Baked Mexican Spaghetti (Easy Taco Spaghetti)
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Enjoy all the flavors of taco night in a hearty pasta dish! Mexican Spaghetti is loaded with tomatoes, peppers, seasoned ground beef, and plenty of cheese. Have this casserole on the table in under an hour!
Why You’ll Love This Mexican Spaghetti Recipe
Ingredient Notes
- Ground beef — I like to use lean ground beef so there’s less excess fat to drain once it’s been cooked.
- Spaghetti — This recipe works well with regular, whole grain, or even gluten-free noodles!
- Fresh veggies — Diced white onion and green peppers are the flavor foundation of the sauce. If you prefer a little extra sweetness, try a yellow or red bell pepper instead.
- Canned tomatoes — Choose diced tomatoes with green chilies for extra heat. They come in mild or hot, so you can customize the dish to your preferred level of spice. This recipe also calls for a small can of tomato paste to help thicken the sauce.
- Taco seasoning — Grab a packet of mild or hot taco seasoning (to suit your level of spice). Or, use 2 tablespoons of my homemade Mexican spice mix made with chili powder, cumin, onion powder, garlic powder, red pepper flakes — all spices you probably have in your pantry right now!
- Cheese — You will need half a block of cream cheese for the sauce, plus plenty of shredded cheddar cheese for the top of the casserole. I like to use a Mexican cheese blend, which has cheddar and Monterey Jack, but feel free to use your favorite!
How to Make Mexican Pasta Bake
Once you try this Mexican spaghetti casserole it is sure to land a spot on your weekly menu rotation — it’s that easy and delicious!
STEP 1 | Cook the veggies and ground beef
Sauté the onions and bell pepper in a large skillet over medium-high heat until softened. Stir in the garlic, then add the meat and cook until browned.
While you work on the sauce, start boiling water in a large pot, then cook the spaghetti according to the package directions until al dente.
STEP 2 | Add tomatoes and seasoning
Start with the taco seasoning so the beef can really absorb the flavor. Pour the tomatoes, paste, and water over the top, then stir until combined. Simmer for a few minutes.
STEP 3 | Stir in the cream cheese
Remove the pan from the heat and add the cream cheese. Slicing it into smaller pieces will help it melt into the sauce faster.
STEP 4 | Toss sauce with noodles
Add the drained pasta to the skillet and toss until everything is well combined.
STEP 5 | Bake
Transfer the Mexican spaghetti to a casserole dish and cover with shredded cheese. Bake until the cheese has melted, then serve with your favorite toppings.
Tips from the Home Chef’s Kitchen
If you love today’s recipe, next time try my classic Italian Baked Spaghetti, this easy Pepperoni Pizza Pasta Bake, or Southern Baked Mac and Cheese packed with chicken and leafy greens — YUM!.
Variations and Substitutions
- In place of the pound of ground beef, use ground turkey or chicken for a dish that is just as delicious.
- Substitute rotini for the dry spaghetti to stretch the servings — the casserole just might not hold together as well.
Storage and Reheating Tips
- Once cooled, store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat in the microwave or oven until warmed through.
Frequently Asked Questions
Yes! Simply prepare the casserole as directed, then cover it tightly with foil and refrigerate until you are ready to bake. It can be assembled up to 24 hours in advance.
Mushrooms would be a wonderful addition — sauté them with the onion and bell pepper. You could also stir in some corn or black beans before the dish goes in the oven for extra pops of sweetness and fiber.
Looking for More Kid-Friendly Dinner Ideas?
More family favorites perfect for weeknights are these easy Meatloaf Muffins, Homemade Sloppy Joes made in just 30 minutes, and my crispy Air Fryer Chicken Legs!
Serving Suggestions
Add a basket of Mexican cornbread muffins to the table, or whip up this incredible Street Corn Salad for a refreshing side.
Don’t forget the toppings! This Mexican pasta casserole is extra tasty with fresh cilantro, green onions, or extra diced tomatoes. You could even add a dollop of sour cream or freshly sliced avocado if you’d like.
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Mexican Spaghetti
Ingredients
- 1 lb. spaghetti noodles
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- ½ cup green bell pepper diced
- 3 cloves garlic minced
- 1 lb. ground beef
- 2 (10-oz.) cans Rotel diced tomatoes and green chilies mild or hot
- 1 (6-oz.) can tomato paste
- 1 pkg. taco seasoning mild or hot
- 1 ½ cups water
- 4 ounces cream cheese
- 2 cups shredded Mexican blend cheese (Monterey Jack and Cheddar)
- cilantro, diced tomatoes, and sliced green onions for serving, if desired
Instructions
- Preheat the oven to 350 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- Prepare the spaghetti noodles as directed on the package and drain.
- While the spaghetti is cooking, in a large deep skillet over medium high heat warm the olive oil. Add the diced onions and bell pepper and saute for 3 – 4 minutes, until softened. Stir in the garlic and cook until fragrant, about a minute.
- Crumble the ground beef into the skillet and cook, stirring often, until no longer pink (about 5 minutes). Drain off any excess grease.
- Sprinkle the taco seasoning on top of the meat, then add the diced tomatoes and chilies, tomato paste and 1 1/2 cups water. Continue cooking until the tomato paste is incorporated and the mixture is bubbly, 3 to 4 minutes.
- Remove the skillet from the heat and add the cream cheese, stirring until the cheese is melted. Add the cooked noodles and toss until coated.
- Turn the spaghetti into the prepared casserole dish and top with the shredded cheese. Bake for 20 to 25 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving, then garnish with fresh cilantro, fresh diced tomatoes, or sliced green onions, if desired.
Notes
- Don’t serve this right away! Letting it rest allows the casserole to hold together so you can dish up perfect squares with a little bit of everything inside.
- For smaller groups, halve the recipe and bake in a 9-inch square or 11×7-inch baking dish.
- In a hurry? Skip the baking step and serve your Mexican pasta directly from the skillet! Once you toss the noodles with the beef mixture, sprinkle the shredded cheese over the top. Cover with a lid until the cheese has melted, then dish it up.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This was a huge hit with my family! I made it last night, and put it into a crock pot instead of the oven so it would stay hot for all of my family (everyone arrives at different times throughout the evening). It was so good that they wanted some for their lunches today. Needless to say, the pot is empty. I will be making this again! Thank you for this yummy recipe!