Mexican Taco-Bowl Spaghetti

taco-bowl-spaghetti
Photo by Danny Kim
Mexican Taco-Bowl Spaghetti 3.6 13 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 474 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 33 mg
    • Sodium 650 mg
    • Protein 22 g
    • Carbohydrate 64 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 30 mg

Cook the spaghetti according to the package directions; drain and return it to the pot.Meanwhile, heat the oil in a large skillet over high heat. Add the beef, onion, chili powder, and ¾ teaspoon salt. Cook, stirring often, until browned, 6 to 8 minutes.Add the corn and tomatoes (and their juices). Cook, stirring, until heated through, 2 to 4 minutes.Add the sauce to the pasta and toss to combine.Serve topped with the avocado, cilantro, Cotija, and lime wedges.

Ingredients

  1. Check 1/2 pound spaghetti
  2. Check 2 tablespoons olive oil
  3. Check 1/2 pound ground beef chuck
  4. Check 1 onion, chopped
  5. Check 2 teaspoons chili powder
  6. Check kosher salt
  7. Check 1 10-ounce package frozen corn kernels
  8. Check 1 14.5-ounce can diced tomatoes
  9. Check chopped avocado, fresh cilantro leaves, crumbled Cotija or Feta, and lime wedges, for serving

Directions

  1. Cook the spaghetti according to the package directions; drain and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over high heat. Add the beef, onion, chili powder, and ¾ teaspoon salt. Cook, stirring often, until browned, 6 to 8 minutes.
  3. Add the corn and tomatoes (and their juices). Cook, stirring, until heated through, 2 to 4 minutes.
  4. Add the sauce to the pasta and toss to combine.
  5. Serve topped with the avocado, cilantro, Cotija, and lime wedges.