Mexicali Spaghetti Bake Food

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MEXICALI SPAGHETTI BAKE



Mexicali Spaghetti Bake image

I love how the Worcestershire sauce gives a unique kick to this spaghetti. Try this when you get tired of ordinary spaghetti!

Provided by Recipe Junkie

Categories     Spaghetti

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb spaghetti or 1/2 lb noodles
1 lb ground beef
1/2 lb ground cheese
1 onion, chopped
1 green pepper, chopped
garlic
1 (15 ounce) can tomatoes
1 (15 ounce) can whole kernel corn
salt and pepper
2 teaspoons chili peppers
1 teaspoon Worcestershire sauce
1 (4 ounce) can pitted black olives

Steps:

  • While making sauce, cook spaghetti or noodles.
  • Drain well.
  • Brown beef until partly done.
  • Add onion, pepper and garlic.
  • When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
  • Bake 1 hr covered at 325°F.

Nutrition Facts : Calories 401.6, Fat 18.1, SaturatedFat 8.1, Cholesterol 56.7, Sodium 625.6, Carbohydrate 39.1, Fiber 3.6, Sugar 4.3, Protein 22.1

MEXICALI CASSEROLE



Mexicali Casserole image

If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground turkey
2 medium onions, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced ripe olives
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

MEXICALI PASTA SALAD



Mexicali Pasta Salad image

Mexican-style pasta salad that is a great change for a picnic.

Provided by FoodLady

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package tri-color rotini pasta
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
½ cup chopped red bell pepper
½ cup Italian-style salad dressing, or more to taste
½ cup shredded Mexican cheese blend
3 green onions, thinly sliced
⅓ cup minced fresh cilantro
1 slice onion, minced
2 tablespoons taco seasoning mix
½ lime, juiced

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 41 g, Cholesterol 5.4 mg, Fat 5.5 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 651.4 mg, Sugar 3 g

MEXICAN BAKED SPAGHETTI



Mexican Baked Spaghetti image

This is 5 Weight Watcher points.This came from Thinner Times. I have not tried this, just posting for easy finding.

Provided by internetnut

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb 96% lean ground beef
1 ounce taco seasoning (1 packet)
15 ounces tomato sauce
16 ounces fat-free refried beans
15 ounces delmonte zesty chili style tomatoes
15 ounces diced tomatoes with green chilies, drained
4 ounces diced green chilies, drained
2 tablespoons Splenda sugar substitute
1 cup salsa (mild, medium or hot)
1 lb barilla plus whole grain spaghetti

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain.
  • Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout.

Nutrition Facts : Calories 330.8, Fat 6.5, SaturatedFat 2.7, Cholesterol 71.1, Sodium 840.9, Carbohydrate 36.1, Fiber 3.1, Sugar 4.9, Protein 31

SPAGHETTI PIE CASSEROLE



Spaghetti Pie Casserole image

My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. -Patricia Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup reduced-fat sour cream
3 green onions, chopped
1-1/2 cups shredded cheddar-Monterey Jack cheese

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 622mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

BAKED SPAGHETTI



Baked Spaghetti image

A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.

Provided by CALLIKO

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h25m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
  • Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g

MEXICAN SPAGHETTI



Mexican Spaghetti image

A good way to use up leftover rotisserie chicken. I've tried this recipe the original way and the low fat way and it's good both ways with the only difference being that I prefer regular cheddar cheese.

Provided by TPubmgjbd

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 large onion, chopped
2 cloves garlic, minced
1/4 cup butter or 1/4 cup margarine (to make a low fat dish, use liquid Butter Buds)
1 (24 ounce) can whole tomatoes (I like to chop these up some)
1 (14 ounce) can chicken broth
10 ounces spaghetti, broken into pieces and uncooked
1 1/2 cups picante sauce
1 teaspoon cumin
2 cups cooked white meat chicken or 2 cups turkey, cut into bitesized cubes (you can use leftovers or canned)
1 cup grated cheddar cheese (use non-fat or low-fat cheese if desired)

Steps:

  • In a large skillet, saute onion and garlic in butter.
  • Add chicken broth and whole tomatoes with juice.
  • Add spaghetti, Picante sauce and cumin.
  • Cover and simmer until spaghetti is cooked and most of the liquid has been absorbed.
  • Add chicken or turkey and spoon into a casserole dish that has been sprayed with cooking spray.
  • Sprinkle cheese over top of casserole.
  • Bake covered at 350 for 15 to 20 minutes until cheese is melted.

Nutrition Facts : Calories 383.6, Fat 15.5, SaturatedFat 9.2, Cholesterol 40.1, Sodium 801.5, Carbohydrate 47.6, Fiber 4.5, Sugar 7.9, Protein 14.9

HEARTY MEXICAN SPAGHETTI



Hearty Mexican Spaghetti image

Spaghetti with a south-of-the-border flair. Recipe of the week from Hints of Hunts email I received.

Provided by lauralie41

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

12 ounces spaghetti, uncooked
1 (1 ounce) package taco seasoning mix
1 lb lean ground beef or 1 lb ground turkey
14 1/2 ounces tomatoes, canned, diced in sauce, undrained
22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)
1 (7 ounce) can diced green chilies, undrained
1/2 cup green onion, sliced
1/2 cup Mexican blend cheese, shredded

Steps:

  • Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
  • In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally.
  • Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.

Nutrition Facts : Calories 374.9, Fat 9.5, SaturatedFat 4.1, Cholesterol 45.5, Sodium 432.1, Carbohydrate 52.4, Fiber 4.4, Sugar 3.4, Protein 21.9

MEXICAN PASTA BAKE



Mexican Pasta Bake image

This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 envelope taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces uncooked spiral pasta, cooked and drained
1 cup shredded cheddar cheese, divided
1/2 cup sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

SPAGHETTI BAKE



Spaghetti Bake image

My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home.

Provided by Kates

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package spaghetti
1 cup chopped onion
1 cup chopped green bell pepper
1 pound ground beef
2 (24 ounce) jars spaghetti sauce
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sliced fresh mushrooms
1 (4 ounce) can sliced black olives
2 teaspoons dried oregano
1 tablespoon white sugar
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
  • Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
  • Bake in preheated oven until bubbly and hot, about 45 minutes.

Nutrition Facts : Calories 928.2 calories, Carbohydrate 98.7 g, Cholesterol 109.3 mg, Fat 38.8 g, Fiber 10 g, Protein 44.7 g, SaturatedFat 17.4 g, Sodium 1911.7 mg, Sugar 26.9 g

MEXICAN SPAGHETTI



Mexican Spaghetti image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 small onion, chopped
3 cups water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (7 ounces) spaghetti
1 cup shredded cheddar cheese

Steps:

  • In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.

Nutrition Facts :

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