This Mexican Spaghetti Recipe blends ground beef, taco seasoning, green chilies, corn, and spaghetti in one easy, cheesy skillet dinner.
Let me set the scene: it was one of those crazy, chaotic weeknights. You know the ones—kids running around, the laundry piling up, and my brain completely blanking on what to make for dinner. That’s when inspiration struck. I thought, what if taco night and pasta night had a delicious love child?
Fast forward an hour, and there it was—Mexican Spaghetti, bubbling away in one pot, filling the kitchen with the most incredible aroma. My family? Hooked after the first bite. It’s become a go-to, not just because it’s delicious (though, trust me, it is) but because it reminds me of those moments when something magical comes out of the madness.
Why You’ll Love This Mexican Spaghetti Recipe?
- One Pot, Zero Stress: No mountain of dishes here—everything cooks in one pot, saving time and effort.
- Big, Bold Flavors: Taco seasoning, green chilies, and cheddar cheese make every bite a fiesta of flavor.
- Crowd-Pleaser: Whether it’s a family dinner or a casual gathering, this dish wins over everyone.
- Quick Comfort Food: Perfect for those nights when you want something hearty but don’t have hours to spare.
Ingredient Notes:
Here’s what makes this dish shine:
- Ground Beef: The hearty base that soaks up all those spices. You could swap it with turkey or plant-based options if needed.
- Taco Seasoning: The hero of the dish—this little packet turns everyday ingredients into something amazing.
- Green Chilies: They add a gentle kick without overpowering the dish.
- Diced Tomatoes: The liquid gold that keeps everything saucy and delicious.
- Corn: A touch of sweetness that balances the heat.
- Spaghetti: Breaking it into thirds makes it easier to cook and serve (and somehow more fun to eat).
- Cheddar Cheese: The melty, gooey crown that takes this dish to the next level.
How To Make Mexican Spaghetti?
Step 1: Brown the Beef and Onion
Start by browning the ground beef and onion in a large skillet over medium heat. Cook until the beef is no longer pink and the onions are translucent. Drain the excess fat (because nobody wants a greasy spaghetti).
Step 2: Build the Flavor
Add taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water. Stir it all together, and bring it to a boil. It’s like a Tex-Mex party in your skillet.
Step 3: Cook the Spaghetti
Once boiling, toss in the spaghetti. Stir to coat, reduce the heat to low, and cover. Let it simmer for 20-25 minutes, stirring occasionally. The noodles will soak up all those bold flavors as they cook.
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Step 4: Add the Cheese
When the spaghetti is perfectly tender, sprinkle cheddar cheese over the top. Let it melt for a minute or two, and you’re ready to serve!
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep it saucy.
- Freeze: This dish freezes beautifully. Portion it into freezer-safe containers, and it’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
- Protein Options: Swap ground beef for turkey, chicken, or even crumbled tofu.
- Spice Level: Want it spicier? Add jalapeños or a dash of hot sauce. Prefer it milder? Skip the chilies.
- Cheese Swaps: Try pepper jack or a Mexican blend for a different flavor profile.
- Vegetables: Toss in some bell peppers or black beans for extra texture and nutrients.
What to Serve with Mexican Spaghetti?
- Garlic Bread: Because carbs + carbs = happiness.
- Side Salad: Something crisp and tangy to balance the richness.
- Tortilla Chips: Perfect for scooping up any extra sauce.
Frequently Asked Questions:
Can I use a different type of pasta?
Absolutely! Penne, rotini, or any short pasta works well.
Can I make it ahead of time?
Yes! This dish reheats wonderfully, so it’s great for meal prep.
How do I adjust the spice level?
For more heat, add extra taco seasoning or a pinch of cayenne. For less, leave out the green chilies.
So, what do you think? Ready to give this Mexican Spaghetti Recipe a try? It’s one of those meals that brings everyone to the table, and I can’t wait to hear how it turns out for you. Don’t forget to sprinkle on some extra cheese—because why not?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Spaghetti Recipe
Ingredients
- 1 pound ground beef
- 1 medium yellow onion finely diced
- 1 envelope taco seasoning
- 1 7-ounce can diced green chilies, undrained
- 1 14.5-ounce can diced tomatoes, undrained
- 1 cup frozen corn thawed and drained
- 1 8-ounce can tomato sauce
- 2 ¾ cups water
- 8 ounces dried spaghetti broken into thirds
- 1 cup cheddar cheese shredded
Instructions
Brown the Ground Beef and Onion
- In a large skillet over medium heat, cook the ground beef and diced onion together. Stir frequently until the beef is browned and cooked through, and the onion is soft and translucent. Drain any excess fat.
Incorporate Seasonings and Vegetables
- Add the taco seasoning, diced green chilies with their juice, diced tomatoes with their juice, corn, tomato sauce, and water to the skillet. Stir thoroughly to combine all the ingredients, then bring the mixture to a gentle boil.
Cook the Spaghetti
- Once the mixture begins to boil, add the broken spaghetti. Stir gently to coat the pasta evenly. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20–25 minutes. Stir occasionally to ensure the pasta does not stick to the skillet. Cook until the spaghetti is tender and most of the liquid has been absorbed.
Add and Melt Cheese
- Remove the skillet from the heat. Sprinkle the grated cheddar cheese evenly over the cooked spaghetti. Cover the skillet again for 2–3 minutes, allowing the cheese to melt completely.
Serve Warm
- Transfer the Mexican Spaghetti to serving plates or bowls. Garnish with additional cheese or fresh herbs, such as cilantro, if desired. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
