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.

Course Main Course

Cuisine Mexican

Keyword How Do I Make Mexican Spaghetti Recipe, How To Make Mexican Spaghetti Recipe, Mexican Spaghetti, Mexican Spaghetti Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Calories 721kcal

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.

Notes

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.

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