Mexican Spaghetti is a easy casserole recipe full of ground beef, peppers, onions, tomatoes, spaghetti, and topped with a savory cheese blend.
Tex-Mex or Mexican food, as it’s referred to by some, has been an American favorite for years. From enchilada casserole, chorizo breakfast burritos, to chicken and cheese quesadillas, Tex-Mex encompasses a wide assortment of food.
With that being said, this genre of food can get old, real fast. Enter this Mexican Spaghetti.
With a few exceptions in condiments, they’re the same dish. For this reason, we have seen a rise in new Mexican fusion recipes like Mexican lasagna and Mexican spaghetti casserole.
This dish is a prime example of Mexican-Italian fusion. Here we have all the flavors of a traditional Tex-Mex meal; like tomatoes, peppers, cheese, and onions.
Kim’s Grandmother made this Mexican Spaghetti for us for years, and I loved it! It was savory, spicy, and cheesy.
What’s not to love, right? Moreover, she made it with love and that mattered more to us than anything else.
How to Make Mexican Spaghetti:
Start by preheating the oven to 400°F and greasing a 2.5-quart baking dish. Bring a large pot of salted water to a boil, and cook the spaghetti noodles according to the package directions.
Meanwhile, heat a large skillet over medium heat. Cook the ground beef, onion, and peppers until the beef is no longer pink.
Drain any excess grease, then return the beef to the pan. Add the tomatoes and green chiles, tomato sauce, water, cooked spaghetti, cayenne, salt, and pepper.
Stir to combine, and bring to a simmer for 5 to 10 minutes. Transfer the ingredients to the prepared baking dish.
Bake for 10 minutes, then remove from the oven. Top with shredded cheese, and bake for 10 more minutes.
Tips and Frequently Asked Questions:
How do you keep the spaghetti noodles from getting too soft?
The noodles are technically cooked twice, once on the stove and another time in the oven.
To keep them from getting too soft, drain them from the boiling water on the stove when they’re al dente and still have a bit of a bite. They’ll finish cooking in the oven.
Can you cook the spaghetti in only tomato or marinara sauce?
Yes, if you’d like to leave out some of all of the other ingredients and use only canned tomato sauce, it’s doable. Simply increase the amount of water used to compensate for the canned tomatoes.
The texture will be slightly different than how the recipe is originally written.
Can you reduce the ground beef?
Yes, the ground beef can be reduced to 1 pound.
Can you use chicken instead of beef?
Sure! However, now the recipe would be for chicken spaghetti which is another recipe altogether. We’d recommend using cooked chicken, not raw chicken.
Can you used jarred pasta sauce instead of canned sauce?
Yes, absolutely! If you’d like to substitute your favorite jarred or homemade pasta sauce in place of the canned tomatoes and canned tomato sauce, just make sure to substitute in equal amounts.
Don’t forget to check out our Mexican Spaghetti web story!
Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!
- 2 Pounds Lean Ground Beef
- 1 Cup White Onion, diced
- ½ Cup Green Bell Pepper, diced
- 1 (15 Ounce) Can Tomatoes and Green Chiles
- 2 (8 Ounce) Cans Tomato Sauce
- ½ Cup Water
- 8 Ounces Spaghetti Noodles, cooked
- 1-2 Teaspoons Cayenne or Red Pepper Flakes, adjust to tastes
- Salt and Pepper, to tastes
- 1 Cup Cheddar Cheese, shredded
- Preheat the oven to 400°F, and grease a 2.5-quart baking dish. Set aside.
- Heat a large skillet over medium heat. Add the ground beef, onions, and green peppers. Cook until the ground beef is no longer pink. Remove from heat, and drain excess grease.
- Add the tomatoes and green chiles, tomato sauce, water, cooked spaghetti, cayenne, salt, and pepper. Stir to combine.
- Simmer for 5 to 10 minutes, then transfer to the prepared baking dish. Bake for 10 minutes.
- Remove from the oven, and top with cheddar cheese. Bake for an additional 10 minutes.
- Serve warm, and store leftovers in the refrigerator for up to 3 days.
*The calorie count is an approximation based on the ingredients listed in the recipe.
*For this recipe we used a Monterey Colby Jack cheese blend.
*See the post for tips about substitutions!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1.25 Cups
Amount Per Serving: Calories: 403Total Fat: 19gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 115mgSodium: 583mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 39g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.