Spicy Enchilada Spaghetti with Crispy Onions
Spicy Enchilada Spaghetti with Crispy Onions
Ingredients
For the Spicy Meat Sauce
- 1 tablespoon vegetable oil
- 1 pound ground beef, 80/20 lean
- 1/2 onion, medium, chopped
- 1 bell pepper, medium, any color, chopped
- 2 garlic, cloves, minced
- 2 tablespoons enchilada seasoning
- 1 tablespoon Frank's red hot sauce, or to taste
- 24 ounces spaghetti sauce, your favorite brand
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spaghetti
- 12 ounces spaghetti noodles
- 1 teaspoon salt, for pasta water
- 1 tablespoon butter
For Garnish
- 1 cup crispy onions
- 1 cup shredded cheddar cheese, optional
Instructions
- 1
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 2
Add chopped onion, bell pepper, and minced garlic to the skillet with the browned beef. Sauté for 5-7 minutes, or until vegetables are softened.
⏱️ 7 min
- 3
Stir in the enchilada seasoning, Frank's red hot sauce, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Pour in the spaghetti sauce and water. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer while you prepare the spaghetti, about 10-15 minutes.
⏱️ 15 min
- 5
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add spaghetti noodles and cook according to package directions until al dente. Drain well.
⏱️ 10 min
- 6
Return the drained spaghetti to the empty pot. Add butter and toss until melted and the noodles are lightly coated.
⏱️ 1 min
- 7
Add the spicy meat sauce to the buttered spaghetti noodles. Toss gently to combine, ensuring all the noodles are coated with the sauce.
⏱️ 2 min
- 8
Serve the spicy enchilada spaghetti hot, garnished generously with crispy onions and shredded cheddar cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Enchilada Spaghetti with Crispy Onions
Ingredients
For the Spicy Meat Sauce
- 1 tablespoon vegetable oil
- 1 pound ground beef, 80/20 lean
- 1/2 onion, medium, chopped
- 1 bell pepper, medium, any color, chopped
- 2 garlic, cloves, minced
- 2 tablespoons enchilada seasoning
- 1 tablespoon Frank's red hot sauce, or to taste
- 24 ounces spaghetti sauce, your favorite brand
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spaghetti
- 12 ounces spaghetti noodles
- 1 teaspoon salt, for pasta water
- 1 tablespoon butter
For Garnish
- 1 cup crispy onions
- 1 cup shredded cheddar cheese, optional
Instructions
- 1
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 2
Add chopped onion, bell pepper, and minced garlic to the skillet with the browned beef. Sauté for 5-7 minutes, or until vegetables are softened.
⏱️ 7 min - 3
Stir in the enchilada seasoning, Frank's red hot sauce, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Pour in the spaghetti sauce and water. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer while you prepare the spaghetti, about 10-15 minutes.
⏱️ 15 min - 5
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add spaghetti noodles and cook according to package directions until al dente. Drain well.
⏱️ 10 min - 6
Return the drained spaghetti to the empty pot. Add butter and toss until melted and the noodles are lightly coated.
⏱️ 1 min - 7
Add the spicy meat sauce to the buttered spaghetti noodles. Toss gently to combine, ensuring all the noodles are coated with the sauce.
⏱️ 2 min - 8
Serve the spicy enchilada spaghetti hot, garnished generously with crispy onions and shredded cheddar cheese, if desired.
⏱️ 1 min