Fall in love with this fusion of Mexican and Italian flavors that comes together in one pan and less than an hour!
My best friend has two favorite kinds of food: Mexican and Italian. And I love little more than making him a good meal. Cue the Mexican spaghetti! This simple, one-pan dish has just the right amount of heat to warm his heart, plus a ton of pasta to fill his belly. With a tangy tomato meat sauce and fragrant spices, there’s no way anyone could walk away from this meal unsatisfied.
When I was a kid, my mom used to make something similar—a stovetop spaghetti dish full of vibrant veggies and taco seasoning. But this Mexican spaghetti recipe takes it a step further by adding sweet corn kernels, tender jalapeño peppers, and a topping of melted cheddar cheese. It overflows with flavors that make me feel both nostalgic and super sophisticated. All in the comfort of my own kitchen!
As a unique yet easy fusion dish, Mexican spaghetti is perfect for almost any occasion, from birthday dinners or casual weeknights. Sharing this with family and friends creates an ideal night in for everyone.
Tips for vegetarian-friendly Mexican spaghetti
My best friend typically eats meat; I don’t. So it’s always fun to find ways to tweak recipes to accommodate us both. The easiest and yummiest replacement I’ve found for one pound of ground beef is one can of chickpeas, ground to a pulp with a fork or potato masher. It has a slightly meaty texture, but it’s totally plant-based with a decent amount of both protein and fiber. You could also use this Tofu Scramble Recipe or this Roasted Chickpeas Recipe as hearty meat replacers in this dish. Or you can skip the meat and meat substitutes altogether and enjoy a simple blend of tomato sauce, peppers, corn, and spaghetti.
How do I store leftovers?
Let leftover Mexican spaghetti cool slightly, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. While freezing this dish is possible for up to 3 months, be aware that the pasta may become mushy and the vegetables and cheese may change texture. Reheat on the stovetop over medium heat, stirring occasionally—or microwave in intervals—until the dish is steaming hot throughout.
Serving suggestions
Even though Mexican spaghetti is well-equipped to be a whole meal on its own, you can also serve it with a side of Potato Rolls, Cornbread With Creamed Corn, Keto Tortillas, or Bread Without Yeast. Jazz it up even more with a dollop of Guacamole Salsa. Personally, I like to keep the multicultural vibe by pairing Mexican spaghetti with a Mediterranean Salad.
Ingredients
- 1 pound lean ground beef
- 1/2 bell pepper diced (any color)
- 1 small yellow onion chopped
- 1 envelope taco seasoning
- 1 jalapeño seeded and diced
- 1 can diced tomatoes (14 1/2 ounces) undrained
- 1 cup frozen corn thawed and drained
- 1 can tomato sauce (8 ounces)
- 3 cups water
- 8 ounces dried spaghetti noodles broken into thirds
- 1 cup cheddar cheese shredded
- Green onions sliced, for garnish
Instructions
- In a large skillet over medium heat, cook the lean ground beef, bell pepper, and onion until the beef is browned and the onion is soft, about 8-10 minutes. Drain off any excess fat.
- Stir in the taco seasoning, jalapeño, diced tomatoes, corn, tomato sauce, and water.
- Bring the mixture to a boil. Add the spaghetti, reduce heat to low, cover, and simmer, stirring occasionally, until the pasta is al dente, about 20-25 minutes. If the liquid evaporates before the pasta is ready, add a splash of water and cover until the desired doneness.
- Remove from heat. Sprinkle the shredded cheddar cheese over the hot spaghetti. Stir briefly until the cheese slightly melts. Garnish with green onions, if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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