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Reviewed: Aug. 13, 2008

I made this almost exactly as the recipe directed. Substituted ground turkey for beef, and used Rotel instead of the separate cans of chilis and tomatoes. I really like the way this turned out, but as far as having a Mexican flavor, I'd have to disagree. It's more Southwest-ish. I think next time I might try adding some taco seasoning to see if it takes away some of the sweetness of the spaghetti sauce. All in all, a good recipe that's quite affordable and it makes a ton of food.

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Nyx

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Jul. 10, 2008

Delicious and a keeper. I added garlic and green/ red bell peppers and omitted the corn. I topped this with cheddar/mozzarella cheese, sour cream and green onions. My son said it was the best spaghetti ever and he gobbled it up. Great blend of flavors. Thanks!

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badkitty

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Moreno Valley, California, USA
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Reviewed: Jan. 26, 2008

I too changed this a little based on another viewers suggestion. Instead of using spaghetti sauce, I used a tomato puree. For the spices, I used 1 packet of taco seasoning. Using 1/2 of it while cooking the meat and adding the other half with the tomato puree. I also added garlic, since I put it in everything I cook. I did not rinse the meat. I simmered it without the beans and corn and added them later. I also added 1/2 tsp. smoked paprika. Great recipe.

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GAYL*MI


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Reviewed: Dec. 3, 2007

This made a lot! It had a lot of flavor and is one of the few pasta dishes that doesn't need cheese. I mixed 1/2 lb elbow macaroni and 1/2 lb penne with this and I got 13 good sized servings.

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KKH3


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Reviewed: Apr. 5, 2007

This is a great twist on the usual pasta sauce. I had red chile spaghetti to use and this sauce was perfect for it. However, I did have to add more seasoning to get rid of the Italian taste of the sauce. When cooking the meat (ground sirloing) - strange, involved directions by the way - my own way, I added granulated garlic, white pepper, and diced onion. Then to the sauce I added 1/4 teaspoon ancho chili powder, 1/4 teaspoon jalapeno powder, and 1/4 teaspoon chipotle (smoked jalapeno) powder. Only then did it taste "southwestern/Mexican".

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Reviewer:

JulieCC

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Decatur, Illinois, USA
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Mexican Spaghetti Sauce

Reviewer:

Nyx

Reviewer:

badkitty

Reviewer:

GAYL*MI

Reviewer:

KKH3

Reviewer:

JulieCC