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Recipe of the day: Hearty Mexican spaghetti recipe with garlic toast
This recipe is ideal for rainy evenings when you just want to cuddle up under a blanket with a glass of red wine.
Picture: iStock / Nehatiwari
With the rainy weather settling in across Gauteng, everyone will be looking for comfort food this evening, especially when load shedding hits as well.
If you feel like sprucing up your usual spaghetti bolognaise dish, try this Mexican twist to add some new flavours to one of South Africans’ favourite meals.
This one-pot recipe is ideal to prepare on your gas stove when the lights go out.
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Hearty Mexican spaghetti recipe with garlic toast
This garlic toast recipe is deliciously crunchy on the outside and soft on the inside – ready in 10 minutes tops.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Mexican spaghetti
- 450g ground beef
- 1 medium yellow onion
- 1 envelope taco seasoning
- 200g diced green chillies, undrained
- 1 can diced tomatoes, undrained
- 1 cup frozen corn thawed and drained
- 225g tomato sauce
- 2 ¾ cups water
- 225g dried spaghetti noodles broken into thirds
- 1 cup cheddar cheese, grated
Garlic toast
- 12 small round slices of a large baguette or Italian bread
- 2 cloves garlic (2 teaspoons finely minced)
- ¼ cup extra virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- Garlic powder, for sprinkling
- Finely chopped Italian parsley, for the garnish (optional)
Instructions
Mexican spaghetti
- In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
- Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
- Sprinkle with cheese and serve.
Garlic toast
- Preheat the oven to 180°C.
- Thinly slice the bread.
- Mince the garlic. In a small bowl, mix together the garlic with the olive oil, dried oregano, and salt. Use a brush to brush the mixture on both sides of each slice of bread and place them onto a baking sheet. Try to pick up some of the minced garlic with the brush, as it tends to sink to the bottom. (If the oil runs out, depending on your size of bread, just add a splash more to the bowl with the garlic.)
- Add a pinch of garlic powder to the top of each toast.
- Bake for 5 minutes until the crust is crisp but the inside is still soft. If desired, sprinkle with finely chopped Italian parsley. Enjoy immediately.
*This recipe was found on www.acouplecooks.com
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