Friday, 6 September 2013

Southwestern Spaghetti

My family LOVES southwestern/mexican food, so I try hard to make something every week. Here is a super quick meal that freezes nicely too!

Southwestern Spaghetti

500g Spaghetti (enough for 6 people)
2 cups Frozen Corn
1 lb Ground Beef
1 Onion, diced
2 cloves Garlic, minced
1 jar (26 oz) Spaghetti Sauce
2 cups Monterey Jack Cheese, shredded
optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa, olives, more cheese, or cilantro

Add spaghetti and corn to a large pot of boiling water. Cook for 8-10 minutes until pasta is done. Drain. Meanwhile in a pan, brown ground beef. Add onions and garlic and cook until transparent. Add spaghetti sauce and heat through. 

Pour cooked spaghetti & corn in a baking dish and add meat sauce and cheese. Mix well. Bake at 350 F for 15 minutes until bubbly. Top whole dish with optional toppings or serve on the side.

Quick easy meal that tastes amazing - the perfect blend of Italian and Mexican. I make lots to save for lunches during the week.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.


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