It could not be easier.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 6 Servings

Calories: 411 kcal per serving

Ingredients

1 lb - ground beef
½ lb - Ground chorizo
1 - Onion
2 cloves - Garlic
3 tablespoons - Taco seasoning
8 ounces - Diced tomatoes
10 ounces - Red enchilada sauce
2 cups - Water
8 ounces - Spaghetti noodles
1 cup - Colby Jack cheese
2 tablespoons - Green onion

Instructions

Add ground beef, ground chorizo, diced onion and minced garlic to a large skillet. Cook over medium-high heat until meat is no longer pink. Drain off excess fat and stir in taco seasoning.
Pour in diced tomatoes with juice, enchilada sauce and water. Break spaghetti noodles into the thirds and add to skillet. Stir until everything is completely combined.
Reduce heat to simmer, cover and cook for 20-25 minutes, or until pasta is al dente. Be sure to stir the pasta periodically to prevent sticking and clumping.
When pasta is cooked through, sprinkle cheese on top and cover. Simmer for 5 more minutes, or until cheese melts. Top with sliced green onions before serving.

Nutrition