Mexican Spaghetti
Mexican spaghetti is a one-pot dish with seasoned ground beef, spaghetti noodles, Rotel tomatoes, green chiles, corn, and melted cheese. This combo is ready in 35 minutes with everything cooked in one pot, and it feeds 6 people and costs under $20 using pantry staples. The pasta cooks directly in the sauce so there’s no boiling water or draining noodles. Perfect for busy weeknights, picky eaters, or when you want Tex-Mex comfort food without a sink full of dishes.
This recipe is what happens when taco night meets pasta night! Seasoned ground beef, spaghetti noodles, Rotel tomatoes, green chiles, corn, and tons of melted cheese all cook together in one pot, which means fewer dishes and more eating!
The best part is how hands-off this recipe is. You brown the beef, add everything else, and let it simmer for 15 minutes while the noodles cook. No boiling water separately, no draining pasta, no extra pots to wash. Just one pot from start to finish.
Plus, you don’t have to decide between taco night and spaghetti night. You can have both in one, which means no fighting or sad faces at the dinner table.
Serve it with some cornbread, garlic knots, and an Italian chopped salad or fiesta salad depending on your mood.
More Spaghetti Dishes
- Ham Tetrazzini – Creamy ham and veggie skillet meal
- Baked Spaghetti – Cheesy layered Italian comfort
- Cheesy Taco Pasta – Tex-Mex with taco seasoning
- Creamy Beef and Shells – One-pot stovetop comfort
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef – Lean ground beef works best so you don’t have excess grease. Ground turkey or chicken are also a good substitute if you prefer.
- Taco seasoning – Use a store-bought packet or make it homemade.
- Green Chiles – Chopped chiles add some heat and give it that Tex-Mex flavor everyone loves.
- Corn – Adds a little sweetness and some texture. Frozen, canned, or fresh corn all work. Drain and rinse canned corn before adding.
- Rotel tomatoes – I love using this! The chopped tomatoes with green chiles add so much extra flavor! Substitute plain diced tomatoes plus extra green chiles if needed.
- Pasta – Regular spaghetti works great so you can substitute fideo noodles (keep it as real to Tex-Mex as possible), angel hair, vermicelli, or any pasta shape you like.
- Cheese – A Mexican blend or Monterey Jack melts the best in my opinion. Cheddar, Parmesan, or queso fresco work too.
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How To Make Mexican Spaghetti
- Brown the ground beef, diced onions, and diced green pepper in a large pot or Dutch oven over medium heat until the meat is cooked through and the vegetables are soft. Drain excess fat if needed.
- Add taco seasoning, green chiles, corn, Rotel tomatoes, and tomato sauce.
- Stir everything together and cook for 1-2 minutes until combined and heated through.
- Pour in water and bring to a light boil. Break the spaghetti noodles in half or thirds and add them to the pot. Stir well.
- Turn the heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and stir in 2 cups of shredded cheese until melted.
- Sprinkle the remaining cheese on top, cover, and remove from heat. Let it sit for 1-2 minutes so the cheese on top melts. Garnish with chopped cilantro or parsley and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days. The pasta absorbs more sauce as it sits so leftovers are thicker than when you first made it.
Freezer: Freeze cooled pasta in freezer-safe containers for up to 2 months. The texture changes slightly when you thaw it, but it still tastes good.
Reheating from Refrigerator: Microwave individual portions for 1-2 minutes, stirring halfway through. Add a splash of water or broth if it’s too thick. You can also reheat in a skillet over medium heat with a bit of liquid. The skillet is my favorite way to reheat it.
Reheating from Frozen: Thaw overnight in the refrigerator, then reheat as directed above. Or microwave from frozen in 2-minute intervals, stirring between each, until heated through.
Make-Ahead: Cook the meat and sauce through step 3, then refrigerate for up to 2 days. When ready to serve, add water and pasta and finish cooking. This saves time on busy nights.
Variations
- Vegetarian Mexican Spaghetti: Skip the ground beef and add black beans, pinto beans, or extra vegetables like zucchini, mushrooms, or bell peppers.
- Spicier Version: Use hot Rotel instead of mild, add diced jalapeños, or sprinkle in red pepper flakes. Top with sliced jalapeños before serving.
- Creamy Mexican Spaghetti: Stir in ½ cup Mexican crema, sour cream, or cream cheese along with the shredded cheese for extra creaminess.
- Different Protein: Use ground turkey, ground chicken, or leftover shredded chicken instead of ground beef.
- Add Black Beans: Stir in a drained can of black beans for extra protein and fiber.
- Fideo Style: Use fideo noodles (short vermicelli) instead of spaghetti for a more authentic Mexican feel.
- Baked Version: Transfer to a baking dish after the pasta cooks, top with extra cheese, and broil for 2-3 minutes for crispy cheese on top.
Frequently Asked Questions
Yes! Rigatoni, penne, farfalle, rotini, or any short pasta shape works. Adjust the cooking time based on package directions. Shorter shapes may need less time, thicker shapes may need more.
Cook the meat and sauce through adding the tomatoes and seasonings, then refrigerate for up to 2 days. When ready to serve, add water and pasta and finish cooking. This saves time on busy nights!
Add ½ cup more water, cover, and simmer for another 3-5 minutes. Different pasta brands and shapes cook at different rates, so check occasionally and add liquid if needed.
Yes! Cool completely and freeze in airtight containers for up to 2 months. The texture changes slightly when thawed but it still tastes good. Thaw overnight in the fridge and reheat with a splash of water.
Stir well when you first add the pasta to make sure all the noodles are submerged. Stir occasionally during cooking to keep them separated. Breaking the noodles into shorter pieces also helps.
Skip the ground beef and add black beans, pinto beans, or extra vegetables like mushrooms, zucchini, or bell peppers. You might need to reduce the liquid slightly since there’s no meat releasing juices and the vegetables can release more than the meat.
Use a large pot or Dutch oven that holds at least 4 quarts. You need room for the meat, sauce, pasta, and liquid without overflowing.
Recipe Tips & Tricks
- Breaking the noodles into shorter pieces helps them fit in the pot and makes them easier to eat. Long spaghetti strands are messy with a saucy dish.
- Use a large pot or Dutch oven that holds at least 4 quarts. You need room for everything without overflowing.
- Stir well when you first add the pasta to make sure all the noodles are submerged and not sticking together.
- Don’t skip stirring occasionally during cooking. The pasta can stick to the bottom of the pot if you don’t stir it.
- Add water gradually if needed. Different pasta brands absorb liquid at different rates. It’s easier to add more than to fix soupy pasta.
- Letting it rest after adding the final cheese allows everything to thicken and the cheese to melt completely.
- Drain excess fat after browning the beef if there’s more than a tablespoon. Too much grease makes the sauce oily.
- Use lean ground beef to minimize excess grease. 90/10 or 93/7 works perfectly.
- Taste and adjust seasoning at the end. Different taco seasoning packets have different levels of salt and spices.
- Garnish with fresh cilantro, chopped green onions, or a dollop of sour cream for extra flavor and pretty presentation.
If the family is split between tacos and spaghetti for dinner, make this simple and delicious Mexican spaghetti recipe and have your tacos and pasta at the same time?
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Mexican Spaghetti Recipe
Ingredients
- 1 pound lean ground beef
- 1 medium onion diced
- 1 medium green bell pepper seeded, diced
- 1 ounce taco seasoning
- 4.5 ounces chopped green chilies undrained
- 1 cup corn frozen or canned (drained)
- 8 ounces tomato sauce
- 10 ounces Rotel undrained
- 3 cups water
- 8 ounces spaghetti uncooked
- 3 cups shredded cheese I used a Mexican blend or Monterey Jack
- Parsley or Cilantro chopped, for garnish
Instructions
- In a large skillet, brown the ground beef and soften the onions and green pepper over medium high heat.
- Once the meat is no longer pink, drain excess liquid (fat) if desired.
- Add the taco seasoning, green chilies, corn, Rotel, and tomato sauce to the skillet. Stir to combine and cook for a minute or two to get the seasoning mixed in.
- Add the water and stir. Bring to a light boil.
- Break the spaghetti noodles in half or into thirds.
- Add the noodles to the skillet and stir to mix in. Make sure the noodles don’t stick together and are submerged in the sauce.
- Cover and turn the heat to low.
- Simmer for 15 minutes, stirring occasionally, or until the pasta noodles are cooked to your liking.
- Remove lid and stir in 2 cups of the shredded cheese.
- Top with the remaining 1 cup and cover.
- Remove from the heat and let sit for 1-2 minutes to allow the cheese on top to melt.
- Uncover and garnish with chopped cilantro or parsley. Serve warm.
Notes
- Breaking the noodles into shorter pieces helps them fit in the pot and makes them easier to eat. Long spaghetti strands are messy with a saucy dish.
- Use a large pot or Dutch oven that holds at least 4 quarts. You need room for everything without overflowing.
- Stir well when you first add the pasta to make sure all the noodles are submerged and not sticking together.
- Don’t skip stirring occasionally during cooking. The pasta can stick to the bottom of the pot if you don’t stir it.
- Add water gradually if needed. Different pasta brands absorb liquid at different rates. It’s easier to add more than to fix soupy pasta.
- Letting it rest after adding the final cheese allows everything to thicken and the cheese to melt completely.
- Drain excess fat after browning the beef if there’s more than a tablespoon. Too much grease makes the sauce oily.
- Use lean ground beef to minimize excess grease. 90/10 or 93/7 works perfectly.
- Taste and adjust seasoning at the end. Different taco seasoning packets have different levels of salt and spices.
- Garnish with fresh cilantro, chopped green onions, or a dollop of sour cream for extra flavor and pretty presentation.
Nutrition
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