Sorry - this isn't a very good picture. I guess we just couldn't wait to eat it! Yum!!
This is another recipe that we originally got from the Mama May. Cliff and I have tweaked it a little. Hope you like it as much as we do!
Ingredients
- ground turkey or ground beef (about 1 lb I think?)
- 1 med onion diced
-1 1/2 teaspoon salt
-2 teaspoons chili powder
-1/2 teaspoon cornstarch
-1 teaspoon crushed red pepper flakes
-1/2-1 teaspoon minced garlic (we like garlic so we use at least 1 teaspoon if not 5.... j/k, maybe just 4...)
-1/4 teaspoon dried oregano
-1/2 teaspoon ground cumin (sometimes I use a little more of this too)
-1 15oz. can tomato sauce
-4 3/4 cups water
- 8-12 oz. uncooked spaghetti (we use hodgson mill whole wheat spaghetti)
- 1/2 cup shredded cheddar cheese
Instructions
In a 12'' or electric skillet (350 degrees for electric) brown the ground turkey/hamburger meat with the onion. Add the tomato sauce, water, and seasonings, and salt. Bring mixture to a boil and then add the spaghetti. Reduce heat. Simmer, covered until the spaghetti is tender, stirring often, about 20-25 minutes. Sprinkle with shredded cheese if desired! Serves 5-6!
Wednesday, July 9, 2008
Mexican Spaghetti
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2 comments:
I introduced this to Kyler after we got married, and he LOVES it. I definitely agree with the extra garlic and using ground turkey, too.
Hi Jill, this is Crystal Rodgers (from church). I didn't know how to leave you this recipe for the potato salad so I thought I'd leave it as a comment and you could post it. This recipe is from a Better Homes and Garden Cookbook that was published 12 years ago.
On another note I didn't get a chance to wish you well on your Japanese adventure. We didn't have an opportunity to get to know each other well, but I would love to stay in touch and hear about all the great things you've got coming up in your knew life across the Pacific:)
Best wishes,
Crystal
Classic Potato Salad
Prep: 40mn Chill: 6-24 hours
6 medium potatos (2 lbs)
1 1/4 cup mayo
1 tbs prepared mustard (optional)
1/2 tsp salt
1/4 tsp pepper
1 cup thinly sliced celery
1/3 cup thinly chopped onion
1/2 cup chopped sweet or dill pickles OR you can use relish form
6 hard boiled eggs, coarsly chopped
Lettuce leaves (optional)
Paprika (optional)
1. Place potatoes in med. saucepan; add water to cover. Bring to boil; reduce heat.
Simmer covered for 20-25 mn or till just tender.
Drain well; cool slightly.
Peel and cube potatoes
2. Meanwhile, for dressing, in a large mixing bowl, combine mayo, mustard (if desired), salt and pepper.
3. Stir in celery, onion, and chopped pickles or relish. Add the potatoes and chopped eggs. Toss lightly to coat. Cover and chill for 6-24hrs.
4. To serve, line salad bowl with lettuce leaves. Transfer potato salad to bowl, sprinkle with paprika.
Makes 12 side dish servings.
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