Mexican Spaghetti
Mexican Spaghetti is my go-to when I want all the flavors of taco night but in an easy one-pot pasta form that comes together quickly on busy weeknights. The seasoning coats every noodle perfectly, and it's way easier than making actual tacos. It's budget-friendly, feeds a crowd, and works perfectly for potlucks, game day, and Cinco de Mayo since everyone loves the cheesy Tex-Mex flavors. The pasta keeps in the fridge for 3 to 4 days or freezes for up to 3 months.
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
Here's what I've learned from making Mexican Spaghetti:
- 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
Calories: 430kcalCarbohydrates: 36gProtein: 24gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 536mgPotassium: 466mgFiber: 2gSugar: 4gVitamin A: 397IUVitamin C: 6mgCalcium: 251mgIron: 3mg
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