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I crave Mexican Spaghetti when I need something filling and flavorful fast. The cheese gets all melty, the seasoned beef brings taco flavor, and the Rotel adds a kick without being too spicy. It’s comfort food that doesn’t need much effort or time. One pot does all the work. You’ll be making this on repeat.
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I make it for weeknight dinners, potlucks, and family get-togethers because it’s budget-friendly, feeds a crowd easily, and kids love the cheesy pasta. It’s perfect for game day and Cinco de Mayo since it comes together quickly and travels well. The pasta keeps in the fridge for 3 to 4 days or freezes for up to 3 months, making it great for meal prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mexican Spaghetti with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have dinner ready in about 30 minutes with just one pot to clean.
Brown the Ground Beef
Place your large pot over medium heat and add the ground beef, breaking it apart as it cooks. I like using this meat chopper to make breaking up the beef easier than with a spoon, and it helps you achieve an even texture.
Let it brown for 6-8 minutes until no pink remains and the meat develops some caramelized bits on the bottom of the pot. Drain any excess fat, leaving just enough to coat the pan. A grease container makes draining beef fat clean and safe without pouring hot grease down your sink.
Add the Aromatics and Seasoning
Toss in the finely chopped onion, minced garlic, and taco seasoning, stirring to coat the beef with the spices. Cook for 1-2 minutes, stirring often, until the onion starts to soften and the garlic becomes fragrant.
The taco seasoning will bloom in the hot fat, intensifying all those cumin and chili flavors.
Build the Sauce
Pour in the Rotel diced tomatoes with green chilies, tomato sauce, and beef broth, stirring to combine and scraping up any browned bits stuck to the bottom of the pot. Those bits add tons of flavor to your sauce.
The mixture should appear liquid at this point, as the pasta will absorb most of it as it cooks.
Add and Cook the Pasta
Break the spaghetti noodles in half and nestle them into the liquid, pushing them down with a spoon until they’re fully submerged. Breaking them in half makes the dish easier to serve and eat.
Bring everything to a boil, then reduce the heat to low, cover, and simmer for 15-17 minutes. Stir occasionally to prevent the noodles from sticking together and to ensure even cooking. I always grab my silicone spatula, which helps me scrape the bottom of the pot without leaving a scratch on the surface.
The pasta will become tender, and the sauce will thicken as it absorbs the liquid.
Stir in the Cheese
Turn off the heat and add half of the shredded Monterey Jack cheese, stirring until it has melted completely into the pasta and forms a creamy, cohesive sauce. Sprinkle the remaining cheese over the top, cover the pot again, and let it sit for 2-3 minutes until the cheese on top gets gooey and melted.
This double-cheese method gives you both a creamy sauce and an irresistible melted-cheese pull when you serve it. A box grater like this one quickly shreds cheese from a block for the smoothest melt.
Garnish and Serve
Top with fresh cilantro and sliced green onions right before serving. The herbs add brightness and freshness that balance the rich, cheesy pasta.
If you’re taking it to a potluck or party, I use this insulated casserole carrier to keep it hot during transport.
Mexican Spaghetti
Ingredients
- 12 ounces spaghetti noodles
- 1 pound ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1 cup Rotel diced tomatoes with green chilies
- 1 cup tomato sauce
- 1½ cups beef broth
- 2 cups Monterey Jack cheese shredded
- Fresh cilantro for garnish
- Green onions for garnish
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat.1 pound ground beef
- Add the onion, garlic, and taco seasoning to the beef. Cook for 1–2 minutes, stirring often, until fragrant. Stir in the Rotel, tomato sauce, and beef broth. Mix well to combine.1 small onion, 2 cloves garlic, 1 packet taco seasoning, 1 cup Rotel diced tomatoes with green chilies, 1 cup tomato sauce, 1½ cups beef broth
- Break the spaghetti noodles in half and add them to the pot, ensuring they are fully submerged in the liquid.12 ounces spaghetti noodles
- Bring to a boil, then reduce heat to low. Cover and simmer for 15–17 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Turn off the heat. Stir in half of the shredded cheese until melted. Sprinkle the remaining cheese over the top, cover, and let it rest for a few minutes until gooey.2 cups Monterey Jack cheese
- Garnish with fresh cilantro and green onions before serving. Enjoy warm.Fresh cilantro, Green onions
Video
Notes
- Break the pasta in half: This makes the spaghetti easier to stir and serve, and ensures all the noodles stay submerged in the liquid as they cook, so they soften evenly.
- Use full-fat cheese: Monterey Jack melts smoothly and creates that stretchy, gooey texture you want. Pre-shredded cheese works fine, but freshly shredded melts even better since it doesn’t have anti-caking additives.
- Season and customize as you cook: Use a yellow or white onion, depending on what you have; sauté the aromatics in a tablespoon of olive oil for extra richness; and season with salt to taste after adding the cheese.
- Let it rest after adding cheese: Cover the pot for 2-3 minutes after stirring in the cheese to let everything meld and make the sauce extra creamy before serving.
- Easy swaps to customize: Use ground turkey or ground chicken instead of beef for leaner protein, swap Monterey Jack for cheddar for sharper flavor, add diced poblano peppers for smoky heat, stir in cream cheese for extra creaminess, cook the pasta just to al dente then bake in the oven at 375°F for 10-15 minutes for a crispy top, or make a big batch in a large skillet since it doubles easily for meal prep.
- Flash cool before freezing: Let the pasta cool completely in the fridge for an hour, then portion it into freezer containers so condensation doesn’t form ice crystals that affect the texture when you reheat it.
Nutrition
How to Store Leftovers
Let the Mexican Spaghetti cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, or warm them on the stovetop over medium-low heat with a splash of beef broth or water to loosen the sauce. The cheese will melt again as it heats.
For longer storage, portion the cooled pasta into freezer-safe containers or bags, press out excess air, and freeze for up to 3 months. Freezer-safe glass containers work well because they can go from the freezer to the microwave without transferring to another dish.
Thaw overnight in the fridge before reheating, then gently warm it on the stovetop with a little liquid to restore the creamy texture. The flavors stay bold even after freezing.
What to Serve With Mexican Spaghetti
Serve it with a green salad with lime vinaigrette, tortilla chips and salsa, or warm flour tortillas to soak up the sauce. The pasta is hearty enough on its own, but adding roasted corn, black beans, or sautéed peppers makes it more filling.
Top it with sour cream, sliced jalapeños, or diced avocado for extra creaminess and heat. For a bigger spread, serve it alongside Mexican rice or a fresh cucumber and tomato salad with citrus dressing to balance the richness.
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