This Spicy Mexican Pasta Bake Recipe gives you that perfect combo of creamy, cheesy pasta and zesty, flavorful Mexican-inspired meat sauce. It’s the kind of dish that warms you up and feels like a big kitchen hug after a busy day.
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Why You'll Love This Recipe
Honestly, this Spicy Mexican Pasta Bake Recipe has become a go-to for me whenever I want something a little different but still super comforting. It’s a feast of bold flavors combined with a cozy, cheesy pasta base that always hits the spot.
- Simple & flavorful: The taco seasoning and enchilada sauce turn standard pasta into a fiesta of taste without extra fuss.
- Family-friendly: Even picky eaters tend to ask for seconds — the spices are bold but balanced.
- One dish wonder: Everything bakes together, so clean up is a breeze.
- Perfect for leftovers: It reheats beautifully, making meal prep or quick dinners a win.
Ingredients & Why They Work
This recipe blends classic Mexican flavors with comfort-food pasta basics. Each ingredient brings something important — whether it’s texture, spice, creaminess, or a smooth sauce to hold it all together.
- Olive oil: Helps soften the veggies and gives a subtle richness without overpowering the spices.
- Onion & green bell pepper: Classic aromatic veggies that add sweetness and crunch to the sauce.
- Garlic: A must for depth – I never skip it, especially in the creamy cheese sauce.
- Ground beef: The hearty protein base; feel free to swap with ground turkey or plant-based meat for a twist.
- Taco seasoning: Packs the classic Mexican flavor punch with minimal effort.
- Crushed tomatoes & enchilada sauce: These give the sauce body, acidity, and that signature tangy richness.
- Butter & flour (for roux): The classic duo to thicken your cheese sauce perfectly.
- Milk: Whole milk is best for creaminess, but you can use 2% if you prefer lighter.
- Colby Jack cheese: Melts beautifully with a milder bite, making the sauce silky and gooey.
- Spaghetti: This pasta holds up well in the bake and pairs perfectly with the creamy cheese sauce.
- Fresh cilantro: A bright, fresh finish that cuts through the richness.
Make It Your Way
I love mixing things up a bit with this Spicy Mexican Pasta Bake Recipe. Sometimes I make it with extra veggies like corn or black beans for added texture and color, which feels extra festive and filling.
- Variation: Once, I swapped ground beef with shredded rotisserie chicken and it was equally delicious and even quicker to prepare.
- Dairy free option: Use a plant-based milk and vegan cheese for a friendly swap without losing creaminess.
- Heat level: Adjust the spiciness by choosing mild or hot taco seasoning or adding a dash of cayenne to spice things up.
Step-by-Step: How I Make Spicy Mexican Pasta Bake Recipe
Step 1: Sauté Your Veggies and Build Flavor
Start by heating olive oil in a large skillet over medium heat. Toss in the diced onion and cook for about 3 minutes until it starts to soften — you’ll smell that lovely sweet, caramelized aroma coming through already. Add the green bell pepper next and sauté for another couple minutes; they add the perfect crunch and freshness. Then stir in the garlic for just about a minute until fragrant — watch it closely so it doesn’t burn!
Step 2: Brown the Beef and Simmer the Sauce
Now, add the ground beef directly to the skillet, breaking it apart as it cooks. Cook until nicely browned all over, then drain any excess fat to keep the dish from getting greasy. Sprinkle the taco seasoning, salt, and black pepper evenly over the meat and stir well so every bite gets that zesty flavor. Pour the crushed tomatoes and enchilada sauce over everything, giving it a good stir. Lower the heat and let it simmer for about 10 minutes — this step lets the flavors marry beautifully.
Step 3: Whisk Up the Creamy Cheese Sauce
In a separate saucepan, melt butter over medium heat. Add the minced garlic and cook for about a minute. Then whisk in the flour to make a roux; keep stirring for about a minute so it cooks off the raw flour taste but doesn’t brown. Gradually pour in the milk while whisking constantly — this keeps lumps at bay. Cook for 3 to 4 minutes until thickened, then stir in the shredded Colby Jack cheese until it melts into a creamy, dreamy sauce. Season with salt and pepper to taste.
Step 4: Combine Spaghetti and Cheese Sauce
Drain your cooked spaghetti and toss it into the cheese sauce, making sure every strand is coated with that silky, cheesy goodness. This base is what makes the dish cozy and satisfying.
Step 5: Layer and Bake Your Pasta Bake
Preheat your oven to 375°F and grease a 9×13-inch casserole dish. Spread the cheesy spaghetti mixture evenly across the dish, then spoon the spicy meat sauce on top, smoothing it out gently. Finally, sprinkle the top with extra shredded Colby Jack cheese — because you can never have too much cheese! Bake for 20 to 25 minutes until the cheese is melted, bubbly, and golden in spots.
Step 6: Garnish and Serve Warm
Once out of the oven, let it rest for a few minutes to set. Then sprinkle freshly chopped cilantro on top for a pop of color and fresh flavor. Grab a big scoop, serve it up, and watch everyone’s faces light up.
Top Tip
I’ve made this Spicy Mexican Pasta Bake Recipe a hundred times now, and if I had to share just a few nuggets of wisdom to get it perfect, they’d be these.
- Don’t skip draining the fat: I’ve learned the dish tastes much cleaner and less greasy when you remove excess beef fat before adding the sauce.
- Whisk the roux carefully: Stirring constantly while adding milk prevents lumps and gives you that perfectly smooth cheese sauce.
- Break up the beef well: Smaller crumbles make mixing easier and ensure every bite is evenly flavored.
- Let it rest before serving: A few minutes out of the oven sets the bake so it slices nicely instead of being all runny.
How to Serve Spicy Mexican Pasta Bake Recipe
Garnishes
I always top mine with fresh cilantro — it’s that hint of herbal brightness that balances the rich cheese and spicy meat. Sometimes I add a dollop of sour cream or a squeeze of fresh lime juice to brighten things up even more. And, of course, a sprinkle of extra shredded cheese never hurts!
Side Dishes
To keep the meal light but hearty, I serve this bake with a fresh green salad tossed in a tangy vinaigrette. Cornbread or warm tortilla chips with salsa also make fun side companions. And for extra veggie power, a side of roasted Mexican street corn-style veggies is fantastic.
Creative Ways to Present
For special occasions, I try layering the pasta bake in individual ramekins or mini casserole dishes — it looks charming and lets everyone have their own messy, cheesy platter. Adding colorful sliced jalapeños or diced avocado on top just before serving is another crowd-pleasing touch.
Make Ahead and Storage
Storing Leftovers
I usually let the bake cool completely, cover tightly with foil or plastic wrap, and store it in the fridge. It keeps nicely for up to 4 days — perfect for lunches or quick dinners the next few nights.
Freezing
This pasta bake freezes well if you want to make it ahead. I portion it into freezer-safe containers and freeze for up to 3 months. When thawed and reheated, it tastes almost as fresh as the day it was made.
Reheating
To reheat, I cover it with foil and warm in a 350°F oven for about 15–20 minutes. This helps keep the pasta moist and melts the cheese back to that bubbly perfection. Microwaving works in a pinch, but the oven method truly keeps the texture best.
Frequently Asked Questions:
Absolutely! Swap the ground beef for plant-based meat or extras like black beans and corn. The spices and sauces still give it that amazing Mexican flavor.
Spaghetti works really well here because it holds the cheese sauce nicely and heats evenly, but you can also use penne or rigatoni if you prefer a chunkier feel.
Yes! Colby Jack melts nicely and has a mild flavor, but cheddar, Monterey Jack, or a Mexican blend cheese would also be delicious. Just pick what you love or have on hand.
It has a nice gentle kick thanks to the taco seasoning and enchilada sauce, but it’s not overwhelmingly hot. You can easily adjust the spice by choosing milder or hotter seasoning packets or adding extra chili flakes.
Final Thoughts
Making this Spicy Mexican Pasta Bake Recipe has become one of my favorite kitchen adventures — it’s cozy, satisfying, and bursting with flavor, yet so simple to put together. I hope you enjoy it as much as I do, whether it’s for weeknight dinners or feeding a crowd. Trust me, once you try it, it’ll be a recipe you’ll make over and over again. Give it a go, and let me know how you customize it!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
Mexican Spaghetti is a flavorful casserole dish combining savory taco-seasoned ground beef in a rich tomato and enchilada sauce with creamy cheese-coated spaghetti. Baked until bubbly and topped with fresh cilantro, this comforting meal serves 6 and delivers a delightful fusion of Mexican-inspired tastes with classic pasta comfort.
Ingredients
Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 packet taco seasoning (about 1 oz)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounce can crushed tomatoes
- 15 ounce can enchilada sauce
Creamy Cheese Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded Colby Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces spaghetti cooked according to package instructions
Topping/Garnish:
- 1 ½ cups shredded Colby Jack cheese for topping
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until it starts to soften. Add the diced green bell pepper and cook for another 2 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 more minute until fragrant. Add the ground beef and cook until browned, breaking it apart. Drain any excess fat. Season with taco seasoning, salt, and black pepper. Stir well. Pour in crushed tomatoes and enchilada sauce. Simmer over low heat for 10 minutes, stirring occasionally. Set aside.
- Make the Creamy Cheese Sauce: In a saucepan over medium heat, melt butter. Add minced garlic and cook for about 1 minute. Sprinkle in flour while whisking constantly to form a roux, cooking for 1 minute. Slowly pour in whole milk while whisking to keep the mixture smooth. Cook for 3–4 minutes until thickened. Stir in shredded Colby Jack cheese until melted. Season the sauce with salt and black pepper.
- Combine Spaghetti and Cheese Sauce: Cook spaghetti according to package instructions, drain well. In a large bowl or the saucepan, toss the cooked spaghetti with the cheese sauce until evenly coated.
- Assemble the Casserole: Preheat oven to 375 degrees Fahrenheit and grease a 9×13-inch casserole dish. Spread the creamy spaghetti mixture evenly into the dish. Spoon the meat sauce over the top, spreading evenly. Sprinkle 1 ½ cups shredded Colby Jack cheese over the meat sauce.
- Bake: Bake in the preheated oven for 25 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with freshly chopped cilantro, and serve warm. Enjoy your Mexican Spaghetti!
Notes
- For a lighter version, substitute ground turkey for ground beef and use reduced-fat cheese and milk.
- You can prepare the meat sauce and cheese sauce ahead of time and assemble before baking.
- Fresh cilantro adds a bright finish, but you can omit or substitute with chopped green onions if preferred.
- Make sure to cook spaghetti al dente to prevent mushiness after baking.
- If you want extra heat, add some chopped jalapeños to the meat sauce or sprinkle chili flakes on top before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
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