Mexican Spaghetti (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 ounds imitation beef crumbles | |
| 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 | For vegan: use vegan cheese |
| 1 pound spaghetti | For vegan: use vegan pasta |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Prepare spaghetti according to directions on the package. | |
| 2 | Sauté onion in a medium size sauce pan until tender. | |
| 3 | Add chili powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt. | |
| 4 | Stir in salsa, corn, water, tomato sauce, meat and seasoning mix. Simmer over low heat for 20 minutes. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
| 5 | Serve the spaghetti on a hot platter, first a layer of pasta, then a layer of sauce. Sprinkle with cheese. |
