Mexican Spaghetti
A zesty fusion of traditional spaghetti and vibrant Mexican flavors, featuring ground chicken and colorful veggies.
Equipment
- Large Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 lb ground chicken (90% lean or higher)
- 1 packet taco seasoning
- 1 white onion diced
- 1 cup bell pepper diced
- 1 tsp minced garlic
- 1 tbsp cilantro chopped
- 1 can tomato sauce (8 oz)
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 2 cups water
- 1 box Banza spaghetti noodles
- 2 tbsp green onion chopped
- 1/2 cup Pepper Jack Cheese shredded
- 1/2 cup Colby Jack Cheese shredded
Instructions
- Dice the white onion and bell pepper.
- Heat a large skillet over medium heat. Add ground chicken, garlic, onion, bell pepper, and taco seasoning. Cook until the chicken is no longer pink, about 5-7 minutes.
- Add fire-roasted diced tomatoes, tomato sauce, and water. Stir to combine and bring to a boil.
- Break Banza spaghetti noodles into thirds and add them to the skillet, ensuring they are submerged in the sauce.
- Reduce heat to medium-low, cover, and simmer for about 25 minutes, stirring every five minutes.
- Once noodles are cooked, remove from heat and sprinkle with Pepper Jack cheese, Colby Jack cheese, cilantro, and green onions. Optionally, top with fresh avocado slices.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.