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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!
Pasta and tacos are the ultimate comfort food meals, so why not combine them into one delicious dish?
This recipe doesn’t take long to put together, making it perfect for busy weeknights! There are even a few time-saving tips if you find yourself running behind in the evenings.
I also have a similar recipe featuring classic Italian flavors or a Southern-style mac and cheese that’s packed with chicken and leafy greens.
No matter what you’re craving, there’s usually a comforting casserole recipe to do the trick!
Key ingredients & substitutions for Mexican Spaghetti
- Ground beef — I like to use a leaner blend so there’s less grease to drain once it’s been cooked. Ground chicken or turkey would be just as delicious, too.
- Spaghetti — This recipe works well with regular, whole grain, or even gluten-free noodles! You could even substitute rotini to stretch the servings — the casserole just might not hold together as well.
- Fresh veggies — Diced onion and green bell pepper 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 chiles 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 — Another great way to adjust the level of spice in your Mexican spaghetti! Grab a packet of your favorite from the store or use 2 tablespoons of a homemade blend.
- Cheese — You will need half a block of cream cheese for the sauce, plus plenty of shredded cheese for the top of the casserole. I like to use a Mexican blend, which has cheddar and Monterey Jack, but feel free to use your favorite!
How to make Mexican pasta?
STEP 1 | Cook the veggies and ground beef
Sauté the onions and bell pepper until softened. Stir in the garlic, then add the meat and cook until browned.
While you work on the sauce, boil the spaghetti according to the package directions.
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
- 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.
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.
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.
Mushrooms would be a wonderful addition — sauté them with the onion and bell pepper.
You could also stir in some corn before the dish goes in the oven for extra pops of sweetness.
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 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
- 1/2 cup yellow onion diced
- 1/2 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 1/2 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.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
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!