Mexican Spaghetti Recipe

Let me tell you about a dinner situation I find myself in at least once a week. I’m craving the comforting, cheesy goodness of a big bowl of spaghetti, but I’m also dreaming about the zesty, spicy flavors of taco night. It’s a real dilemma.

And then… I remember this recipe. This beautiful, perfect mashup of two of the best foods on the planet.

This is my Mexican Spaghetti.

It’s the dish I make when I need a guaranteed win. When the day has been long, and I need something on the table fast. It’s a weeknight hero. And the best part? My kids, who can be notoriously picky, absolutely love it.

Now, let’s be clear. You probably won’t find this exact dish on a fancy menu in Mexico City. It’s not that kind of traditional. Think of it more as a genius kitchen invention, born from home cooks in Mexico and the Tex-Mex world of the American Southwest. It’s what happens when you take the idea of a simple red spaghetti, or Espagueti Rojo, and blend it with all the things we love about taco night.

So, grab your favorite apron. Let’s make something that will make everyone at the table happy.

Here’s What You’re In For

Before we start chopping, let’s get a quick look at the game plan. This recipe is all about big flavor without a lot of fuss.

• Time? You can have this meal on the table in 30 minutes flat. Seriously. About 10 minutes of prep and 20 minutes of cooking.
• How much does it make? It generously serves 4 to 6 hungry people. And trust me, you will want leftovers. It’s even better the next day.
• Is it hard to make? Not at all. I’d call this a true beginner recipe. If you can brown ground beef and chop a few veggies, you can absolutely nail this. It’s super forgiving.
• What tools do I need? No fancy gadgets required. You’ll just need a big sauté pan or a Dutch oven (I love my Dutch oven for this because it heats everything so evenly), a spoon, a knife, and a cutting board.
• Can I make it ahead? You totally can! The entire sauce can be made 1-2 days in advance. Just store it in the fridge, then reheat it and toss with fresh pasta when you’re ready to eat. A lifesaver for busy weeks.

Cooking for a Crowd?

Need to feed an army? Or maybe you’re just really hungry and want a lot of leftovers. No problem. Here’s a simple guide to double the recipe.

Original (4-6 Servings)	Doubled (8-12 Servings)
2 Tbsp Olive Oil	4 Tbsp (1/4 Cup) Olive Oil
1 lb Ground Beef	2 lbs Ground Beef
1 Small Onion	2 Small Onions (or 1 Large)
3 Bell Peppers (1 Poblano, 1 Yellow, 1 Orange)	6 Bell Peppers (or a similar mix)
1 Cup Frozen Corn	2 Cups Frozen Corn
1 oz Taco Seasoning	2 oz Taco Seasoning
2 (10 oz) Cans Rotel	4 (10 oz) Cans Rotel
1 ½ Cups Tomato Sauce	3 Cups Tomato Sauce
16 oz Spaghetti	32 oz (2 lbs) Spaghetti
2 Cups Cheddar Cheese	4 Cups Cheddar Cheese
2 Tbsp Fresh Cilantro	4 Tbsp (1/4 Cup) Fresh Cilantro

The Ingredients That Make the Magic

The beauty of this dish is in its simple, easy-to-find ingredients. Let’s break it down.

For our base, we start with 1 pound of ground beef. I always reach for an 80/20 or 85/15 blend. Why? Because fat equals flavor. That little bit of extra fat renders down into the sauce, making it incredibly rich and savory. You just don’t get that with the super-lean stuff. If you’re not a beef person, ground turkey or even some spicy chorizo works great, too. We’ll brown it in 2 tablespoons of olive oil.

Next up, our veggies. They bring the color and the freshness. We’ve got one small onion, diced up. This builds a sweet, aromatic foundation. Then comes a trio of peppers: one poblano pepper for a mild, smoky flavor (not really spicy, I promise!), plus one yellow and one orange bell pepper for sweetness. Having everything chopped and ready to go before you start cooking is a little trick that makes the whole process feel so much calmer. We’ll also stir in a cup of frozen corn later for little pops of sweetness.

Now, for the soul of the sauce. This is where the Tex-Mex flavor really comes alive, and it’s all from the pantry. One 1-ounce package of taco seasoning gives us those classic chili, cumin, and oregano notes. Use whatever brand you love. The secret weapon? Two 10-ounce cans of Rotel—diced tomatoes with green chiles. This is crucial for that signature zesty tang. If you can’t find Rotel, don’t sweat it. Just use a 15-ounce can of fire-roasted diced tomatoes and a small 4-ounce can of diced green chiles instead. To give the sauce a smooth, luscious body, we’ll add 1 ½ cups of tomato sauce.

Finally, we tie it all together with 16 ounces of spaghetti, cooked just until it has a slight bite (al dente!). And for the grand finale? Two cups of sharp cheddar cheese, which gets all melty and gooey, and 2 tablespoons of fresh cilantro. And please, please use fresh cilantro here. The dried stuff just isn’t the same!

Step-by-Step: Let’s Get Cooking!

Alright, our ingredients are ready. Let the fun begin. I’ll walk you through every step.

Step 1: Brown the Beef

Get your large sauté pan or Dutch oven over medium-high heat and add the olive oil. Once it shimmers, it’s go-time. Add the ground beef. You should hear a satisfying sizzle. Use your spoon to break the meat apart and cook it for about 5 minutes, until you don’t see any more pink. The goal is to get some nice brown, crispy bits stuck to the bottom of the pan. That’s flavor gold! Once it’s cooked, use a slotted spoon to move the beef to a plate. But wait! Don’t you dare wipe out that pan. We’re leaving that delicious beef fat in there. It’s the foundation of our sauce.

Step 2: Build the Flavor Base

Toss your diced onion and all those colorful peppers right into that same pan over medium-high heat. Let them sizzle and sauté for 5-6 minutes, stirring them around. You’ll know they’re ready when the onions get soft and see-through and the peppers have softened up. Your kitchen is about to smell amazing.

Step 3: Create the Sauce

This is where the transformation happens. Dump the frozen corn, the entire packet of taco seasoning, both cans of Rotel (juice and all!), and the tomato sauce right into the pan with the veggies. Give it a big stir. Now, add the cooked ground beef back to the party. Stir it all together and let it come to a nice, gentle simmer. Turn the heat down to medium and let it bubble away for 8-10 minutes. This little simmer is so important—it’s when all those separate flavors meld together into one incredibly delicious sauce.

Step 4: Bring It All Together

Your sauce should be slightly thicker and smelling incredible. Now, take the pan off the heat. This is a key step! If the sauce is boiling hot, the cheese can get weird and oily when you add it. Add your cooked spaghetti and all that glorious shredded cheddar. Using tongs, gently fold everything together until the pasta is completely coated in sauce and the cheese is melted into ooey-gooey strings. You know you’ve succeeded when you see those cheese pulls! Finish it all off with a sprinkle of the fresh, chopped cilantro.

Your masterpiece is ready.

Make It Your Own: Fun Variations

One of the best things about this dish is how easy it is to customize. Think of this recipe as your starting point. The good news? It’s hard to go wrong. Here are a few ideas:

• Dietary Tweaks: Need it gluten-free? Easy. Just use your favorite GF pasta. For a vegetarian version, swap the beef for a plant-based crumble or two cans of black beans, and use a dairy-free cheddar.
• Adjust the Spice: Like it hot? Add a diced jalapeño with the peppers, use the “hot” Rotel, or add a pinch of cayenne pepper with the taco seasoning. Want it milder? Use a mild taco seasoning and swap one can of Rotel for a can of plain diced tomatoes.
• Get a Little Fancy: To dress it up, try deglazing the pan with a splash of beef broth or a dark Mexican beer after cooking the veggies. For a final touch, swap the cheddar for crumbled Cotija or Queso Fresco and top each bowl with a dollop of sour cream or Mexican crema.
• Use What’s in Season: In the summer, fresh corn sliced right off the cob is amazing in this. You could also toss in some diced zucchini with the peppers for extra veggies.

Serving, Storing, and Enjoying

Serving this is simple. Dish it out into big, warm bowls and add an extra sprinkle of cheese and cilantro on top. That’s it.

It’s a fantastic meal all by itself, but it’s also great with a simple side salad tossed in a lime vinaigrette to cut through the richness. Or, you can do what my family does: use tortilla chips to scoop up every last bit of that amazing sauce.

Leftovers are a dream. In fact, the flavors get even better the next day.

• Store: Keep any extras in an airtight container in the fridge for up to 4 days.
• Reheat: You can microwave it, but I like to warm it up gently in a skillet with a splash of water or tomato sauce to bring it back to life.
• Freeze: This recipe is a meal prepper’s best friend. The sauce freezes beautifully by itself. Let it cool completely, pop it in a freezer-safe container, and it’ll be good for 3 months. For a future super-fast dinner, just thaw the sauce, boil some pasta, and combine.

I really hope you have as much fun making—and eating—this Mexican Spaghetti as I do. Enjoy!

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