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Mexican Spaghetti, one in every of my favored one-pot wonders, adds a bit “spice” on your dinner desk and shaves treasured day without work a hectic weeknight.


Me, i like them all, but I’m specifically keen on ones that make me a weeknight warrior, the recipes that miraculously create a surprising meal in one – rely ‘em ONE – pot, and in beneath 30 minutes.

This Mexican Spaghetti recipe, also referred to as fideo, is one that gets pulled out of the recipe container pretty frequently at my house (although I honestly don’t want the recipe anymore at this point, LOL), and also you’ll actually need to feature it for your one-pot repertoire!



  • 1 Pound Ground Beef
  • 1 Medium Yellow Onion
  • 1 Envelope Taco Seasoning
  • 1 (7 Ounce) Can Dice Green Chilies, Undrained
  • 1 (14.5 Ounce) Can Canned Diced Tomatoes, Undrained
  • 1 Cup Frozen Corn Thawed and Drained
  • 1 (8 Ounce) Can Tomato Sauce
  • 2 3/4 Cups Water
  • 8 Ounces Dried Spaghetti Noodles Broken into Thirds
  • 1 Cup Cheddar Cheese Grated


  1. In a massive skillet over medium warmness, brown red meat, and onion until there is no longer any red within the red meat. Drain off any fats.
  2. Stir in taco seasoning, inexperienced chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. lessen the heat and simmer, protected, for 20-25 mins or until the pasta is al dente.
  3. Sprinkle with cheese and serve.

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