Mexican Spaghetti

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds lean ground beef or turkey
1 large chopped onion Wash, peel and chop
2 cups whole kernel corn Fresh or frozen
¾ cup low sodium tomato sauce 
1 large jar mild salsa (4 cups)
1 tablespoon chili powder 
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano 
1/2 teaspoon paprika
1 teaspoon ground cumin 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
1/2 teaspoon sugar
1 cup low fat Monterrey Jack cheese
1 pound  spaghetti May use whole grain
For gluten free (GF): Use GF spaghetti. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point / Quality Assurance
1Prepare spaghetti according to directions on the package.
2Sauté ground meat and onion in a medium size sauce pan until brown. Drain grease.Cook until internal temperature reaches 165 F degrees for 15 seconds  
3In a small bowl combine chili powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt.
4Stir in salsa, corn, water, tomato sauce and seasoning mix with the ground meat
5Simmer over low heat for 20 minutes.
6Serve the spaghetti on a hot platter, first a layer of pasta, then a layer of sauce. Sprinkle with cheese.

Jacqueline Larson M.S., R.D.N. and Associates