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
Scale
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
