We eat spaghetti at least once a week. It’s my go to when I’m lazy. Plus the Mr. loves it, it’s quick, easy and cheap, so you get no complaining from me. I had some leftover cooked noodles from said weekly spaghetti and I had just made a batch of this Rio’s Salsa (I am addicted and make it weekly as well), so I put the two together to make these Mexican Spaghetti Cups. It’s spaghetti in a cup-like tortilla shell, drenched with salsa so calling them Mexican Spaghetti Cups made sense. It’s a simple change up to a popular simple dish, giving it a completely different flavor and some spice.
Place tortilla in mini corning wear dish and sprinkle with cheese…
Fill with spaghetti noodles and cover with salsa, more cheese, avocado, and sour cream…
Bake in oven for 5-10 minutes until toasty and melty. Drizzle more salsa over the top…
Eat and enjoy!
You will love the cheesy tortilla shell drenched in salsa at the bottom.
Mexican Spagehtti Cups
Ingredients
2 c. Rios Salsa found here
1 1/2 c. cooked spaghetti noodles
2 tortillas (I used Tortilla Land’s heat n serve tortillas–best way to go:))
1 c. shredded cheese
optional toppings: diced avocado and sour cream.
Instructions
Preheat oven to 350.
Place tortillas in corning wear and sprinkle with cheese (if using heat n serve tortillas, cook slightly first)
Fill with spaghetti noodles. Pour salsa over the noodles (enough to be a sauce for the noodles), top with shredded cheese, diced avocado, and sour cream.
Bake in the oven for 8-10 minutes until cheese is melted and shell is looking toasted. Drizzle more salsa over the top and serve.
Next time I will add ground turkey or shredded chicken. I just didn’t have either and wasn’t about to make a trip to the store for it.
serves 2
What a fun and different way to eat spaghetti!!
that is too cute! i love this idea- those cups would be great for a taco salad as well!