Mexican Spaghetti combines tender pasta with seasoned ground beef, peppers, corn, Rotel tomatoes, tomato sauce, and plenty of melted cheddar cheese. Taco seasoning gives the rich, cheesy sauce a Mexican-inspired twist in every bite.
Spaghetti was always an easy dinner when my kids were growing up, so I’ve made it more ways than I can count. This version changes things up with taco flavors, colorful peppers, and lots of cheese while still keeping that comforting spaghetti feel.
Why I love Mexican Spaghetti
About the Ingredients ⭐
- Olive Oil: Used for cooking the beef and vegetables. Vegetable oil also works.
- Ground Beef: Ground turkey can be used instead.
- Onion: Diced white onion works well in this recipe.
- Poblano Pepper: Remove the seeds and dice before cooking.
- Bell Peppers: Yellow and orange peppers add color and a mild, sweet flavor.
- Corn: Frozen, canned, or fresh corn will work.
- Taco Seasoning: Use one packet or your homemade taco seasoning.
- Rotel: Adds tomatoes and green chiles. Diced tomatoes with green chiles can be substituted.
- Tomato Sauce: Crushed tomatoes can also be used.
- Spaghetti: Cook according to the package directions.
- Cheddar Cheese: Shredded cheddar melts into the pasta. Queso fresco can also be used.
- Cilantro: Fresh chopped cilantro adds a fresh finish.
Be sure to check out the full recipe and ingredient list below
How to Make Mexican Spaghetti
1 – Brown: Cook the ground beef until browned, then remove from the pan.
2 – Sauté: Cook the onion and peppers until softened.
3 – Simmer: Add the corn, taco seasoning, Rotel, tomato sauce, and cooked beef. Simmer for 8–10 minutes.
4 – Combine: Stir in the cooked spaghetti and cheddar cheese.
5 – Finish: Top with fresh cilantro and serve.
Tips I Found Helpful 💙Tips
- Drain if needed: If the ground beef releases a lot of grease, drain some before cooking the vegetables.
- Don’t overcook the pasta: Cook the spaghetti just until al dente since it will be mixed into the hot sauce.
- Adjust the heat: Use mild or hot Rotel depending on how spicy you want the dish.
- Save some cheese: Sprinkle a little extra cheddar over the top before serving.
- Break the spaghetti: Breaking the noodles in half before cooking can make them easier to mix with the beef and vegetables.
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More Pasta Recipes I Love 💙
Mexican Spaghetti
Cheesy Mexican Spaghetti with seasoned ground beef, peppers, corn, Rotel, and taco seasoning.
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
- 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.
- 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.
- 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!
Notes
Ground turkey can be used instead of ground beef. For less heat, use mild Rotel. Cook the spaghetti just until al dente so it doesn’t become too soft when mixed with the hot sauce.
Nutrition Information:
Yield:
8Serving Size:
2 cupsAmount Per Serving: Calories: 604Total Fat: 35gSaturated Fat: 16gUnsaturated Fat: 19gCholesterol: 114mgSodium: 1075mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 36g
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