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Mexican Spaghetti Sauce

By: Sandi Leonard

"This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip."

Rate/Review | Read Reviews (11)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 pound ground beef
3/4 cup chopped onion
4 cups hot water (150 degrees F to 160 degrees F)
1 (26 ounce) jar meatless spaghetti sauce
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn, thawed
1 cup salsa
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

Directions

In a large nonstick, cook beef and onion over medium heat until meat is no longer pink; drain. Using a slotted spoon, remove beef mixture to several layers of white paper towels. Let stand for 1 minute. Blot top of beef with additional white paper towels. Transfer beef mixture to fine mesh strainer over a 1-1/2-qt. bowl. Pour hot water over beef. Drain for 5 minutes.
In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve over spaghetti.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 163 calories, 3 g fat (0.55 g saturated fat), 20 mg cholesterol, 583 mg sodium, 22 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 3 vegetable, 1 lean meat, 1/2 starch.