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Salsa, corn and ground beef team up to create a spicy and satisfying sauce for spaghetti.

Mexican Spaghetti

12 ounces extra-lean ground beef or turkey
1 small onion, chopped
1 cup bottled chunky salsa
1 cup frozen whole-kernel corn
1/4 cup water
8 ounces dried whole-wheat or regular spaghetti
1/2 cup (2 ounces) shredded Monterey Jack cheese (optional)

1. Cook beef and onion in large nonstick skillet, stirring frequently, until brown. (Drain, if necessary.) Stir in salsa, corn, water and seasoning mix. Cook over medium-high heat, stirring occasionally, until thickened and bubbly.
2. Prepare pasta according to package directions; drain. Toss warm pasta with sauce. Sprinkle with cheese.

Makes 4 servings.

Estimated Times
Preparation Time: 5 mins
Cooking Time: 10 mins

Nutritional Information Per Serving: Calories: 399 Calories from Fat: 82 Total Fat: 9 g Saturated Fat: 3.5 g Cholesterol: 54 mg Sodium: 495 mg Carbohydrates: 59 g Dietary Fiber: 1.5 g Sugars: 6 g Protein: 25 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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