Mexican spaghetti is a mouthwatering fusion that’ll have your tastebuds doing the salsa!
This dish is like a fiesta in a skillet, combining the comfort of spaghetti with the bold flavors of Mexican cuisine.
It’s perfect for those nights when you can’t decide between Italian and Mexican food. We’ve all been there, right?
With a hearty mix of ground beef, veggies, and a kick of spices, this one-pan wonder is sure to become a family favorite.
Why You’ll Love This Mexican Spaghetti
Comfort Food: This recipe offers a warm, hearty meal full of comfort and satisfaction. It’s perfect for cozy dinners.
Easy One-Pot Meal: This recipe cooks everything in a single skillet, simplifying cleanup and making cooking less of a chore. It’s ideal for busy weeknights.
Customizable Ingredients: You can switch up the protein, adjust the spice level, or add extra veggies.
Rich, Savory Taste: The combination of ground beef, spices, and melted cheese results in a rich, savory dish. Everyone will love it!
Ingredients
- Spaghetti: The pasta base soaks up all the delicious flavors. Break it into thirds for quicker cooking and easier eating.
- Ground Beef: Browned and crumbled, it adds hearty protein and satisfying texture to every bite.
- Onion, Garlic, Bell Pepper: They give the dish a flavorful foundation. Sauté until tender for maximum yumminess.
- Diced Tomatoes with Green Chiles (like Ro-Tel): The secret weapon that packs a zesty punch. Don’t drain the can, as the liquid amplifies the sauce.
- Tomato Sauce: It adds depth, richness, and a vibrant red hue to tie it all together.
- Frozen Corn: It brings pops of sweetness. Thaw before adding to help the dish cook evenly.
- Spices: I use chili powder, ground cumin, dried oregano, salt, and pepper.
- Shredded Cheddar or Monterey Jack Cheese: Ooey-gooey strands of melty goodness stretch for miles.
- Chopped Fresh Cilantro: The final flourish of freshness brightens the whole dish. Don’t skip this pop of green perfection.
How to Make Mexican Spaghetti
1. Cook the beef mixture. In a large, deep skillet over medium-high heat, cook the ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender, about 5-7 minutes. Drain the excess fat.
2. Add the tomatoes and spices. Stir in the diced tomatoes, tomato sauce, water, corn, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a boil.
3. Add the spaghetti. Add the broken spaghetti to the skillet and stir to combine. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the spaghetti is tender, stirring occasionally. Add a little more water if needed.
4. Stir in the cheese. Remove from the heat and stir in 1/2 cup of the shredded cheese until melted. Top with the remaining cheese, cover, and let stand for 5 minutes until cheese is melted.
5. Garnish and serve. Garnish with chopped cilantro and serve immediately. Enjoy!
Tips for the Best Mexican Spaghetti
Here are my best tips for making this pasta shine.
- Pick the right pasta. Use spaghetti or a similar thin, long pasta shape for best results.
- Pick the best protein. For flavor and texture, choose 80-85% lean ground beef. Ground turkey can be used for a lighter version.
- Try a tomato twist. If you can’t find diced tomatoes with green chiles, use regular diced tomatoes and add a small can of diced green chiles or some fresh jalapeño.
- Select your spice level. Adjust the amount of chili powder and cumin to your taste preferences. If desired, add a pinch of cayenne for extra heat.
- Break it up. Break the spaghetti into thirds before adding to the skillet for easier eating and stirring. Stir occasionally while simmering to prevent sticking.
- Toss in some add-ins. To boost the flavor and nutrition, stir in a can of drained black beans, some sliced black olives, or a handful of chopped fresh spinach. For a creamier dish, stir in some sour cream at the end.
- Make it a fiesta. For a complete meal, serve with a side salad, garlic bread, or tortilla chips. Top with sour cream, sliced avocado, or hot sauce as desired.
How to Store
If you have leftovers, here’s how to keep them fresh.
To Store: Place the pasta in an air-tight container and refrigerate within 2 hours of cooking. It can be stored in the fridge for up to 3-4 days.
To Reheat: Reheat the spaghetti in a microwave-safe dish, covered, for 1-2 minutes, stirring halfway through. Or, warm it on the stovetop over medium heat, adding a splash of water or broth to maintain moisture.
Mexican Spaghetti
6
servings10
minutes35
minutes429
kcalThis easy one-pot Mexican spaghetti is bound to be a hit! With ground beef, diced tomatoes, veggies, corn, tomato sauce, and cheese, it’s a true fiesta.
Ingredients
1 lb ground beef (or turkey for a lighter version)
1 medium onion, chopped
2-3 cloves garlic, minced
1 bell pepper, chopped
1 (10 ounce) can diced tomatoes with green chiles (like Ro-Tel), undrained
1 (8 ounce) can tomato sauce
1 cup water
1 cup frozen corn, thawed
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
Salt and pepper to taste
8 oz spaghetti, broken into thirds
1 cup shredded cheddar or Monterey Jack cheese
Chopped fresh cilantro for garnish
Instructions
- In a large, deep skillet over medium-high heat, cook the ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender, about 5-7 minutes. Drain excess fat.
- Stir in the diced tomatoes, tomato sauce, water, corn, chili powder, cumin, oregano, salt and pepper. Bring the mixture to a boil.
- Add the broken spaghetti to the skillet and stir to combine. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the spaghetti is tender, stirring occasionally. Add a little more water if needed.
- Remove from heat and stir in 1/2 cup of the shredded cheese until melted. Top with the remaining cheese, cover, and let stand for 5 minutes until cheese is melted.
- Garnish with chopped cilantro and serve immediately. Enjoy!
