Mexican Spaghetti brings together the vibrant essence of Tex-Mex cuisine and the timeless comfort of pasta. This dish has earned its spot at family tables and weeknight rotations, thanks to its flavor, ease, and adaptability. In this article, I’ll walk you through every step, detail helpful tips, and share a few creative tweaks along the way.
What Is Mexican Spaghetti?
Mexican Spaghetti is a fusion dish that combines traditional spaghetti noodles with bold flavors more commonly found in Mexican recipes. Think ground beef or turkey, aromatic veggies, chili-spiced tomato sauce, and gooey cheese all simmered together in one pan. It’s not a classic Mexican dish, but rather a playful, weeknight-friendly blend of taco night and pasta night.
This meal is not only filling but also budget-friendly. It satisfies cravings with every spicy, cheesy twirl. If you’re searching for new ways to serve up spaghetti, this twist opens a world of flavor.
Why Choose Mexican Spaghetti?
Many people love Mexican Spaghetti for its:
- Simplicity: One skillet. Little fuss. Cleaning up is a breeze.
- Customization: Adjust the heat, swap proteins, or toss in extra veggies.
- Comfort: Familiar textures meet lively spices and cheese.
- Family Appeal: It’s easy to make mild or spicy, and it travels well for potlucks or leftovers.
If you ever face indecision between Italian and Mexican fare, this recipe brings both worlds together.
Ingredients for Mexican Spaghetti
The ingredients here are straightforward, widely available, and easy to prep.
| Main Ingredient | Role / Notes |
|---|---|
| Spaghetti | Break into thirds for even cooking and easy bites |
| Ground beef or turkey | Adds protein and rich flavor; turkey gives a lighter result |
| Onion | Aromatic base |
| Bell pepper (any color) | Adds a sweet, fresh crunch |
| Garlic | Boosts savory undertones |
| Diced tomatoes w/ chiles | Usually Ro-Tel; adds zest; don’t drain |
| Tomato sauce | Provides body and brings sauce together |
| Frozen corn | Sweetness and texture |
| Chili powder | Depth and signature Tex-Mex punch |
| Ground cumin | Earthy warmth |
| Dried oregano | Classic for both Italian and Mexican flavor profiles |
| Salt & pepper | Balances and sharpens the other flavors |
| Shredded cheese | Cheddar or Monterey Jack melt beautifully; optional Pepper Jack for heat |
| Fresh cilantro | Bright, fresh finish |
| Water or broth | Cooks pasta and creates a rich sauce |
Optional Add-ins
- Black beans for extra protein and fiber
- Sliced jalapeños for punchier heat
- Chopped spinach or kale for extra greens
- Black olives for a tangy depth
Step-by-Step: How to Make Mexican Spaghetti
1. Brown the Protein and Sauté Vegetables
Start with a large, deep skillet or Dutch oven. Heat it over medium-high. Add your ground beef or turkey, breaking it up as it cooks. Toss in chopped onion, bell peppers, and minced garlic. Cook until the meat is browned and the veggies are tender, about 6-8 minutes. Drain off any excess fat for a less greasy sauce.
2. Layer in the Flavors
To the skillet, add diced tomatoes with green chiles, tomato sauce, and frozen corn. Stir in the chili powder, cumin, oregano, salt, and pepper. Pour in enough water or chicken broth to help cook the spaghetti and create a simmering sauce—usually about two cups for a pound of pasta.
Stir everything together, making sure to scrape up any flavorful bits stuck to the pan’s bottom.
3. Add the Spaghetti
Break your spaghetti into thirds. Scatter into the skillet and gently press so the noodles are mostly submerged in the sauce. Cover and lower the heat to a simmer. Cook for 13-16 minutes, stirring occasionally to prevent sticking and to rotate the pasta as it softens. If the mix gets dry before the spaghetti is cooked, add an extra splash of water or broth.
4. The Cheese Stage
When the pasta is just tender and most of the liquid absorbed, turn off the heat. Stir in half of your shredded cheese until melted and creamy. Scatter the rest over the top, cover, and let stand for five minutes. The residual heat melts the cheese into gooey layers.
5. Final Touches and Serving
Uncover, sprinkle with fresh cilantro, and serve hot. This dish works on its own but sides like a simple green salad or tortilla chips add a nice crunch.
Flavor Tweaks and Additions
Mexican Spaghetti is as flexible as you want it to be. Here are a few suggestions to personalize your dish:
- Try ground chicken for a lean alternative.
- Toss in a can of drained beans to stretch the meal and add nutrition.
- Dust with smoked paprika or chipotle powder for a subtle smoky edge.
- Stir in a couple of tablespoons of sour cream just before serving for a silkier sauce.
- Top with diced avocado or pickled jalapeños for contrasting cool and tangy bites.
Troubleshooting and Tips
- Prevent Sticking: Stir the skillet every few minutes as the pasta cooks, especially when it’s first softening.
- Moisture Matters: Pasta absorbs liquid as it cooks. If your sauce thickens faster than your pasta softens, add a little water.
- Cheese Choice: Cheddar melts into a classic, comforting layer. Monterey Jack makes it gooier. Try both, or add a bit of queso fresco after cooking.
- Spice Control: Start with a modest amount of chili powder and build. Kids and spice-averse guests will appreciate a milder approach, while thrill-seekers can pile on extra heat.
Storage and Reheating
Mexican Spaghetti is a champion of leftovers. For best results:
- Let the dish cool before transferring to airtight containers.
- Refrigerate for up to four days.
- To reheat, place portions in a microwave-safe dish with a splash of broth or water to loosen. Cover and heat in 1-minute bursts, stirring between, until hot. Alternatively, warm gently in a skillet with a bit of extra liquid, stirring often.
If freezing, note that cooked pasta softens further upon thawing—but flavors deepen and meld. Store in airtight containers for up to two months. Thaw overnight in the fridge for best texture.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely. Replace the beef or turkey with more beans, a plant-based ground meat substitute, or finely chopped mushrooms. Vegetable broth works well in place of chicken broth.
Do I need to cook the pasta separately?
No. This recipe’s beauty is in its one-pan approach. Raw spaghetti softens right in the sauce, soaking up all those robust flavors.
What’s the best way to adjust the spice level?
Use less chili powder for a milder dish or swap it with smoked paprika for a sweet-smoky note. For more heat, add sliced jalapeños or hot sauce at the end, so everyone at the table can season to taste.
Can I prep this ahead?
While Mexican Spaghetti tastes best fresh, you can chop veggies and brown meat up to two days ahead. Store them separately in the refrigerator, then assemble and cook when ready.
Serving Suggestions
- Offer lime wedges for squeezing just before serving.
- Pair with a crisp cabbage slaw to refresh the palate.
- Consider warm tortillas to scoop up saucy bites.
Recipe Summary Table
| Step | At a Glance |
|---|---|
| Brown meat + veggies | 6-8 minutes |
| Add seasonings, sauce, pasta | Stir; submerge noodles |
| Simmer, covered | 13-16 minutes (stir occasionally) |
| Stir in cheese | Off-heat, then stand 5 minutes |
| Garnish and serve | Cilantro, more cheese, toppings |
Mexican Spaghetti takes a pantry staple and transforms it with lively, south-of-the-border flair. Each bite manages to satisfy pasta cravings while delivering that comforting, taco-inspired joy. Feel free to adjust the basics to fit your table, and let this dish become a new weeknight tradition.
Mexican Spaghetti
This easy one-pot Mexican spaghetti is bound to be a hit! It features ground beef, diced tomatoes, veggies, corn, tomato sauce, and cheese. It’s a true fiesta.
Ingredients
- 1 bell pepper, chopped
- 8 oz spaghetti, broken into thirds
- 1 medium onion, chopped
- 1 cup frozen corn, thawed
- 1 (8 ounce) can tomato sauce
- 2-3 cloves garlic, minced
- Chopped fresh cilantro for garnish
- 1 lb ground beef (or turkey for a lighter version)
- 2 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup water
- 1 (10 ounce) can diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 tsp ground cumin
- 1 tsp dried oregano
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!