Southwest Mexican Spaghetti

Southwest Mexican Spaghetti

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Here's another recipe for a small group of 4. And I suspect it will be an easy cleanup since there won't be much left in the pot.


  • 1/2 pound spaghetti or angel hair pasta
  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 tbsp minced garlic
  • 1 can diced tomatoes
  • 2 tsp. taco seasoning mix
  • 3 cups chicken stock
  • 1 1/2 cups diced cooked chicken
  • 1 cup cheddar cheese (optional)


  1. In Dutch oven add the olive oil, onions, and garlic.
  2. Cook until the onions become translucent, about 3 minutes.
  3. Add the diced tomatoes, including the juice.
  4. Stir and let cook for minute.
  5. Add the pasta.You can brake the pasta up into pieces as they are easier to fit in the pot
  6. Add the taco seasoning.
  7. Add the three cups of chicken stock.
  8. Bring to a boil and cook until spaghetti noodles start to get limp.
  9. Add the diced chicken.
  10. Reduce so that the mixture comes to a simmer.
  11. Simmer for about 15 minutes.
  12. Stir often so that the pasta does not stick to the bottom. If you need to you can add more chicken stock or water.
  13. When all the liquid is used up the dish is done. Place into individual bowls and top with cheese if desired.


This can be done in a 10" Dutch oven or a cast iron skillet. Start with 13 briquettes on the bottom and adjust when the temperature needs to be reduced for a simmer.

This entry was posted in Main Dish and tagged , . Bookmark the permalink.

Leave a Reply