Description
Mexican Spaghetti is a bold and comforting fusion dish that combines spaghetti with seasoned ground beef, tomatoes, cheese, and taco spices for a one-pot meal full of flavor and easy weeknight appeal.
Ingredients
- 1 lb ground beef
- 8 oz spaghetti
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 1 packet taco seasoning (about 1 oz)
- 2 cups chicken or beef broth
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add diced onion and sauté until translucent, about 3–4 minutes. Stir in minced garlic and cook for another minute.
- Add ground beef and cook until browned, breaking it up with a spatula. Season with salt and pepper.
- Stir in taco seasoning, diced tomatoes with green chilies, tomato sauce, and broth. Mix well to combine.
- Break spaghetti in half and add it directly to the pot. Stir to submerge the noodles in the liquid.
- Bring to a boil, then reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Sprinkle in shredded cheddar cheese and stir until melted and fully combined.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Break the spaghetti in half to help it cook evenly and fit in the pot.
- Stir frequently to prevent the pasta from sticking.
- Adjust spice level by adding jalapeños or hot sauce for more heat.
- This dish is perfect for meal prep—store and reheat easily.
- Use gluten-free pasta and seasoning to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
