I wanted to make spaghetti differently this time, so I made this easy, one-pot Mexican spaghetti.
I made this dish with ground beef, spiced with taco seasoning, and topped with cheese. It was ready in just 30 minutes!
Mexican Spaghetti Recipe
This dish is a little bit saucy. Not to mention that it is also topped with cheese, making it SUPER tasty.
I season this dish with taco spice blend; it is absolutely perfect for this dish. It has just the right amount of heat, and it turns classic spaghetti into this interestingly flavorful dish.
Mexican Spaghetti became my go-to easy dish for lunch or dinner! It is sooo simple yet sooo delicious.
What's In This Taco Spaghetti?
Ground Beef. I like to use extra lean ground beef.
Dried Spaghetti Noodles. Spaghetti noodles are best suited for hearty dishes with sauces like this dish.
Tomato Sauce. Use any kind you have at home.
Cheddar Cheese. I love cheddar, you may use any kind you like.
Taco Seasoning. This seasoning adds spice to your dish and that unique sweet and warming spice only makes your spaghetti rich in flavor.
Chili Powder. Some of us really love to spice things up. Hence, the addition of chili powder into the pot along with the rest of the ingredients will give us the satisfaction of that heat. You may skip it id you don't like spicy food.
Onion.
Tomatoes.
Sweet corn.
“See the recipe card for full information on ingredients and quantities.”
How To Make Mexican Spaghetti?
One: In a pot, brown beef and onion over medium-high heat for 5-6 minutes.
Two: Stir in taco seasoning, chili powder, corn, diced tomatoes, water and tomato sauce, bring to a boil.
Three: Now, stir in the spaghetti, then reduce the heat and simmer for 20-25 minutes or until the pasta is fully cooked.
Four: Sprinkle the cheddar cheese on top and serve.
Helpful Recipe Tips!
- Do not overcook! Constantly check the texture of your pasta noodles if they are already soft enough. Overcooking makes your spaghetti a soggy mass.
- In this recipe, I used canned tomatoes; however, if you like to use fresh tomatoes choose the best type of tomatoes for your spaghetti, such as Roma; It is a fleshy and meaty enough tomato to give you the substance you need for your sauce.
- To Store: Refrigerate any leftover spaghetti for up to three days in a covered container. As soon as you're ready to serve, pop it in the microwave for a minute or two.
Serve It With
Personally, I love to serve this dish with Crispy Chicken Patties or Baked Chicken Poppers.
Rocket Salad with Parmesan or Garlic Butter Chicken Bites will surely serve as a good combo for Mexican Spaghetti.
More Pasta Recipes
- Pesto Pasta - With Homemade Pesto Sauce
- Pasta Al Forno (Italian Baked Pasta)
- Easy One-Pot Pasta With Veggies
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Easy Mexican Spaghetti
Ingredients
- 500 g ground beef
- 1 medium onion
- 1 teaspoon taco seasoning
- ¼ teaspoon chili powder
- 390 g diced tomatoes , canned
- 1 cup corn , canned
- 226 g tomato sauce
- 2 ¾ cups water
- 226 g dried spaghetti
- 1 cup cheddar cheese , grated
Instructions
- In a pot, brown beef and onion over medium-high heat for 5-6 minutes.500 g ground beef, 1 medium onion
- Stir in taco seasoning, chili powder, corn, diced tomatoes, water and tomato sauce, bring to a boil.1 teaspoon taco seasoning, ¼ teaspoon chili powder, 390 g diced tomatoes, 1 cup corn, 226 g tomato sauce, 2 ¾ cups water
- Now, stir in the spaghetti, then reduce the heat and simmer for 20-25 minutes or until the pasta is fully cooked.226 g dried spaghetti
- Sprinkle the cheddar cheese on top and serve.1 cup cheddar cheese
Beth says
My go-to spaghetti recipe, I love it.