This recipe is a mix of Mexico and Italy


Recipe from Chef Jeff Jackson of Smith

mexican spaghetti


  • 1 lb ground beef
  • 2 tbsp. minced garlic
  • 1 small onion, chopped
  • 6 oz. tomato paste
  • 1 Anaheim pepper, chopped
  • 2- 14.5 oz. cans of fire-roasted diced tomatoes
  • 1 tbsp. chili powder
  • 8 oz. can tomato sauce
  • 2 tbsp. smoked paprika
  • 2 bed. But frozen
  • 2 tbsp. cumin
  • 4 bed. Beef broth
  • 2 tbsp. garlic powder
  • 1 lb dry spaghetti noodles
  • 1 C. Mexican oregano
  • 2 bed. Mix of Mexican cheeses, grated
  • ½ tsp. kosher salt + ½ tsp. pepper
  • Garnish with coriander leaves, avocado, cotija cheese, lime wedges

1. Heat a large skillet over medium heat. Add a little oil and add ground beef, onion, Anaheim pepper, chili powder, paprika, cumin, garlic powder, Mexican oregano, salt and pepper. Crumble the beef as it browns. Once the vegetables are tender and the beef is browned, drain the excess fat.

2. Add corn, garlic and tomato paste. Mix and cook for about a minute or two. Add canned tomatoes and tomato sauce. Cook and simmer for about 5 minutes. Add the beef broth and bring to a boil. Once it boils, add the noodles. Break the noodles in half if your pan is not big enough.

3. Simmer covered for 10-15 minutes or until noodles are tender. Stir in cheese until melted. Serve hot garnished with cilantro, sliced ​​avocado, grated cotija cheese and a wedge of lime. Enjoy!

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