For an authentic Italian spaghetti you can use a recipe with a traditional sauce. For a Texas take on spaghetti, read on! This kind of spaghetti breaks all the rules of pasta making that you hear from expert chefs. It’s baked with some unexpected ingredients and then cut into slices for a tangy, pie-like West Texas spin on a classic.
To start with you’ll need to break up the spaghetti noodles before putting them in the boiling water. This might make some people cringe, but it ensures that the pieces of this spaghetti pie are easier to cut once it’s all done.
Then work on browning the beef and cooking the onions before adding in some garlic powder, onion powder, chili powder, and paprika. I love the paprika and chili in the dish, but I also enjoy adding some canned jalapeños sometimes for a little bit of an extra kick, too.
Then instead of pasta sauce this recipe calls for condensed tomato soup. Because of the salt in the soup and the addition of some bouillon you won’t need to add more to the dish. But, trust me when I say that in the end everything comes out perfectly spiced.
Top with some cheese and some black olives and then bake this Tex-Mex pasta in the oven for 45 minutes. Cut into squares and serve alongside some garlic bread for a hearty dinner that’s great for busy nights.
When you want spaghetti with a bit of a different flavor this West Texas recipe is a wonderful way to breathe new life into the pasta everyone loves.
West Texas Spaghetti
Ingredients
- 1 teaspoon vegetable oil
- 1 1/2 lb ground beef
- 1 bell pepper, chopped
- 1 onion, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cube vegetable or beef bullion
- 1/4- 1/2 teaspoon chili powder
- black pepper to taste
- 1/4 teaspoon paprika
- 2 cans concentrated tomato soup, undiluted
- 1 (12 oz) box dried spaghetti
- 2 cups cheddar or Monterey Jack cheese, shredded
- 3/4 cup sliced black olives (most of a 6 oz can)
Preparation
- Break spaghetti and cook according to package directions. Drain and set aside.
- Preheat oven to 350 ˚F. In a large skillet or Dutch oven heat oil over medium. Add beef, bell pepper, onion, and spices to pan. Cook until beef is browned, about 8-10 minutes, breaking up meat as it cooks. Pour in soup and spaghetti and stir well.
- Add spaghetti mixture to a 9”x13” deep baking dish. Top with cheese and olives. Bake (covered) for 45 minutes or until cheese is fully melted and beginning to brown.
Recipe adapted from Tastefully Simple.