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Mexican Spaghetti Recipe

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3.9 from 39 reviews

This Mexican Spaghetti recipe is a flavorful twist on classic spaghetti, combining seasoned ground beef, green chilis, tomatoes, and a blend of cheeses baked to perfection. It’s a hearty and comforting dish, perfect for family dinners, featuring bold Mexican-inspired spices and a cheesy finish.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 1 lbs. lean ground beef
  • 1 onion (finely diced)
  • 1 green bell pepper (finely diced)

Spices and Seasonings

  • 1 Tbsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • Pinch of red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Kosher salt
  • 1/2 tsp fresh ground pepper

Canned Goods

  • 1 – 4 oz can green chilis
  • 1 – 8 oz can Rotel diced tomatoes and green chilis
  • 16 oz tomato sauce

Pasta and Cheese

  • 16 oz cooked spaghetti noodles
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Garnish

  • Fresh parsley (chopped for garnish)

Instructions

  1. Prepare the baking dish: Preheat your oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking and set it aside.
  2. Cook the ground beef: In a large skillet over medium heat, cook the lean ground beef, breaking it apart with a spoon or spatula until no longer pink. Drain excess grease if desired to reduce fat content.
  3. Sauté vegetables: Add the finely diced onion and green bell pepper to the skillet with the beef. Cook for about 5 minutes until the vegetables are softened and fragrant.
  4. Cook the spaghetti: Meanwhile, boil the spaghetti noodles according to package instructions until al dente. Drain well and set aside.
  5. Season the meat mixture: Stir in chili powder, cumin, paprika, red pepper flakes, garlic powder, onion powder, kosher salt, and freshly ground pepper to the beef and vegetables. Mix thoroughly to blend the flavors.
  6. Add tomatoes and sauces: Pour in the canned green chilis, Rotel diced tomatoes with green chilies, and tomato sauce. Reduce the heat to low and simmer the mixture for about 15 minutes, allowing it to thicken slightly.
  7. Assemble in baking dish: Spread the cooked spaghetti evenly on the bottom of the prepared baking dish. Spoon the meat sauce over the noodles, making sure to cover the spaghetti completely and evenly.
  8. Add cheese topping: Sprinkle shredded sharp cheddar cheese and Monterey Jack cheese evenly over the top of the meat sauce layer.
  9. Bake the casserole: Place the baking dish in the preheated oven and bake for 15 minutes or until the cheese is fully melted and bubbly.
  10. Garnish and serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm for a delicious Mexican-inspired spaghetti meal.

Notes

  • For a spicier dish, add extra red pepper flakes or jalapeños.
  • You can substitute ground turkey or chicken for a leaner version.
  • Use gluten-free spaghetti noodles to make this recipe gluten-free.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Make sure to not overcook the spaghetti to avoid mushy texture after baking.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/mexican-spaghetti-recipe/