Mexican spaghetti is an easy one-pot dish made with ground beef, spiced with taco seasoning and topped with cheese. Ready in just 30 minutes!
Mexican Spaghetti is my go-to easy dish for lunch or dinner. It is simple yet with a touch of classic meal for my whole family to share.
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Mexican Spaghetti Recipe
This dish is saucy with a little bit of spice dish. A little taste from this spaghetti and you will immediately recognize the subtle kick of spice from the different ingredients in this recipe.
Not to mention that it is also topped with savory cheese, making it equally cheesy as it is saucy.
I love this 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.
Why We Love This Recipe
- Have you seen the ingredients list? There isn't that much to check off, right? Plus, they are not expensive to buy too!
- The recipe is effortless to make. No need to wait for hours just to get your spaghetti right.
- It is perfect for lunch or family dinner.
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 your Mexican Spaghetti.
Onion. Onion is a good ingredient to initially cook your ground beef with.
Tomatoes. Add a classic sweet and tangy taste to your spaghetti.
Corn. I like to add corn because it imparts sweetness with a soft, buttery flavor.
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.
“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.
Variations
- Use an aged Gouda if you want a sharper cheese flavor than Cheddar. As a result of its excellent melting properties, gouda is an ideal ingredient for this spaghetti.
- You may disregard using chili powder if the spice from taco seasoning is already enough for you.
- To make this dish vegetarian, just skip the ground beef.
- You may use ground chicken instead of ground beef.
Serving Suggestions
Rocket Salad with Parmesan or Garlic Butter Chicken Bites will surely serve as a good combo for Mexican Spaghetti.
Personally, I love to serve this dish with Crispy Chicken Patties or Baked Chicken Poppers.
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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Recipe Card
Easy Mexican Spaghetti
Ingredients
- 500 g ground beef
- 1 medium onion
- 1 teaspoon taco seasoning
- ÂĽ teaspoon chili powder
- 390 g diced tomatoes , canned
- 1 cup corn , canned
- 226 g tomato sauce
- 2 Âľ 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, ÂĽ teaspoon chili powder, 390 g diced tomatoes, 1 cup corn, 226 g tomato sauce, 2 Âľ 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
Notes
- 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:Â 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.
Beth
My go-to spaghetti recipe, I love it.