A one-pot meal that’s nutritious, flavorful, and easy to make, this Mexican Spaghetti is ideal for busy weeknights. It combines familiar taco flavors with pasta for a comforting, unique dinner the whole family will enjoy.
Mexican Spaghetti Recipe
Mexican-inspired dishes are some of my favorites — tacos, enchiladas, burritos and more. This Mexican Spaghetti isn’t an authentic Mexican recipe, but it captures those familiar flavors in a comforting pasta dish. Ground chicken (or another lean protein), sautéed vegetables, taco seasoning, tomatoes and melted cheese come together in one skillet to create a hearty, satisfying meal.
It’s great for weeknight dinners and holds up well for meal prep. After one try, this Mexican-style pasta is likely to become a regular in your dinner rotation.
FEATURED COMMENT
Recipe Ingredients
- Ground chicken – Use lean ground chicken (90% lean or higher). You can substitute ground turkey, lean ground beef, or pork if preferred.
- Taco seasoning – This brings the Mexican flavor profile to the dish. Use store-bought or homemade seasoning.
- Tomatoes and tomato sauce – Canned diced tomatoes and tomato sauce form the base of the sauce and work well with the seasoning.
- Banza spaghetti noodles (or any spaghetti) – Chickpea pasta adds extra protein, but regular pasta works too; adjust liquid and cooking time as needed.
- Cheese – Pepper Jack and Colby Jack are used here for flavor; a Mexican cheese blend or cotija can also be used as a topping.
See the recipe card below for full ingredient quantities and the complete nutrition breakdown.
Serving suggestions
Serve this skillet with a fresh dip or salad to round out the meal. Mexican Street Corn Dip, a simple guacamole, or a crisp taco-style salad pair exceptionally well.
How to Make This Recipe
1. Heat a large, slightly deep skillet over medium heat and spray lightly with cooking oil. Add ground chicken, minced garlic, diced white onion and diced bell pepper. Sprinkle in the taco seasoning and cook, breaking the meat apart, until the chicken is no longer pink and the vegetables have softened.
2. Add the diced tomatoes, tomato sauce and water, stirring to combine. Bring the mixture to a gentle boil so the flavors meld.
3. Break the spaghetti noodles into thirds and add them to the skillet. Press and stir so the noodles are mostly submerged and coated with the sauce; the sauce will cook and finish the pasta.
4. Reduce heat to medium-low and cover the skillet. Simmer for about 25 minutes, stirring every 5 minutes to prevent the noodles from clumping or sticking. If using regular pasta instead of chickpea pasta, you may need an extra 1/4 cup of water and a few additional minutes of simmering.
5. When the noodles are tender and the sauce has been absorbed, remove from heat. Top with shredded cheese, cilantro, chopped green onion and avocado slices. Serve immediately and enjoy!
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 60–90 seconds or warm on the stovetop until heated through.
Chickpea pasta tends to cook faster than traditional wheat pasta. Stir frequently while simmering so the noodles don’t stick to the pan. If using regular pasta, add about 1/4 cup more water and simmer a few minutes longer.
Combine 1 tsp each of smoked paprika, chili powder, sea salt, cumin, onion powder, garlic powder and oregano with a crack of black pepper. Adjust amounts to taste; spices lose potency over time, so fresh spices work best.
Swap spaghetti for penne, fusilli, bowties or shells. Use spaghetti squash or zoodles for a lower-carb option. Substitute proteins with ground turkey, beef, crumbled tofu or tempeh. Try cotija or a Mexican cheese blend as a topping. Add jalapeño for heat or extra vegetables like zucchini, corn or mushrooms.
More Recipes You’ll Love
Mexican Caesar Salad
Street Corn Mexican Brussel Sprouts
Cheesy Mexican Skillet {One Pan}
Mexican Street Corn Dip (Elote Dip)
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Mexican Spaghetti
Equipment
- skillet
- knife
- cutting board
- rubber spatula
- measuring cups and spoons
Ingredients
- 1 lbs ground chicken, 90% lean or higher
- 1 packet taco seasoning
- 1 white onion, diced
- 1 cup bell pepper, diced
- 1 tsp minced garlic
- 1 tbsp cilantro, chopped
- 1 can (8 oz) tomato sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups water
- 1 box Banza spaghetti noodles (or preferred spaghetti)
- 2 tbsp green onion, chopped
- 1/2 cup Pepper Jack cheese, shredded
- 1/2 cup Colby Jack cheese, shredded
Instructions
- Prepare the vegetables: dice the white onion and bell pepper.
- Heat a large skillet over medium heat. Spray lightly with cooking oil, then add ground chicken, minced garlic, diced onion, diced bell pepper and taco seasoning. Cook until the chicken is no longer pink and the vegetables are softened.
- Add the diced tomatoes, tomato sauce and water. Stir and bring to a gentle boil.
- Break the spaghetti into thirds and add to the skillet. Stir to make sure the noodles are coated and mostly submerged in the sauce.
- Lower heat to medium-low, cover and simmer for about 25 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
- When the noodles are tender, top with shredded cheese, cilantro, green onion and avocado if desired. Serve immediately.
Nutrition
Video
Notes
more of our favorite Mexican Recipes…
- Chicken Taco Casserole
- Elote in a Cup
- Mexican Spaghetti
- Pomegranate Guacamole
- Banana Margarita
- Cheesy Mexican Skillet {One Pan}
- Mexican Street Corn Dip
- Mini Quesadillas (so easy!)
- Avocado Crack Dip
- Spicy Mezcal Palomas
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Search ‘A Paige Of Positivity’ in MyFitnessPal to find Mexican Spaghetti nutrition. For the most accurate macronutrient and calorie totals, input each ingredient into your MyFitnessPal diary.
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