Chilli Mexican Spaghetti

    30 minutes

    Spaghetti Bolognese, Mexican style; mince cooked with red kidney beans and served with spaghetti. For a healthier option I like to use turkey mince.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 1 tablespoon minced garlic
    • 1 tablespoon minced chilli (or fresh chopped)
    • oil for frying
    • 6 small roma tomatoes diced
    • 2 sticks celery cut small
    • 1 teaspoon oregano
    • 1 teaspoon basil
    • smoked paprika, to tatse
    • salt & pepper, to taste
    • 400g can red kidney beans
    • 600g mince (beef/pork/chicken/turkey)
    • 250g thick spaghetti
    • 2 small onions diced (spanish or brown)
    • a dollup sour cream

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil, chilli, garlic and onion in frypan until slightly brown - cooking these first will infuse the flavours. Add mince cook until just browning.
    2. Then add diced tomato and celery. Cook together for further 5 minutes. Then add all other spices. Add the kidney beans last and cook for 2 minutes before removing from heat. Lastly, add salt and pepper to taste.
    3. IN the meantime, boil 2 litres water in separate pot and cook the spaghetti according to packet instructions; usually about 10 minutes. Drain.
    4. Serve mince over the drained spaghetti. Serve with optional parmesan cheese or sour cream.


    To cut down on carbs. Substitute the spaghetti for flat breads cut into stips and toasted lightly.

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    Reviews in English (1)


    This recipe was too spicy as my brother who once ate a vindaloo with extra chillies found it to hot and the recipe could not feed 4  -  07 Apr 2013