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Mexican Spaghetti is an easy, one-pot dinner recipe that the entire family will love! With perfectly seasoned taco meat, tender noodles, and melty cheese, this budget-friendly meal is packed with flavor and on the table in under 30 minutes.
Looking for more creative spins on classic tacos? Try out Taco Casserole, Taco Soup, and Mexican Lasagna next!
The One-Pot Mexican Spaghetti Your Busy Weeknights Need
A sweet reader recently told me about a cherished Mexican Spaghetti casserole his late wife used to make. With his blessing, I gave it a one-pot makeover, perfect for today's busy schedules.
Instead of cooking pasta and taco meat separately, then baking them together in a casserole dish, this version comes together in one pot. That means bold flavor, less mess, and dinner on the table in under 30 minutes.
- My reader's review? It's excellent and so easy to make.
- My family's? You'd better double this next time.
Safe to say, this recipe knocks it out of the park! I can't wait for you to try this one!
Happy Cooking! xo Kristen
Mexican Spaghetti Ingredients
- Pasta: Spaghetti noodles are best, as the name implies, but rotini or elbow noodles can be swapped in (adjust cook time slightly).
- Meat: Ground beef, turkey, or chicken.
- Onion: A diced yellow or white onion builds layers of flavor.
- Taco Seasoning: Store-bought or homemade taco seasoning.
- Diced Tomatoes with Green Chilies (AKA Rotel tomatoes). Opt for mild to keep this dish family-friendly. Your favorite salsa would work as a substitute.
- Tomato Sauce: Plain; to make the dish saucy.
- Cheese: Sharp cheddar, Colby, or Monterey Jack, shredded. Pro-tip: Grate the cheese yourself for the smoothest melt.
- Toppings: Think classic taco toppings like chopped cilantro, sour cream, avocado, tomato, green onion, jalapeño peppers, black olives, etc.
How to Make One-Pot Mexican Spaghetti
As I have stated, this is a super simple recipe perfect for a weeknight family dinner. While you will find the full recipe in the recipe card, the following tips are designed to be helpful.
- Puree tomatoes. Place the diced tomatoes (or salsa) in a small food processor or blender and blend until smooth. Set aside to use for the spaghetti.
Note from Kristen
I started blending the tomatoes because my son dislikes chunks of tomato. After trying both versions, we all agreed blended tomatoes gives the sauce a better texture and richer flavor. I now consider this step non-negotiable.
- Brown meat. Brown the meat and diced onion until cooked through, crumbling the meat into bite-sized pieces as it cooks. Remove from the heat and drain off any grease, if needed.
- Bring the mixture to a boil. Add taco seasoning, pureed tomatoes, tomato sauce, and water, and bring to a boil.
- Simmer spaghetti. Break the spaghetti noodles in half and add to the pan. Lower the heat and simmer, stirring often, until the noodles are tender, adding a splash of water if needed.
Kristen's tip
The amount of water needed is based on many factors (heat level, type of pan, altitude, etc.). Start with 2 ½ cups of water. If the noodles absorb the liquid before they're tender, add more water, ¼ cup at a time, until fully cooked.
- Finish with cheese. Once the pasta is tender, remove from heat and top with cheese. Let it sit for a few minutes so the cheese melts beautifully.
- Add toppings. This Mexican Spaghetti is fantastic as-is, but I'm always team "more toppings, the better." Pile on your favorites!
Recipe Modifications
- Meatless Mexican Spaghetti: Omit the ground meat and onion from the recipe. Begin the recipe by bringing the taco seasoning, tomato sauce, diced tomatoes, and water to a boil. Stir 1-2 cans of drained and rinsed black beans or pinto beans into the spaghetti before adding cheese.
- Optional Additions: Stir in frozen corn kernels or canned beans (drained and rinsed) before topping with cheese. Add diced bell peppers or minced jalapeños to the beef mixture along with the onion.
- Creative Topping Ideas: Beyond the classic taco toppings, this Mexican Spaghetti is delicious when topped with black bean and corn salsa or street corn salad. The contrast between the cold and warm dishes is surprisingly satisfying.
Notes on Yield & Storage
Plan on 4-6 servings. My family of 4 demolished this pot of Mexican Spaghetti. But if you are feeding younger children or teens with smaller appetites, you are likely to get closer to 6 servings.
Leftovers (if you have any!) keep well for up to 3 days in the fridge. Reheat in the microwave in a heat-safe dish, covered with a damp paper towel to prevent drying out.
More Easy One-Pot Dinner Recipes
When it comes to busy nights, I love turning to one-pan dinner recipes, like this Mexican Spaghetti. Below are a few more favorites.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Mexican Spaghetti
Video
Ingredients
- 1 (10-oz) can diced tomatoes with green chilies
- 1 teaspoon oil
- 1 pound lean ground beef, or ground turkey or chicken
- 1 small yellow onion, minced
- 2 tablespoons taco seasoning
- 1 (8-oz) can tomato sauce
- 2 ½ cups water, + more as needed
- 8 ounces spaghetti, broken in half
- 1 cup cheddar cheese, grated by hand
- chopped cilantro, sour cream, avocado, tomato, green onion, jalapeño peppers, black olives, etc., for serving
Instructions
- Begin this recipe by blending the diced tomatoes with green chiles in a small food processor fitted with an s-blade or a small blender. Set to the side.
- Heat oil in a large dutch oven or stock pan. Once heated, add in the ground meat of choice, along with the minced onion. Saute the mixture, breaking the meat up into bite-sized pieces, until fully browned and cooked through. Drain off any grease if needed.
- Return the pan to the heat, add in the taco seasoning, blended tomatoes, tomato sauce, and 2 ½ cups of water. Stir together and then bring to a boil.
- Once boiling, add the broken spaghetti noodles to the pan. Lower the heat to medium and simmer uncovered for 15-18 minutes, stirring often, until the noodles are al dente. If you feel the liquid is evaporating too quickly, add up to an additional ¼ cup of water at a time, as needed. I find I typically need 3 cups of water.
- Once the noodles are tender, remove the pan from the heat and stir in the grated cheddar. Let sit for a few minutes to allow it to slightly cool and the cheese to melt.
- Serve garnished with cilantro, sliced avocado, or any desired toppings of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made Kristen’s new recipe twice and it is an absolute 5 star 🏆 winner. It’s an easy recipe and the flavor is delightful. Your family will likely leave no leftovers for tomorrow night. Kristen has several great suggestions for toppings but I make her Mexican Corn Salad and use it as a topping. Give this new recipe a try and you will be delighted with a great tasting dinner.
Thank you for sharing, David! I am so happy to hear this recipe is now a favorite and will be on repeat. And what a great idea topping it with the Street Corn Salad.