Mexican spaghetti brings together two beloved cuisines in one lively dish. It’s both hearty and vibrant—a plate you can serve on a busy weeknight or for a special family meal. Give spaghetti night a new twist with this fusion favorite.
What Is Mexican Spaghetti?
Mexican spaghetti combines classic spaghetti with flavors you’d find in a traditional Mexican kitchen. The result is a vibrant, one-pan meal built around a tomato-based sauce spiced with chili powder, cumin, and oregano. Add in ground beef or turkey, sweet corn, bell peppers, onion, and the magic of melty cheese. This skillet meal satisfies all the cravings for comfort and zest in every bite.
Why Make Mexican Spaghetti?
The Best of Both Worlds
Craving pasta and enchiladas? Mexican spaghetti delivers rich tomato flavor with south-of-the-border flair. The textures are satisfying—the spaghetti soaks up the sauce, while tender vegetables and spiced ground beef add depth.
Quick and Practical
This dish cooks up in a single skillet, making cleanup simple. No need to boil pasta separately or juggle multiple pans. It’s a time-saver, perfect for weeknights or feeding a hungry group.
Customizable for Everyone
You can adjust the spice level, swap in your favorite protein, or make it vegetarian with beans. The recipe adapts well to what you have on hand, making it a flexible choice for home cooks.
Ingredients for Mexican Spaghetti
Below is the classic combination that sets Mexican spaghetti apart. You can find these ingredients in most supermarkets.
| Ingredient | Notes and Options |
|---|---|
| Spaghetti | Break into thirds for easier eating |
| Ground beef or turkey | 80-85% lean beef or use ground turkey or chicken |
| Onion | Yellow or white; diced |
| Garlic | Minced; fresh for deepest flavor |
| Bell pepper | Red or green; diced |
| Diced tomatoes with green chiles | Canned; do not drain (adds flavor to the sauce) |
| Tomato sauce | Adds depth and richness |
| Frozen corn | Adds sweetness and pops of texture |
| Chili powder | For warmth and color |
| Ground cumin | Earthy undertone |
| Dried oregano | Mexican preferred, but regular works too |
| Salt & black pepper | Adjust to taste |
| Shredded cheddar or Jack cheese | Melts beautifully; use a mix for more richness |
| Fresh cilantro | For garnish |
Optional Add-ins
- Black beans, rinsed and drained
- Sliced black olives
- Diced jalapeño for extra heat
- Chopped spinach for freshness
How to Prepare Mexican Spaghetti
1. Brown the Beef and Vegetables
Start by heating a large, deep skillet over medium-high heat. Cook ground beef (or turkey) with diced onion, minced garlic, and chopped bell pepper. Stir and break apart the meat with a wooden spoon as you cook. After about 6-7 minutes, the beef should be browned and the vegetables tender. Drain excess fat if needed.
2. Build the Sauce
Add the canned diced tomatoes with green chiles (including liquid), tomato sauce, frozen corn, chili powder, cumin, oregano, salt, and pepper. Stir well to combine. The mixture should look rich and saucy. Bring to a gentle boil.
3. Add the Spaghetti
Break dry spaghetti noodles into thirds. Stir the pasta into the sauce, making sure noodles are mostly submerged. Reduce the heat to medium-low, cover the skillet, and simmer.
Cook for 15-20 minutes, stirring every few minutes. If the pasta absorbs too much liquid before it’s cooked through, just add a splash of water or broth.
4. Stir in the Cheese
Once the pasta is tender, turn off the heat. Stir in half the shredded cheese while the skillet is hot. The cheese will melt into the sauce, making it creamy.
Sprinkle the rest of the cheese over the top. Cover the skillet again for 3-5 minutes. The cheese will melt, creating a gooey blanket over the spaghetti.
5. Finish and Serve
Garnish with plenty of fresh, chopped cilantro. Serve hot. For those who love even more flavor, offer sour cream, avocado slices, or a drizzle of hot sauce on the side.
Practical Tips for Perfect Mexican Spaghetti
- Pasta Matters: Thin spaghetti or regular spaghetti works best. Thicker noodles make sauce absorption harder.
- Even Cooking: Break spaghetti into thirds for even cooking and easier serving.
- Bold Flavors: Taste and adjust spices to your preference. For mild heat, keep chili powder gentle; for fire, add jalapeño or cayenne.
- Customize Protein: Ground turkey lightens the dish, while ground chicken or plant-based crumbles make it meatless. Black beans are a great vegetarian boost.
- Vegetable Inspiration: Sauté in extra zucchini, mushrooms, or spinach for added nutrition.
- Make It Creamy: Stir in a spoonful of sour cream just before serving for a silky finish.
Example Variations
- Fiesta Style: Add black beans, olives, or top with tortilla strips for crunch.
- Extra Heat: Use chipotle powder or diced jalapeños.
- Green Touch: Fold in fresh baby spinach before garnishing for a burst of green.
Frequently Asked Questions
Do I have to use Ro-Tel tomatoes?
Ro-Tel or other diced tomatoes with green chiles give the sauce a zesty kick. If unavailable, use canned diced tomatoes plus a few tablespoons of chopped canned green chiles or a fresh jalapeño.
Can I Use Different Pasta?
Any long pasta will work. Linguine or fettuccine can step in for spaghetti. Broken angel hair softens more quickly, so watch your cooking time.
How Do I Store Leftovers?
Cool leftovers to room temperature within an hour of cooking. Store in an airtight container in the refrigerator. Mexican spaghetti stays fresh for up to four days.
Reheat gently in the microwave in one-minute bursts, stirring after each. Or, warm on the stovetop with a splash of broth or water to keep things saucy.
Can I Make It in Advance?
Yes, you can prepare the recipe up to a day ahead. The flavors meld even more overnight. If storing, keep the cilantro and optional sides separate, and add them fresh when serving.
Serving Ideas
Mexican spaghetti stands as a meal on its own, but you can add simple sides for a festive spread.
- Crisp Green Salad: Toss with lime vinaigrette or creamy avocado dressing.
- Tortilla Chips: Scoop up leftover sauce or add some crunch on the side.
- Grilled Corn or Elote: Brings out the sweet notes in the spaghetti.
- Refried Beans: Classic pairing that’s filling and easy.
Let everyone personalize their plate with a toppings bar: chopped green onions, extra cheese, a squeeze of lime, diced avocado, or sliced jalapeños.
Troubleshooting and Expert Tips
Sauce Too Thick?
Add small amounts of water or low-sodium broth as needed while simmering. Pasta can absorb more liquid than expected, so keep an eye on texture.
Pasta Sticking Together?
Stir a few times during simmering to prevent clumping. Keeping noodles mostly submerged helps.
Want More Cheese?
Double up on cheese if you’re feeding cheese lovers. Jack and cheddar together add more flavor depth.
Mexican spaghetti brings vibrant color, rich aromas, and a lively taste to your table. The one-skillet method keeps things practical, and the adaptable flavors promise that everyone gets a plate tailored to their liking. Once you try it, you’ll want to keep this fusion favorite in your regular rotation—spicy, savory, and full of soul.
Mexican Spaghetti
This easy one-pot Mexican spaghetti is bound to be a hit! It includes ground beef, diced tomatoes, veggies, corn, tomato sauce, and cheese. It’s a true fiesta.
Ingredients
- 1 lb ground beef (or turkey for a lighter version)
- 1 cup frozen corn, thawed
- Salt and pepper to taste
- 2-3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp dried oregano
- Chopped fresh cilantro for garnish
- 1 tsp ground cumin
- 1 (10 ounce) can diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 cup water
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 tsp chili powder
- 8 oz spaghetti, broken into thirds
- 1 bell pepper, chopped
- 1 (8 ounce) can tomato sauce
Instructions
- In a large, deep skillet over medium-high heat, cook the ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender, about 5-7 minutes. Drain excess fat.
- Stir in the diced tomatoes, tomato sauce, water, corn, chili powder, cumin, oregano, salt and pepper. Bring the mixture to a boil.
- Add the broken spaghetti to the skillet and stir to combine. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the spaghetti is tender, stirring occasionally. Add a little more water if needed.
- Remove from heat and stir in 1/2 cup of the shredded cheese until melted. Top with the remaining cheese, cover, and let stand for 5 minutes until cheese is melted.
- Garnish with chopped cilantro and serve immediately. Enjoy!