We are a pasta family, and we love Chicken Spaghetti. There are so many Chicken Spaghetti versions out there, and they are all good. But I wanted to change it up a bit. I wanted to get crazy in the kitchen. I wanted to blow your minds! So I made it with ground beef. I know, right? You’re shocked. Sit down and take a deep breath. It’s gonna be okay. My husband loved this spaghetti and even took the leftovers to work for lunch. He rarely ever eats lunch. I felt special.
This spaghetti gives a nod to the Southwest. It has black beans, corn, roasted poblanos, and Rotel. And what would a Southwestern Spaghetti be without Velveeta. I do live in Texas, and we love Velveeta around these parts. If you aren’t a Velveeta fan or can’t get it where you live, you could make a white sauce and stir in some shredded cheese. I’m sure that would be equally as good. You could even use sliced American cheese if you are a fan of Velveeta but can’t get it. Go ahead. Get crazy with it. Cooking is more fun when you shake things up, right?
Maybe you should watch a Spaghetti Western like The Good, The Bad & The Ugly while eating this.
1 lb ground beef
1 onion, chopped
2 serranos, chopped
1 lb Velveeta, cubed
1 C frozen corn
1 can Rotel
One 14-ounce can black beans, rinsed and drained
2 cloves garlic, minced
1/2 C shredded Pepper Jack cheese
1/2 C heavy cream
1 T cumin
1 T chili powder
1 T garlic powder
1/4 teaspoon cayenne
2 teaspoons salt
1 teaspoon black pepper
1 lb spaghetti
Cook the spaghetti according to directions.
To roast the poblanos, put them on a sheet pan and roast them at 400 degrees, turning occasionally, until they are charred on all sides. When they are cool enough to handle, peel as much of the skin off as you can. Then remove the stem and seeds and chop.
Cook the onion and serranos in a large skillet in a drizzle of olive oil. Add in the ground beef, garlic cloves, cumin, chili powder, garlic powder, cayenne, salt and pepper. Cook and brown until the beef is done. Drain if necessary. Add in the poblanos, corn, black beans and Rotel. Next add in the Velveeta and Pepper Jack cheese. Stir in the cream and continue stirring until the cheese is melted and combined. Mix with the spaghetti and serve.