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Mexican Spaghetti Recipe

Mexican Spaghetti
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Can’t decide between tacos and pasta for dinner? Now you don’t have to! This easy, one-pan Cheesy Taco Spaghetti brings together the best of both worlds. It’s a flavorful, satisfying meal that’s ready in just 30 minutes, making it the perfect weeknight hero your whole family will love.

Ingredients

Scale
  • 2 Tbsp olive oil
  • 1 lb ground beef (80/20 blend is great for flavor!)
  • 1 small onion, finely diced
  • 1 poblano pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 1 cup frozen corn
  • 1 (1-oz) package taco seasoning
  • 2 (10-oz) cans Rotel (diced tomatoes & green chiles), undrained
  • 1 ½ cups tomato sauce
  • 16 oz spaghetti, cooked to al dente
  • 2 cups shredded sharp cheddar cheese
  • 2 Tbsp fresh cilantro, chopped

Instructions

  1. Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, break it apart, and cook until no longer pink, about 5 minutes. Use a slotted spoon to transfer the beef to a plate, leaving the flavorful drippings in the pan.
  2. Sauté the Veggies: Add the diced onion and all the peppers to the same skillet. Cook, stirring often, until softened, about 5-6 minutes. Your kitchen should smell amazing!
  3. Build the Sauce: Stir in the frozen corn, taco seasoning, both cans of Rotel (with their juice), and the tomato sauce. Add the cooked ground beef back into the skillet. Bring to a simmer, then reduce the heat to medium and let it bubble for 8-10 minutes to let the flavors meld.
  4. Combine and Serve: Remove the skillet from the heat. Add the cooked spaghetti and the shredded cheddar cheese. Toss everything together until the pasta is fully coated and the cheese is melted and gooey. Sprinkle with fresh cilantro and serve immediately.

Notes

  • Serving Suggestions: This dish is a complete meal, but it’s delicious with a side of cheesy garlic bread, a simple green salad with a lime vinaigrette, or tortilla chips for scooping up extra sauce.
  • Tips & Tricks: For the best flavor, don’t drain all the fat after browning the beef—a little adds richness! Always use fresh cilantro; the dried version just doesn’t compare. Taking the pan off the heat before adding the cheese helps it melt smoothly without getting greasy.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of water to loosen the sauce, or in the microwave. The sauce also freezes wonderfully on its own for up to 3 months!

Find it online: https://sabormexicana.com/mexican-spaghetti/