Mexican Spaghetti is full of juicy ground beef, black beans, corn, bold seasonings and creamy cheese, creating a flavor fiesta! It's a super simple, tasty, 1-pot dish that's ready in just 30 minutes.
Ready to take your spaghetti game to a whole new level? Get ready for a fiesta in your mouth with this scrumptious Mexican Spaghetti!
Combining the best of both worlds, this recipe brings together classic Italian pasta with the zesty, spicy flair of Mexico. Add in juicy ground beef, Mexican seasonings, black beans and corn, plus lots of cheese and you've got a winner for dinner!
So, what makes this dish so incredible? First off, it's incredibly easy to whip up. One skillet and a few basic ingredients, and you're good to go!
It's perfect for those busy weeknights when you want something comforting and flavorful without slaving away in the kitchen.
But the real star of the show here is the flavor. The combination of juicy ground beef, zesty taco seasoning, and the tangy goodness of Rotel tomatoes with green chilies creates a party in your mouth.
It's got just the right amount of kick, thanks to the spice, but it's not overwhelming.
And when you mix in the creaminess from the melted cheddar and mozzarella cheese, trust me, you'll be in heaven.
Say goodbye to boring dinners and hello to a flavor explosion that's incredibly simple to make!
Why You'll Love This Recipe
- Mexican Spaghetti takes the classic pasta dish you love and elevates it with a medley of vibrant Mexican spices and ingredients. Every bite is a harmonious explosion of taste!
- With just one skillet and minimal prep, this recipe is a lifesaver on busy days. In under 30 minutes, you'll have a hearty and satisfying meal on the table.
- This dish is a winner with both kids and adults alike. It's familiar enough for picky eaters while offering exciting new flavors for the adventurous ones.
- Don't be afraid to tweak the recipe to suit your taste. Add more veggies, adjust the spiciness, or even try different types of meat. The possibilities are endless! You can easily make a ground turkey version with chopped red bell peppers, or ground chicken with broccoli.
You only need simple pantry ingredients for this recipe!
- Spaghetti: You can try different types of pasta shapes for a fun twist.
- Ground Beef: I find that 85% lean ground beef strikes the perfect balance between flavor and tenderness, but you can use leaner or fattier options based on your preference.
- Garlic: If you don't have fresh garlic, you can use garlic powder as a substitute.
- Taco Seasoning: This is the secret behind the Mexican flair. You can use store-bought taco seasoning or make your own blend.
- Beef Broth (or Water): The broth adds depth and richness to the sauce, but if you don't have it, plain water will do the trick.
- Rotel Tomatoes: These canned tomatoes with green chilies bring the right amount of heat and tanginess.
- Tomato Paste: Concentrated tomato paste intensifies the tomato flavor.
- Worcestershire Sauce: Soy sauce can be a substitute if needed.
- Cream: Heavy cream or half-and-half for the best results.
- Corn: You can use canned, frozen, or fresh corn, depending on what's available.
- Black Beans: If you don't have black beans, pinto beans work as a substitute.
- Shredded Mozzarella and Cheddar Cheese: The sharpness of cheddar cheese complements the other flavors perfectly, while the gooeyness of mozzarella adds a creaminess to the dish. Feel free to mix in other types of cheese, like Monterey Jack or pepper jack.
- Oil: I prefer using vegetable oil, but you can use olive oil or any cooking oil you have on hand.
See the recipe card for quantities and method.
How to make Mexican Spaghetti
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Add the beef to a large skillet (that has a lid) over a medium heat, and brown the beef, cooking it and stirring often, until there is no longer any pink in the beef. Drain off excess fat.
Stir in the garlic and taco seasoning, and cook for a further minute.
Mix in the beef broth, tomatoes, tomato paste, and worcestershire sauce, and bring to the boil.
Stir in the spaghetti, reduce the heat, cover with a lid and simmer for 10-15 minutes or until the pasta is al dente.
Add in the cream, corn, black beans, and both cheeses, stir and heat briefly until the cheese melts.
Serve and enjoy.
Scroll down for the full ingredients list and method.
- Top with Fresh Herbs: Sprinkle some chopped cilantro or parsley on top for a burst of freshness.
- Lime Wedges: Squeeze a bit of lime juice over your Mexican Spaghetti for a tangy twist.
- Avocado: Sliced or mashed avocado adds a creamy, buttery element that complements the dish perfectly.
- Tortilla Chips: Serve with some crunchy tortilla chips for a delightful texture contrast.
- Jalapeno Popper Garlic Bread
- Loaded Nachos
- Chicken Instead of Beef: Swap the ground beef for ground chicken or diced cooked chicken for a leaner option.
- Veggie Delight: Make it vegetarian by omitting the meat and adding more veggies like bell peppers, zucchini, or mushrooms.
- Gluten-Free Option: Use gluten-free spaghetti or other gluten-free pasta to make the dish suitable for those with gluten sensitivities.
- Spicy Heat: If you love a fiery kick, add some diced jalapenos or a pinch of red pepper flakes to the mix.
Mexican Spaghetti is best enjoyed fresh and hot, but if you happen to have leftovers (which is rare in my household!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat it in a skillet or microwave, adding a splash of water if needed to maintain the sauce's creaminess.
- Cook the Spaghetti Just Right: To achieve perfectly al dente spaghetti, follow the package instructions and keep an eye on it during the cooking process. You want the pasta to have a slight bite without being too soft.
- Play with Spice Levels: If you're unsure about the spiciness, start by adding a portion of the taco seasoning and taste the sauce. Adjust as needed, keeping in mind that the flavor will intensify as the dish cooks.
- Customize the Veggies: Feel free to toss in any vegetables you love or need to use up. Bell peppers, onions, spinach, or even roasted sweet potatoes can add interesting twists to the recipe.
- Cheesy Goodness: Experiment with different cheese blends to find the one that suits your taste buds best. Pepper jack cheese can add a delightful kick, while a mix of cheddar and Monterey Jack can enhance the creaminess.
- Large lidded skillet
- 1 tablespoon oil
- 1 pound ground beef (I use 85% lean)
- 2 cloves garlic minced
- 1 ounce packet taco seasoning
- 2 ½ cups beef broth or water
- 1 10 oz. can Rotel tomatoes (with green chilies), undrained
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- ½ cup cream
- ¾ cup corn
- 1 x 15 ounce can black beans drained and rinsed
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 10 ounces spaghetti
- Add the beef to a large skillet (that has a lid) over a medium heat, and brown the beef, cooking it and stirring often, until there is no longer any pink in the beef. Drain off excess fat.
- Stir in the garlic and taco seasoning, and cook for a further minute.
- Stir in the beef broth, tomatoes, tomato paste, and worcestershire sauce, and bring to the boil.
- Stir in the spaghetti, reduce the heat, cover with a lid and simmer for 10-15 minutes or until the pasta is al dente.
- Stir in the cream, corn, black beans, and both cheeses and heat briefly until the cheese melts.
- Serve and enjoy.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.