Mexican Spaghetti

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Mexican Spaghetti: A Flavorful Fusion Dinner Everyone Loves

When pasta night needs a pickup, Mexican spaghetti brings a new energy to the table. Combining the heartiness of spaghetti with the sizzle of Tex-Mex flavors, this dish lets you savor comfort and excitement in one bite. Whether you’re cooking for family or want something different for your meal prep, Mexican spaghetti is a reliable, customizable skillet meal. Let’s walk through every detail you need to make it a part of your weeknight rotation.

What is Mexican Spaghetti?

Mexican spaghetti is a one-pan pasta dish, blending savory ground meat, sautéed vegetables, Mexican spices, and melted cheese with classic spaghetti. It’s a popular twist found in home kitchens from Texas through the Southwest and into urban dinner tables everywhere. You get the familiar texture of pasta, but with vibrant flavors inspired by tacos and enchiladas—smoky cumin, zesty tomatoes, and mild heat from green chiles.

Why Choose Mexican Spaghetti?

This dish doesn’t just taste great; it solves real dinner dilemmas. Here’s why it works so well:

• One-skillet convenience means less mess and quicker cleanup.
• Balanced nutrition with protein, veggies, and grains works for the whole family.
• Customizable spice levels please picky and adventurous eaters alike.
• Leftovers reheat beautifully, making it ideal for lunches.

You won’t need unusual ingredients. Most are pantry basics, making it a budget-friendly, achievable dinner.

Ingredients Breakdown

A good Mexican spaghetti recipe keeps things simple, but each component brings something vital to the party:

Ingredient Notes

• Protein: Ground beef is classic for richness, but ground turkey or even chicken work well if you want something leaner.
• Pasta Choice: I recommend spaghetti, but linguine or fettuccine also holds up nicely to the sauce.
• Cheese: Monterey Jack melts beautifully; try pepper jack if you want extra zip.

Step-by-Step Guide: How to Make Mexican Spaghetti

This is a one-pot recipe from start to finish. You cook the vegetables, brown the meat, build the sauce, then simmer the pasta until done. Here’s a detailed rundown:

1. Sauté the Base

Start with a large, deep skillet or Dutch oven over medium heat. Add a splash of oil, then toss in diced onion, minced garlic, and chopped bell pepper. Sauté until soft and fragrant. This builds a flavorful base.

2. Brown the Meat

Add ground beef to the same pan. Break it up with a spatula as it cooks. Cook until browned and no pink remains. Drain off excess fat if needed. Browning the meat deeply adds dimension to the final sauce.

3. Build the Sauce

Pour in the diced tomatoes with green chiles (don’t drain), tomato sauce, and about 1 cup of water or chicken broth. Stir well to combine. Add frozen corn at this stage. Sprinkle in chili powder, cumin, oregano, salt, and pepper. If using black beans, stir them in now. This mixture should be loose and saucy—the pasta needs liquid to cook through.

4. Add Pasta

Break spaghetti into thirds. This isn’t just practical for stirring—it makes it easier to eat, especially for kids. Stir the pasta into the sauce, making sure it’s mostly submerged. If it seems dry, add more broth or water, about 1/4 cup at a time.

5. Cook Until Tender

Reduce the heat to a simmer. Cover and let the mixture cook, stirring occasionally, until the spaghetti is just tender but not mushy. This takes about 15-18 minutes. Stir every few minutes to prevent anything from sticking to the bottom.

6. Stir in the Cheese

Once the spaghetti is cooked, remove the skillet from heat. Sprinkle in half the shredded cheese and stir so it melts into the pasta. Scatter the remaining cheese over the top, cover, and let it sit for a few minutes so the heat melts everything into gooey strands.

7. Garnish and Serve

Finish by scattering chopped fresh cilantro on top. Serve portions right from the skillet. Each bite should have that creamy, spicy, savory harmony distinctive to Mexican favorites.

Variation Ideas and Customization

Love dishes that adapt to your fridge contents? Mexican spaghetti might become your favorite. Here are ways to switch it up:

• Swap beef for shredded rotisserie chicken for quick prep.
• Add a handful of baby spinach or chopped zucchini for extra veggies.
• Sprinkle crushed tortilla chips on top before serving for added crunch.
• Garnish with avocado slices, sour cream, or diced jalapeño for color and flavor layers.
• If you want more heat, stir in a spoonful of chipotle in adobo sauce.
• Looking for a creamier base? Mix in a spoonful of cream cheese with the shredded cheddar.

This recipe is easy to make gluten-free by choosing a gluten-free spaghetti.

Tips for Success

• Stir well and often once the pasta goes in. Spaghetti can clump, so loosening it every few minutes keeps it fluffy and separate.
• Add liquid as needed. The pasta will absorb moisture as it simmers—don’t let it go dry.
• Use freshly shredded cheese for better melting. Pre-shredded cheese can have anti-caking agents that affect texture.

Serving Suggestions

Mexican spaghetti is a filling main dish, but you can round out your plate by adding:

• Crisp green salad with lime vinaigrette
• Warm tortillas or garlic breadsticks
• Roasted vegetables or sautéed squash

If you want to build a family-style meal, serve with bowls of chopped onion, crumbled queso fresco, and hot sauce on the side.

Storage and Leftovers

One of the best things about this recipe: it’s just as tasty the next day. Here’s how to keep it fresh:

• Let leftovers cool fully, then place in an airtight container.
• Refrigerate for up to four days.
• Reheat in the microwave in bursts, stirring between sessions.
• If the pasta seems dry, add a splash of water or broth before reheating.

This Mexican spaghetti also freezes surprisingly well. Portion cooled pasta into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge and reheat as usual.

Frequently Asked Questions

Is this too spicy for kids?
The spice level is mild as written. You control the heat by adding more or less chili powder or using mild vs. hot green chiles.

Can I make this vegetarian?
Absolutely. Skip the meat and double the beans for a protein-packed, meatless option.

What’s the best cheese for melting?
Freshly shredded cheddar, Monterey Jack, or a Mexican cheese blend all work well.

How do I save time on busy nights?
Chop vegetables ahead or use frozen diced onions and peppers. Pre-shredded cheese also works as a shortcut.

Complete Mexican Spaghetti Recipe Card

Ingredients

• 12 ounces dry spaghetti
• 1 pound ground beef or turkey
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1 (8 oz) can tomato sauce
• 1 cup frozen corn, thawed
• 1 (15 oz) can black beans, drained (optional)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt (more to taste)
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Directions

• Heat oil in a large skillet over medium. Sauté onion, garlic, and bell pepper until soft.
• Add ground meat; cook, breaking it up, until browned. Drain fat.
• Stir in tomatoes with green chiles, tomato sauce, 1 cup water, corn, beans, chili powder, cumin, oregano, salt, and pepper.
• Break spaghetti into thirds and stir in. Submerge pasta as much as possible.
• Cover and simmer 15-18 minutes, stirring often, until pasta is tender and sauce thickens. Add more liquid if needed.
• Remove from heat. Stir in half the cheese. Sprinkle remaining cheese on top, cover, and let stand for 3-5 minutes.
• Garnish with cilantro and serve hot.

Mexican spaghetti proves that pasta night can break tradition in the best way—warm, hearty, and irresistibly bold. Try it out, change up the mix-ins, and make it your own.