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Mexican Spaghetti

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Mexican Spaghetti adds a zip to your boring weeknight meal with fresh ground beef, tomato sauce, corn, and peppers, all in Mexican seasonings taking your boring spaghetti to new levels.

Mexican-Spaghetti-in-pan

Whether you are looking to spice up taco night or looking for a new one-pot meal on a busy weeknight, this easy Mexican spaghetti is sure to please everyone in your home such as this Walking Taco Recipe, Chicken Spaghetti with Rotel, Or One Pot Cheesy Taco Pasta.

Spaghetti-on-fork
Mexican-Spaghetti-Ingredients

Ingredients for Mexican Spaghetti

  • 2 Tbsp Olive Oil: Can replace with vegetable oil.
  • 1 lb Ground Beef: You can also use ground turkey for a lower-fat recipe.
  • 1 Small Onion: Diced. Use a white onion for this recipe.
  • 1 Poblano Pepper: Seeded and Diced.
  • One Yellow Bell Pepper: Seeded and Diced.
  • 1 Orange Bell Pepper: Seeded and Diced.
  • 1 Cup Frozen Corn: You can also use canned corn or fresh.
  • Taco Seasoning: Use one packet or make homemade taco seasonings.
  • 2 10 oz Cans of Rotel: Rotel with green chilies is what we used you can use diced tomatoes and a can of green chilis.
  • 1 ½ Cups Tomato Sauce: Use tomato sauce or crushed tomatoes.
  • 16 oz Spaghetti; Cook the pasta according to Package Instructions
  • 2 Cups Cheddar Cheese: Shredded or use crumbled queso fresco.
  • 2 Tbsp Fresh Cilantro: Chopped.
Mexican-Spaghetti.

Step by Step Directions for Mexican Spaghetti

Step 1:

Add olive oil and ground beef in a large saute pan over medium-high heat. Brown the ground beef until cooked completely, about 5 minutes.

Using a slotted spoon, transfer the ground beef to a plate and set aside, leaving the fat in the pan.

Ground-beef-in-large-pan

Step 2:

To the saute pan over medium-high heat, add the onion and peppers. Saute the onion and peppers until softened, about 5-6 minutes.

Add in the corn, taco seasoning, Rotel, and tomato sauce.

Stir in the cooked ground beef and let simmer over medium heat for 8-10 minutes, stirring frequently. 

Add-peppers-onions-to-large-pan

Step 3:

Remove the sauce from the heat and stir in the cooked spaghetti and cheddar cheese.

Sprinkle the chopped cilantro over the top.

Serve and enjoy!

Add-Spaghetti

Tips and Tricks for Mexican Spaghetti Recipe

  • Add ¼ tsp of Cayenne Pepper for a bit of a kick.
  • Green bell pepper can be used in place of the poblano pepper.
  • Pepper jack cheese, Colby jack, Monterey jack, or crumbled queso fresco can be used in place of cheddar cheese.
  • Drained canned corn can be used in place of frozen corn.
Mexican-Spaghetti-sauce

Frequently Asked Questions:

How to Store Mexican Spaghetti

Store in an airtight container in the fridge for up to 5 days.

Can I freeze this spaghetti sauce?

This spaghetti actually freezes well. Freeze in individual servings or in a freezer bag for up to 3 months. Defrost overnight in the fridge.

Can I use Gluten Free Pasta in this recipe?

You can use gluten-free pasta with this recipe.

What is in Mexican Spaghetti?

Mexican Spaghetti is made with pasta, Ground Beef or Turkey, Peppers, Corn, taco seasonings, Rotel tomatoes, and cheddar cheese.

Mexican-Spaghetti-on-a-plate

What side dish to eat with Mexican Spaghetti?

Mexican-Spaghetti-one-pot
Mexican-Spaghetti.

Mexican Spaghetti

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Mexican Spaghetti adds a zip to your boring weeknight meal with fresh ground beef, tomato sauce, corn, and peppers, all in Mexican seasonings taking your boring spaghetti to new levels.

Ingredients

  • 2 Tbsp Olive Oil
  • 1 lb Ground Beef
  • 1 Small Onion, Diced
  • 1 Poblano Pepper, Seeded and Diced
  • 1 Yellow Bell Pepper, Seeded and Diced
  • 1 Orange Bell Pepper, Seeded and Diced
  • 1 Cup Frozen Corn
  • 1 1 oz Package Taco Seasoning
  • 2 10 oz Cans Rotel
  • 1 ½ Cups Tomato Sauce
  • 16 oz Spaghetti, Cooked To Package Instructions
  • 2 Cups Cheddar Cheese Shredded
  • 2 Tbsp Fresh Cilantro Chopped

Instructions

  1. In a large saute pan over medium high heat, add the olive oil and ground beef. Brown the ground beef until cooked completely, about 5 minutes. Using a slotted spoon, transfer the ground beef to a plate and set aside, leaving the fat in the pan.
  2. To the saute pan over medium high heat, add the onion and peppers. Saute the onion and peppers until softened, about 5-6 minutes.
  3.  Add in the corn, taco seasoning, Rotel, and tomato sauce. Stir in the cooked ground beef and let simmer over medium heat for 8-10 minutes, stirring frequently. 
  4. Remove the sauce from the heat and stir in the cooked spaghetti and cheddar cheese. Sprinkle the chopped cilantro over the top. Serve and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 105mgSodium: 952mgCarbohydrates: 41gFiber: 4gSugar: 6gProtein: 36g

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