Mexi-Ghetti Recipe

Name: Mexi-Ghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb ground beef; ½ cup purple onion, diced; ¼ cup water; 1 beef bouillon cube; 8 ounces salsa; 6 ounces tomato sauce; ¼ teaspoon cumin; ½ teaspoon chili powder; ¼ teaspoon salt; ¼ teaspoon sugar; 1 cup zucchini, 1/4 in diced (or grated, which we preferred)

Servings: persons

1 lb ground beef
½ cup purple onion, diced
¼ cup water
1 beef bouillon cube
8 ounces salsa
6 ounces tomato sauce
¼ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon sugar
1 cup zucchini, 1/4 in diced (or grated, which we preferred)

1
Put a large pot of water on to boil the pasta per package directions.
2
Brown ground beef and onion in skillet, drain well then add water and bouillon cube.
3
Stir and heat to dissolve bouillon.
4
Add salsa, tomato sauce, cumin, chili powder, salt and sugar.
5
Bring to a boil, then reduce heat to a simmer.
6
Simmer 15 minutes, stirring occasionally.
7
Stir in zucchini and simmer approximately 5 minutes, or until zucchini is tender.
8
Serve sauce over cooked spaghetti noodles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb ground beef, ½ cup purple onion, diced, ¼ cup water, 1 beef bouillon cube, and more.

Yes, Mexi-Ghetti falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Ghetti

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