Mexican Spaghetti a.k.a - Yuppie Food Crack

I have to admit this recipe is about as Mexican as Taco Bell but Mexican Spaghetti is simply the closest description I could come up with, so all you authentic Mexican food snobs out there cut me some slack and don’t get all “loco” on me! This recipe is rustic, hearty and has everything in it but the kitchen sink. My friends go nuts over this recipe and it’s the usually first thing requested when over for dinner. You can adjust the heat level by adding more or less hot peppers. I like mine with a bushel of Serrano’s, nothing like a good sweat to give you that euphoric “hot high”.

You can also substitute the meat with TVP making it completely vegetarian. I like morning star crumbles. Just add a couple teaspoons of ketchup, some chili powder to the crumbles and sauté in olive oil set aside and add at last moment to sauce. You can’t tell the difference. I have a friend who is a devout carnivore. I once made the veggie version without telling her. She said it was my best batch of Mexican spaghetti ever, and never knew I left out the meat! This is also a great recipe to cook ahead of time since Mexican spaghetti always taste better the second day.

Mexican Spaghetti
Dice the following ingredients:
6 jalapenos or serrano peppers
2 bell peppers, red or green
2 tomatoes
1 large onion
2 Large Portabella Mushrooms
5 sticks celery
1 bunch cilantro minced
4 garlic cloves finely minced
Additional Ingredients:
2 large cans tomato sauce,
1 pound extra lean ground beef or TVP “see above”
6 Tb chili powder
3 Tb Italian Seasoning
salt & pepper to taste
queso fresco cheese crumbled or finely shredded Monterey cheese.
1 loaf crusty sour dough baguette

Sauté onions, garlic and celery, until onions are translucent. Add extra lean ground beef, salt, pepper and spices. Cook meat until brown. Add all other vegetables, tomato sauce. Simmer for 20-30 minutes, add cilantro, adjust salt if needed. Boil pasta in salted water until cooked al dente. Plate the pasta, add sauce, top with a large mound of cheese and serve with some crusty sour dough bread.