mexican spaghetti

Looking for a Mexican pasta recipe? This Cheesy Chicken Fajita Pasta from Delish.com is the best.

Cheesy Chicken Fajita Pasta

spaghetti

olive oil

chicken

Kosher salt

black pepper

onion,

bell peppers, sliced

tbsp. chili powder

cumin

oregano

tomatoes

c. low-sodium chicken broth

half-and-half

c. shredded cheddar

c. shredded pepper jack

cilantro,

This was very tasty!!! a few changes used a pack of taco seasoning rather than the other spices... added a small can of chopped jalapenos, used bagged fully cooked chicken...

This was really good! Whole family liked it! (BONUS!! I have a picky son!) I’d maybe add some turkey sausage next time for a little added flavor!

I love this dish. I always make it for my boyfriend and I. I usually add about 3/4 cup of salsa to add extra flavor and thickness, plus always add extra cheese!

My wife said this was the best dish I’ve made thus far. My niece even wanted the recipe.

Super good doubled the recipe! Would recommend.

This was bland even after I added more spices and cut down on the half and half. My husband couldn't finish it and my picky eaters had a hard time eating it.

This recipe is a hit !! I make it all the time. My husband is a picky eater and he had nothing but positive things to say ! Thank you

This is really delicious--5 stars!  The 1/2 & 1/2 really mellows the seasonings, especially salt.  Next time I'll start w/about 1 tsp salt, 1/2 tsp pepper.

This is good but not over the top.   Made as directed,  way too much bell pepper, maybe chopped would be better.

https://streaming.hearstdigitalstudios.com/manual_upload/5a3c901ce694aa7d559f9f58/mp4/Mexican_Chicken_Pasta_FINAL_FRONT_1513918548_4000_hd_v3.mp4

It's creamy and cheesy with a Tex-Mex kick.

You've Never Tasted Anything Like Our Mexican Chicken Pasta

Mexican Spaghetti brings south-of-the-border spices to a down-home staple -- all in one magical, easy-to-clean pot! The best food to brighten a hard day.

Mexican Spaghetti

beef

onion

taco seasoning

(7 Ounce) Can Dice Green Chilies, Undrained

(14.5 Ounce) can canned diced tomatoes (undrained)

corn

tomato sauce

water

spaghetti noodles

cheddar cheese (grated)

In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.

Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.

Sprinkle with cheese and serve.

This Mexican spaghetti is a delicious dish that both kids and adults will love! It&#39;s great as a side dish or all by itself.

Mexican spaghetti (Espagueti rojo)

roma tomatoes

garlic

white onion

tomato bouillon

tsp black pepper

oz cream cheese

milk

tbs butter

Wash and core the tomatoes. Cut them in half and add them to the blender.

Then add the garlic cloves , onion, tomato bouillon, black pepper, cream cheese and milk to the blender.

Blend until smooth and set salsa aside.

Bring a pot of salted water to a boil. Add the noodles and cook until al dente.

While the noodles are cooking melt the butter in a skillet over medium heat.

Add the salsa to the skillet. Stir and taste for salt. Add more if desired.

Let the salsa cook while the noodles are cooking.

Once the noodles are finished cooking drain them and add them to the salsa.

Use tongs to help evenly coat the spaghetti in the salsa.

Remove skillet from heat.

Serve the spaghetti and garnish with queso fresco and sliced avocadoes (optional)

https://embed.mediavine.com/videos/rxmktuj76ex9q0mthdph

Delicious and creamy Mexican spaghetti recipe

Espagueti Rojo

Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!

Mexican Spaghetti (Espagueti Rojo)

dry spaghetti

Mazola® Corn Oil

white onion (finely chopped)

lbs. tomatoes

Mexican oregano

chicken bouillon powder

Salt and pepper

½ Cup Mexican Queso Fresco (crumbled)

tbsp. Mexican Crema

Parsley leaves

Cook the pasta in a large pot with 4 quarts of boiling water and 1 teaspoon of salt. Cook according to the package instructions until it is AL DENTE, usually about 6 minutes. Remove the pot from the heat. The pasta should not be overcooked at this point, remember that it will keep cooking in the sauce.

To make the tomato sauce, begin by bringing 4 quarts of water to a boil in a large pot. Add the tomatoes and cook for about 8 minutes. Remove the tomatoes from the water and discard the tomato skins.

Place the tomatoes in a blender along with the garlic and onion. Process until you have a smooth sauce.

Heat the Mazola® Corn Oil in a large frying pan. Using a strainer, pour the tomato sauce into the pan. Cook for about two minutes at medium-high heat. Stir in the Mexican Oregano and the Chicken Bouillon granulates. Check the seasoning to see if it needs more salt. Keep in mind that the chicken bouillon already has salt.

Drain the pasta and add it to the skillet with the tomato sauce. Keep cooking for 2 more minutes at low heat. Let the pasta absorb some of the tomato juices before serving. To serve the pasta, top it with about 1 tablespoon (per plate) of the Mexican cream and garnish it with crumbled Queso Fresco and some parsley.

Top 4 mexican spaghetti recipes from across the web

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Top Tags

Cheesy Chicken Fajita Pasta

Mexican Spaghetti

Mexican spaghetti (Espagueti rojo)

Mexican Spaghetti (Espagueti Rojo)

Top 4 mexican spaghetti recipes from across the web

The most viewed mexican spaghetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Chicken Fajita Pasta

Mexican Spaghetti

Mexican spaghetti (Espagueti rojo)

Mexican Spaghetti (Espagueti Rojo)

The most viewed mexican spaghetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine