Mexican Spaghetti Recipe

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Mexican Spaghetti, one of my favorite one-pot wonders, adds a little “spice” to your dinner table and shaves valuable time off a busy weeknight.

This recipe, also called fideo, is one that gets pulled out of the recipe box pretty frequently at my house (though I really don’t need the recipe anymore at this point, LOL), and you’ll definitely want to add it to your one-pot repertoire!

I love this recipe because it truly couldn’t be simpler and even picky eaters will call this one “a keeper.” If you don’t mind washing one more dish, you can always serve a green salad on the side (with a nice cilantro, lime vinaigrette, YUM!), though it’s really a nice meal on its own.  All it takes is a little Italian/Mexican fusion to marry taco night with everyone’s favorite pasta and create everyone’s new favorite weeknight meal!

Does your family love spaghetti recipe as much as mine? Here a some of our favorites, million dollar spaghetti, spaghetti recipe with ground beef, super-easy chicken spaghetti, and crockpot spaghetti!

What is Mexican fideo?

Fideo means “noodle” in Spanish, and authentic Mexican spaghetti is cooked using the pilaf method, similar to Mexican rice, where the noodles are toasted, sautéed a bit with aromatics, then cooked in a mixture of tomatoes, water or broth, and Mexican spices.

There’s also a version that’s a tomato-free Mexican spaghetti with sour cream and ham – espagueti a la crema con jamón. My version adds green chilies, corn, hearty ground beef, all with a generous sprinkling of cheese melting on top.

I suppose the thing that makes Mexican spaghetti fideo is that toasting step, which I skip in my recipe since it tends to make the final dish a little greasier than I’d like, but it still has all the robust flavors you’d expect from mixing Italian and Mexican cuisines.

Before You Begin

✨ Choose the right pan. Use a large, deep skillet or wide Dutch oven so there’s plenty of room for the sauce and the pasta. A cramped pan makes it harder for the spaghetti to cook evenly and can lead to sticking.

✨ Don’t drain the cans. The diced tomatoes and green chilies should go in undrained — that extra liquid is built into the recipe and helps cook the pasta to al dente right in the pan.

✨ Break the spaghetti first. Snap the dried spaghetti into thirds before you start cooking. Shorter pieces nestle into the sauce more easily, cook more evenly, and are much easier to eat in a chunky, one-pot pasta like this.

✨ Adjust the heat level to your crew. Mild taco seasoning and standard diced green chilies will keep things family-friendly. If you love a kick, look for “hot” chilies, a spicier taco mix, or add a pinch of cayenne when you stir in the seasonings.

✨ Stir occasionally while it simmers. Once the pasta is in, keep the skillet covered but give everything a good stir every few minutes. This helps prevent the noodles from clumping or sticking to the bottom and lets you add a splash of water if it’s looking too thick before the pasta is tender.

✨ Grate your own cheese. For the gooey, melty finish, grab a block of cheddar and shred it yourself. Pre-shredded cheese is convenient, but the added starches can keep it from melting as smoothly into that cozy Mexican spaghetti.

Mexican Spaghetti Ingredients + Key Notes

• Beef: I use 80/20.
• Onion: Use either a yellow or white onion.
• Taco Seasoning: I use mild so the dish is kid-friendly.
• Chilies: I like mild green chilies, again, to keep it kid-friendly. If you like things spicy, go for canned Hatch chilies.
• Tomatoes: I like the petite diced version.
• Corn: Adds a touch of sweetness and a bit of crunch.
• Tomato Sauce: Adds a great base to the sauce.
• Pasta: I use Barilla spaghetti.
• Cheese: I use either cheddar, Monterey Jack, or pepper Jack.

How To Make Mexican Spaghetti Recipe?

1. In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
2. Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water.
3. Bring to a boil.
4. Stir in noodles.
5. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente. Sprinkle with cheese.
6. Serve.

***See the full instructions below.

Recipe Notes for Mexican Spaghetti

• Let’s talk turkey – Not a ground beef fan or just want to lighten things up a bit?
  • You can easily substitute ground turkey or chicken in this recipe. You can also use leftover chicken chunks (or a store-bought rotisserie chicken) to make this a Mexican chicken Spaghetti.
• Picky about pasta – A gluten-free or whole wheat pasta works well in this dish, though you may need a touch more water and cooking time if you go the whole wheat route.
  • If you’re really watching your carbs, you can use spiralized zucchini noodles or make a Mexican spaghetti squash version. Just omit the water in the recipe and cook the sauce long enough for the flavors to meld.  
  • Toss it with steamed spaghetti squash shreds or blanched veggie pasta instead of actual spaghetti.
• Seasoning mix savvy – If you use taco seasoning mix as much as I do, it might be worthwhile to make up a big batch from scratch to keep on hand. There are lots of recipes to choose from online, and you likely have all the ingredients in the pantry already.
  • The homemade version gives you the flexibility to adjust the seasonings to your liking, perhaps lowering the salt, for example, or bumping down (or up!) the heat.
  • If you have a homemade mix to substitute in this recipe, you’ll need about 2 Tablespoons to equal a packet.

Storing + Freezing + Make-Ahead

• How Long Will This Keep In The Fridge: This will keep in the fridge for up to 4 days. Remember, as this sits in the fridge, the pasta will absorb more sauce and will change in texture.
• Can You Freeze This? No. The texture of the pasta will become mushy. I only serve this fresh.
• Make-Ahead Tips: You can brown the meat and onion in advance.
• Food Safety: If you’d like more info on food safety check out this link.

Serving Recommendations

We love this with a fresh salad like our strawberry salad, strawberry spinach salad, or even carrot salad. It’s great with garlic bread or an easy-to-make beer bread.

✦ Frequently Asked Questions

✦ Can I use a different meat instead of ground beef?

Absolutely. Ground turkey or chicken both work well here, and you can even use leftover cooked chicken (like rotisserie) cut into bite-size chunks. If you’re starting with cooked meat, stir it in when you add the spaghetti so it warms through but doesn’t dry out.

✦ What if my pasta isn’t tender but most of the liquid is gone?

Don’t panic—that’s an easy fix. Give everything a good stir, then add 2–4 tablespoons of hot water at a time, stirring between each addition, and keep simmering gently until the spaghetti is al dente. You want the pasta to be just tender with a lightly saucy skillet, not soupy.

✦ How can I make this more or less spicy?

For milder Mexican spaghetti, use mild taco seasoning and mild green chilies, and skip any extra cayenne or hot sauce at the table. For extra heat, choose a hot taco seasoning, use hot green chilies, or add a pinch of cayenne or crushed red pepper flakes when you add the seasonings. You can also serve with sliced jalapeños on top so spice-lovers can customize their bowls.

✦ Can I use a different pasta shape or gluten-free pasta?

Yes! Short shapes like penne, rotini, or shells work well; just use about 8 ounces and simmer until al dente. Gluten-free pasta also works, but it can be a little more delicate. Stir gently, keep the heat at a low simmer, and be ready to add an extra splash of water and a couple more minutes of cook time.

✦ Can I make this ahead of time?

This recipe is at its best right off the stove, but you can make it a few hours ahead. Cook it slightly shy of fully tender, cool, then reheat gently on the stove with a splash of water or broth, stirring often. Add the cheese right before serving so it stays melty and fresh.

✦ How do I store and reheat leftovers?

Store leftover Mexican spaghetti in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a spoonful or two of water if it seems thick or dry. Stir a couple of times as it warms so the pasta heats evenly.

✦ Can I freeze Mexican spaghetti?

You can, but the texture of the pasta will soften. If you don’t mind that, cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stove with a bit of water and a fresh sprinkle of cheese on top.

✦ Can I make this without a taco seasoning packet?

Yes. If you have a homemade taco seasoning you love, use about 2 tablespoons in place of the packet. If you’re mixing it on the fly, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and a pinch of cayenne to taste.

✦ What toppings go well with Mexican spaghetti?

Think taco night meets cozy pasta bowl. Try sour cream, sliced green onions, chopped cilantro, diced avocado, jalapeños, or a squeeze of fresh lime juice. A little extra shredded cheddar on top never hurts either.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

More Cozy Spaghetti Dinners You’ll Love

• Crack Chicken Spaghetti Bake – Ultra-creamy, cheesy spaghetti loaded with tender chicken, bacon, and ranch-style flavor, all baked until bubbly and golden on top. Total crowd-pleaser comfort food.
• Chicken Spaghetti with Rotel – Classic Southern-style chicken spaghetti with a creamy, cheesy
• Italian Spaghetti – Old-school, red-sauce comfort with a rich, savory tomato meat sauce simmered with Italian herbs and spooned over perfectly cooked spaghetti. Simple, hearty, and totally satisfying.
• Spaghetti and Meatballs – Tender, juicy meatballs nestled in a flavorful marinara and piled high over spaghetti for the ultimate Italian-American comfort dinner everyone loves.
• Spaghetti Pie – All the flavors of spaghetti night baked into a fun, sliceable “pie” with a pasta crust, meaty sauce, and a cheesy, golden top your family will flip for.
• School Cafeteria Spaghetti – A nostalgic blast from the past with a slightly sweet, beefy red sauce and simple spaghetti that tastes just like those classic cafeteria lunches—only better at home.
• Cowboy Spaghetti – A bold, hearty twist on traditional spaghetti with smoky bacon, tangy tomatoes, and Tex-Mex-inspired flavors that make every bite big, beefy, and totally unforgettable.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Mexican Spaghetti

Mexican Spaghetti brings south-of-the-border spices to a down-home staple -- all in one magical, easy-to-clean pot! The best food to brighten a hard day.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 4 People

Author: Kathleen

Ingredients

• ▢ 1 pound ground beef
• ▢ 1 medium yellow onion
• ▢ 1 envelope taco seasoning
• ▢ 1 (7-ounce) can dice green chilies undrained
• ▢ 1 (14.5-ounce) can diced tomatoes undrained
• ▢ 1 cup frozen corn thawed and drained
• ▢ 1 (8-ounce) can tomato sauce
• ▢ 2 3/4 cups water
• ▢ 8 ounces dried spaghetti noodles broken into thirds
• ▢ 1 cup cheddar cheese grated

US Customary - Metric

Instructions

• In a large skillet over medium heat, brown beef (1 pound), and onion until there is no longer any pink in the beef. Drain off any fat.
• Stir in taco seasoning (1 envelope), green chilies (1 can), diced tomatoes (1 can), corn (1 cup), tomato sauce (1 can), and water (2 3/4 cups) and bring to a boil. Stir in spaghetti noodles (8 ounces). Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
• Sprinkle with cheese (1 cup) and serve.

Fans Also Made:

• 
  Baked Spaghetti
• 
  Spaghetti Tacos
• 
  Taco Spaghetti
• 
  TikTok Spaghetti

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Notes

1. Let’s talk turkey – Not a ground beef fan or just want to lighten things up a bit?
   • You can easily substitute ground turkey or chicken in this recipe. You can also use leftover chicken chunks (or a store-bought rotisserie chicken) to make this a Mexican chicken Spaghetti.
2. Picky about pasta – A gluten-free or whole wheat pasta works well in this dish, though you may need a touch more water and cooking time if you go the whole wheat route.
   • If you’re really watching your carbs, you can use spiralized zucchini noodles or make a Mexican spaghetti squash version. Just omit the water in the recipe and cook the sauce long enough for the flavors to meld.  
   • Toss it with steamed spaghetti squash shreds or blanched veggie pasta instead of actual spaghetti.
3. Seasoning mix savvy – If you use taco seasoning mix as much as I do, it might be worthwhile to make up a big batch from scratch to keep on hand. There are lots of recipes to choose from online, and you likely have all the ingredients in the pantry already.
   • The homemade version gives you the flexibility to adjust the seasonings to your liking, perhaps lowering the salt, for example, or bumping down (or up!) the heat.
   • If you have a homemade mix to substitute in this recipe, you’ll need about 2 Tablespoons to equal a packet.

Nutrition

Serving: 1/4 of the recipe | Calories: 721kcal | Carbohydrates: 69g | Protein: 37g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 109mg | Sodium: 1402mg | Potassium: 1071mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1530IU | Vitamin C: 27mg | Calcium: 300mg | Iron: 6mg

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