Mexican Spaghetti is an easy one-pot recipe that blends comforting pasta with bold Tex‑Mex flavors. Ready in minutes, this dish combines pasta, vegetables and seasoned meat for a hearty weeknight meal.
Why this Mexican Spaghetti Recipe is a Keeper
This recipe is a winner because it’s fast, simple and made in one pot—great for busy evenings and minimal cleanup.
- Quick: About 30 minutes from start to finish.
- Everyday Ingredients: Uses common pantry and fridge staples.
- Pantry-Friendly: Likely you already have most items on hand.
- Flexible: Easy to adapt for vegetarian diets or to swap proteins.
- Full Flavor: Savory, slightly spicy and crowd-pleasing.
How Spicy is Mexican Spaghetti?
The heat level is up to you. Use mild taco seasoning and enchilada sauce for a gentle flavor, or choose spicy varieties and extra chili for more kick.
Ingredient Notes to Make Mexican Spaghetti
This recipe uses simple, easy-to-find ingredients. Below are the main items and helpful notes:
- Ground beef: Lean or an 80/20 blend works well for flavor and texture.
- Taco seasoning: Use store-bought or make your own to control salt and heat.
- Enchilada sauce: Replaces a traditional tomato sauce and gives the dish its characteristic flavor.
See the recipe section below for full ingredient amounts and measurements.
Prep Ahead Suggestions for this Skillet Pasta
Prep work can save time on the day you cook. Consider these make-ahead steps:
- Brown the meat: Cook ground beef, turkey or chorizo ahead and refrigerate until ready to use.
- Prepare sauce: Make enchilada sauce or mix seasonings in advance so everything is ready to combine.
Pro Tip When You Try this Recipe
Let the sauce simmer so flavors can meld. Simmering for 20–30 minutes (stirring occasionally) deepens the taste and produces a more satisfying dish.
How to Make Mexican Pasta
This one‑pot Mexican spaghetti comes together in three straightforward steps—perfect for weeknights.
Refer to the recipe card below for exact measurements and full instructions.
1. Cook the Meat
In a large skillet, cook ground beef, chorizo (optional), diced onion and minced garlic over medium-high heat until the meat is no longer pink. Drain excess fat and stir in taco seasoning.
2. Add the Spaghetti and Sauce
Pour in diced tomatoes (with juice), enchilada sauce and water. Break spaghetti into thirds and add to the skillet. Stir to combine so the pasta is submerged in the sauce.
3. Cook Noodles and Add Cheese
Reduce heat to a simmer, cover and cook 20–25 minutes until pasta is al dente, stirring occasionally to prevent sticking. Sprinkle shredded cheese on top, cover briefly until melted, and garnish with sliced green onions before serving.
How to Store, Reheat and Use Leftovers
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat individual portions in the microwave in short intervals or warm larger portions on the stove over medium heat.
- Repurpose: Turn leftovers into a baked skillet casserole by adding extra cheese and baking until bubbly.
Variations and Substitutions
This recipe is versatile—try these swaps to suit your tastes or dietary needs.
- Pasta choices: Use whole wheat, protein-enriched or vegetable-based pasta.
- Cheese: Substitute Colby Jack with a Mexican blend, cheddar or Monterey Jack.
- Proteins: Swap beef and chorizo for ground turkey, chicken, or use plant-based crumbles for a vegetarian option.
Recipe FAQs
Serve alongside simple sides like sautéed green beans, Mexican rice, beans, or a fresh salad to balance the richness.
This dish works well as a main course, especially when served with lighter sides or a vegetable.
Yes—add diced bell peppers, canned Rotel, corn or other vegetables for color and texture.
Expert Tips to Love This Recipe
- Scale easily: Double the recipe for a crowd and cook in batches if needed.
- Toppings: Add avocado, queso fresco, sour cream, cilantro, salsa or diced jalapeños.
- Adjust spices: Add cumin, chili powder or black pepper to taste.
- Thicken sauce: If too thin, thicken with a small slurry of cornstarch and water.
- Prevent clumping: Stir periodically while simmering so the pasta cooks evenly and doesn’t stick together.
- Chicken option: Substitute ground or shredded chicken for a lighter version.
Mexican Spaghetti
Ingredients
- 1 pound ground beef
- ½ pound ground chorizo (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons taco seasoning (about 1 packet)
- 8 ounces diced tomatoes (1 can)
- 10 ounces red enchilada sauce (1 can)
- 2 cups water
- 8 ounces spaghetti noodles
- 1 cup Colby Jack cheese, shredded
- 2 tablespoons green onion, chopped
Instructions
- In a large skillet, cook ground beef, chorizo (if using), diced onion and minced garlic over medium-high heat until meat is no longer pink. Drain excess fat and stir in taco seasoning.
- Add diced tomatoes with their juice, enchilada sauce and water. Break spaghetti into thirds and add to the skillet. Stir to combine so the pasta is covered by the sauce.
- Reduce heat to a simmer, cover and cook 20–25 minutes, stirring occasionally, until pasta is al dente.
- When pasta is done, sprinkle cheese over the top, cover and let sit a few minutes until cheese melts. Garnish with sliced green onions and serve.
Notes
- Make ahead: Brown meat and store sauce separately for faster assembly.
- Double the recipe: Increase ingredients proportionally and cook in batches if needed.
- Toppings: Avocado, queso fresco, sour cream, cilantro and salsa work well.
- Thicken sauce: Use a cornstarch slurry if the sauce is too thin.
- Vegetarian option: Replace meat with plant-based crumbles or hearty vegetables.
- Stir while simmering: Prevents the pasta from sticking and clumping.
Nutrition
Carbohydrates: 38 g
Protein: 30 g
Fat: 32 g
Sodium: 975 mg
Nutrition information are estimates and should be verified with a trusted resource if needed.
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This recipe is a personal adaptation inspired by Tex‑Mex flavors and is designed for home cooks. It is not presented as an authentic traditional recipe but as an accessible, flavorful weeknight meal option.