Mexican Spaghetti

Why You’ll Love This Recipe

Mexican Spaghetti takes a familiar favorite and infuses it with exciting new flavors. It’s rich, cheesy, and perfectly spiced—ideal for weeknight dinners or casual gatherings. The one-pan method makes cleanup easy, and the combination of pasta, beef, and sauce ensures every bite is satisfying. Plus, it’s easy to customize with your favorite ingredients, from jalapeños to extra cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti noodles
• Ground beef
• Onion, chopped
• Garlic, minced
• Diced tomatoes with green chiles (such as Rotel)
• Tomato sauce
• Taco seasoning
• Beef broth or water
• Shredded cheddar or Mexican blend cheese
• Olive oil
• Salt and pepper to taste
• Fresh cilantro or green onions (for garnish)

Directions

1. Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
2. In a large skillet or sauté pan, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
3. Add onion and garlic to the skillet and sauté until fragrant and softened.
4. Stir in taco seasoning, diced tomatoes with green chiles, tomato sauce, and beef broth. Bring to a simmer.
5. Add the cooked spaghetti to the skillet, tossing to coat evenly in the sauce.
6. Reduce heat to low and sprinkle shredded cheese on top. Cover and let it melt for 2–3 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro or green onions before serving.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Creamy version: Add ½ cup of sour cream or cream cheese for a rich, creamy sauce.
• Spicy kick: Mix in jalapeños or a dash of hot sauce for extra heat.
• Chicken twist: Substitute ground beef with shredded or ground chicken.
• Vegetarian: Replace the meat with black beans, corn, and bell peppers.
• Baked casserole: Transfer the spaghetti mixture to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot, adding a splash of water or broth to loosen the sauce if needed. Mexican Spaghetti can also be frozen for up to 2 months—thaw overnight before reheating.

FAQs

What makes Mexican Spaghetti different from traditional spaghetti?

It’s flavored with taco seasoning, green chiles, and Mexican-inspired ingredients instead of Italian herbs.

Can I use another type of pasta?

Yes, penne, rotini, or fettuccine work well too.

Is this dish spicy?

It has a mild kick, but you can control the heat by using mild or hot diced tomatoes with chiles.

Can I use homemade taco seasoning?

Absolutely, it gives you more control over the flavor and salt level.

How can I make this gluten-free?

Use gluten-free spaghetti and make sure your taco seasoning and broth are gluten-free.

Can I add vegetables?

Yes, bell peppers, corn, or zucchini make great additions.

Can I use ground turkey instead of beef?

Yes, ground turkey is a lighter alternative that still tastes great with the spices.

What cheese works best for this recipe?

Cheddar, Monterey Jack, or a Mexican blend all melt beautifully.

Can I make this ahead of time?

Yes, you can assemble it ahead and reheat just before serving—it reheats very well.

What sides go well with Mexican Spaghetti?

Try it with garlic bread, a fresh salad, or refried beans for a complete meal.

Conclusion

Mexican Spaghetti is a flavorful, comforting fusion dish that brings together the best of two cuisines. With its zesty sauce, tender noodles, and gooey cheese, it’s a simple yet exciting meal that’s sure to become a family favorite. Whether you serve it on a busy weeknight or at a casual get-together, this dish delivers big flavor with minimal effort.

Mexican Spaghetti

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Mexican Spaghetti is a flavorful fusion of Italian pasta and Mexican-inspired spices. Featuring tender spaghetti, seasoned ground beef, zesty tomatoes with green chiles, and melted cheese, this hearty, one-pan meal is perfect for busy weeknights or casual gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-Italian Fusion
• Diet: Halal

Ingredients

• 12 oz spaghetti noodles
• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chiles (such as Rotel)
• 1 (8 oz) can tomato sauce
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 cup beef broth or water
• 1 cup shredded cheddar or Mexican blend cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or green onions, chopped (for garnish)

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Instructions

1. Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
3. Add chopped onion and garlic to the skillet; sauté until fragrant and softened.
4. Stir in taco seasoning, diced tomatoes with green chiles, tomato sauce, and beef broth. Bring to a simmer and cook for 5 minutes.
5. Add the cooked spaghetti to the skillet, tossing until evenly coated in the sauce.
6. Reduce heat to low and sprinkle shredded cheese on top. Cover for 2–3 minutes until melted.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro or green onions before serving.

Notes

• Adjust spice level by choosing mild or hot diced tomatoes with green chiles.
• Add a splash of cream or sour cream for a creamy texture.
• Can substitute beef with chicken, turkey, or vegetarian protein options.
• To make it a baked dish, top with cheese and bake at 375°F (190°C) for 15–20 minutes.
• Leftovers reheat beautifully with a splash of broth to loosen the sauce.

Nutrition

• Serving Size: 1 generous serving
• Calories: 520
• Sugar: 7g
• Sodium: 880mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 85mg