Best Tex Mex Spaghetti Recipes

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TEX-MEX CHICKEN SPAGHETTI



Tex-Mex Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
  • Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
  • Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

TEX-MEX SPAGHETTI



Tex-Mex Spaghetti image

I was hungry for tacos one night, but didn't have any shells. I did have some leftover noodles. It's not too bad. I've even tried it with chicken and that's delicious, as well.

Provided by Redneck Epicurean

Categories     Spaghetti

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (8 ounce) can tomato sauce
1 (14 ounce) can Ro-Tel diced tomatoes with peppers, undrained
1/2 cup onion, chopped
1/2 lb Velveeta cheese, cubed
2 cups cooked ground beef
2 cups angel hair pasta (or spaghetti)
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook the pasta as directed on the package and drain.
  • While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
  • Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.

Nutrition Facts : Calories 165.6, Fat 11.4, SaturatedFat 7.4, Cholesterol 39.8, Sodium 818.3, Carbohydrate 7.1, Fiber 0.8, Sugar 5.3, Protein 9.1

TEX-MEX MEATBALLS WITH SPAGHETTI



Tex-Mex Meatballs With Spaghetti image

Provided by Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons olive oil
3/4 cup finely chopped onions
2 teaspoons finely chopped garlic
1 1/2 pounds ground chuck
1/2 cup fresh bread crumbs
1/4 cup chopped fresh coriander
1 egg, lightly beaten
1 teaspoon cumin powder
1 teaspoon chili powder
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 cup sweet red pepper, cored, cleaned and cut in 1/2-inch pieces
1 cups green pepper, cored, cleaned and cut in 1/2-inch pieces
1 teaspoon chopped jalapeno pepper (optional)
1 28-ounce can crushed tomatoes
1/8 teaspoon red pepper flakes
1 cup water
Salt and freshly ground pepper to taste
8 cups water
Salt to taste
2 tablespoons olive oil
1 pound spaghetti
2 tablespoons butter

Steps:

  • To make the meatballs, heat 1 tablespoon of the oil in a small skillet and add the onions and garlic. Cook, stirring, until wilted. Let cool.
  • Combine all ingredients except remaining tablespoon of oil, and blend well.
  • Shape the mixture into 20 or more 1 1/2-inch meatballs.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet and add the meatballs. Cook over medium heat, turning so they brown evenly, about 10 minutes. Keep them warm.
  • To make the sauce, heat the oil in a saucepan. Add the remaining ingredients, blend well and bring to a boil. Simmer for 10 minutes. Add the meatballs and simmer for 10 minutes.
  • Meanwhile, cook the spaghetti.
  • Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
  • Bring to a boil, add the spaghetti and cook to the desired degree of doneness. Drain and return the spaghetti to the kettle. Add the remaining olive oil and butter and toss. Serve immediately with the meatballs and sauce.

TEX MEX SPAGHETTI SQUASH WITH BLACK BEAN GUACAMOLE



TEX MEX SPAGHETTI SQUASH WITH BLACK BEAN GUACAMOLE image

Categories     Vegetarian     Avocado     Squash     Fall     Vegan

Yield 2-3

Number Of Ingredients 17

FOR THE SPAGHETTI SQUASH:
1 medium spaghetti squash
extra virgin olive oil
ground cumin
ground chili powder
dried oregano
salt & pepper
FOR THE BLACK BEAN GUACAMOLE:
2 avocados, pitted and flesh scooped out
1/2 cup diced red onion
1 small tomato, seeded and diced
1 (15-ounce) can black beans, drained and rinsed (about 1.5 cups cooked beans)
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice, or to taste
fine grain sea salt, to taste
freshly ground black pepper, to taste
red pepper flakes, to taste

Steps:

  • Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef's knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it's ready. I like to check the squash after 25-30 minutes to make sure I'm not over cooking it. Be sure not to cook for too long or it will turn mushy. While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes. Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you've scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.

TEX-MEX SPAGHETTI PIE BY TWISSIS & BON IN MICHIGAN



Tex-Mex Spaghetti Pie by Twissis & Bon in Michigan image

This dish is actually a "marriage" of 2 distinctly different RZ recipes. It was created as a variation of my Tex-Mex Spaghetti recipe #168025, but was inspired by the spaghetti crust part of Bon in Michigan's Ham & Swiss Asparagus Pie recipe #142923. With her kind permission, I have borrowed & repeated the spaghetti crust portion of her recipe + prep instructions related to it (as they appear in her recipe). I also admit to being guided by other ingredient amts & parts of her recipe. Thank you so much Bon in Michigan! - The "heat level" of this dish is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your preferences or using a mild picante sauce. For a family dinner or small dinner party, all you need to complete your meal is a guacamole salad & a flan or sopaipillas for dessert. Enjoy!

Provided by twissis

Categories     Savory Pies

Time 1h20m

Yield 6 Pie Wedges, 6 serving(s)

Number Of Ingredients 13

8 ounces spaghetti (uncooked)
1/3 cup parmesan cheese (grated)
1 tablespoon butter (softened)
2 eggs (slightly beaten)
3/4 lb ground beef
1/2 onion (medium & roughly diced)
1/3 cup mexicorn (drained)
1 (4 1/2 ounce) can sliced black olives (drained)
3 eggs (slightly beaten)
3/4 cup Pace Picante Sauce (Thick & Chunky, heat level of choice & drained)
1/2 cup monterey jack cheese (shredded)
1/2 cup cheddar cheese (shredded)
1/2 cup sour cream

Steps:

  • Preheat oven to 350°F Grease 9-in deep-dish pie pan or 9-in square pan. Cook spaghetti to desired doneness as directed on pkg. Drain & rinse w/hot water.
  • In a lrg bowl, combine cooked spaghetti, Parmesan cheese, butter & 2 eggs. Toss lightly. Press evenly over bottom & up the sides of the greased pan to form the crust.
  • Sauté ground beef & onions together till the meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & scatter evenly over the crust.
  • Add drained mexicorn & drained black olives, scattering evenly over the crust.
  • In a medium-sized bowl, beat the eggs. Then add the 4 remaining ingredients (1 at a time) & mix well after each addition. Pour this mixture evenly over the ingredients already in the pie crust.
  • Bake at 350F for 35-45 minutes or till crust is golden brown & a knife inserted near the center comes out clean. Let pie cool for 15 minutes.
  • Cut pie in 6 equal wedges & garnish ea w/a tomato slice placed near the crust & a dollop of guacamole or sour cream atop the tomato slice (optional).

Nutrition Facts : Calories 519.7, Fat 28.7, SaturatedFat 13.2, Cholesterol 231.8, Sodium 719.5, Carbohydrate 36.1, Fiber 2.6, Sugar 3.4, Protein 29

TEX-MEX SPAGHETTI (CROCK POT SERVED)



Tex-Mex Spaghetti (Crock Pot Served) image

When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy (queso or 7-layer dip w/tortillas), guacamole was a must & dessert was a flan or sopaipilla. I always made the main course - Mexican Spaghetti w/a "med heat level", which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The "heat level" is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!

Provided by twissis

Categories     Spaghetti

Time 50m

Yield 10 1 1/2 cup servings, 10 serving(s)

Number Of Ingredients 9

12 ounces spaghetti (3/4 of a 1 lb pkg)
2 lbs ground beef
1 large onion (roughly diced)
1 (16 ounce) jar Pace Picante Sauce (Thick & Chunky, heat level of choice)
1 cup mexicorn (drained, more as desired)
1 (14 1/2 ounce) can tomatoes (drained & see prep note below)
2 (4 1/2 ounce) cans sliced black olives (drained)
1 1/2 cups monterey jack cheese (shredded)
1 1/2 cups cheddar cheese (shredded)

Steps:

  • Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
  • Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
  • Add Pace Picante Sauce & drained Mexican corn.
  • Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
  • Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
  • The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
  • When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
  • NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!

Nutrition Facts : Calories 525.9, Fat 27.9, SaturatedFat 12.6, Cholesterol 94.6, Sodium 835.8, Carbohydrate 37.6, Fiber 3.4, Sugar 3.9, Protein 31.6

TEX-MEX BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)



Tex-Mex Baked Spaghetti Squash Recipe - (4.5/5) image

Provided by Malooga

Number Of Ingredients 8

1 (3-ounce) cooked Chicken Breast, cut into chunks
1 medium Spaghetti Squash (about 4 cups cooked)
1 tablespoon Olive Oil 1 cup Kidney Beans, drained and rinsed
1 cup fresh Salsa
3 tablespoons fresh Coriander, chopped
1/2 cup Shredded Cheddar Cheese
Sea Salt & Pepper
1 tablespoon Chili Flakes, optional

Steps:

  • Preheat your oven to 425°F and line your baking sheet with parchment. Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork. Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

TEX MEX CHICKEN SPAGHETTI



Tex Mex Chicken Spaghetti image

Make and share this Tex Mex Chicken Spaghetti recipe from Food.com.

Provided by steph4spurs

Categories     Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package angel hair pasta
4 cups chicken breasts, cooked and cubed (I use Precooked, cubed chicken in the freezer aisle)
2 (10 1/2 ounce) cans cream of chicken and mushroom soup
1 (16 ounce) package processed cheese, original flavor
1 (16 ounce) jar medium salsa
1 (1 1/4 ounce) packet hot and spicy taco seasoning
1 cup sour cream
3 cups spicy nacho tortilla chips, crushed

Steps:

  • Preheat oven to 425 degrees.
  • Cook pasta per package instructions.
  • In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated.
  • Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water.
  • Transfer to a greased casserole dish.
  • Top with crushed chips.
  • Bake in preheated oven for 25-35 minutes until bubbly and chips have browned.
  • Serve hot and enjoy.

Nutrition Facts : Calories 526, Fat 23, SaturatedFat 12.6, Cholesterol 51.6, Sodium 1678.7, Carbohydrate 60, Fiber 4.1, Sugar 9.4, Protein 20.9

TEX MEX SPAGHETTI



Tex Mex Spaghetti image

Tex Mex meets Italian. Easy and delicious dinner.

Provided by Lynn Clay

Categories     Casseroles

Time 30m

Number Of Ingredients 10

8 oz spaghetti noodles
1 lb lean ground beef
1 small onion, chopped
2 clove garlic, minced
1 pkg taco seasoning
2/3 c water
1 can(s) 14 1/2 ounce diced tomatoes
8 oz sharp cheddar cheese, grated
1/2 c cheddar cheese
salt and pepper, to taste

Steps:

  • 1. Preheat oven to 350 F.
  • 2. Cook spaghetti noodles according to directions.
  • 3. Cook hamburger, onion, and garlic over medium heat until brown. Drain fat.
  • 4. Add taco seasoning and water and cook for 5 minutes.
  • 5. Add the tomatoes and sharp cheddar cheese. Reduce heat to low and cook until cheese melts stirring constantly.
  • 6. Stir in cooked spaghetti noodles, and pour into 9 x 13 baking dish. Cover with 1/2 cheese.
  • 7. Bake for 30 minutes or until heated through.

TEX MEX SPAGHETTI



Tex Mex Spaghetti image

We use ground turkey products quite often. This is a recipe that I found on the Jennie-O Turkey Store site with a few changes to make this a one-dish meal. A great dish for a family with hungry teen age boys.

Provided by LARavenscroft

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 lbs turkey bratwursts, ground
1 cup onion, chopped
2 teaspoons garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 (14 1/2 ounce) can Rotel Tomatoes, chili seasoned
3/4 cup picante sauce
1 teaspoon dried oregano
1 cup cheese, shredded
8 ounces spaghetti, cooked and drained (I use corn pasta)

Steps:

  • Crumble sausage into a large skillet, discard casings.
  • Add onion, garlic, chili powder, cumin and cook over medium-high heat 8 minutes, stirring occasionally.
  • Add tomoatoes, picante sauce, and oregano; bring to a boil.
  • Reduce heat and simmer 15 to 20 minutes or until thickened.
  • Add cooked spaghetti and stir well.
  • Serve with shredded cheese at table.

Nutrition Facts : Calories 238.7, Fat 5.5, SaturatedFat 3.1, Cholesterol 12.1, Sodium 669.8, Carbohydrate 38, Fiber 2.6, Sugar 3.2, Protein 10.2

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