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Homemade Baked Tex-Mex Spaghetti photo

Baked Tex-Mex Spaghetti

A creamy, cheesy Tex‑Mex baked spaghetti with seasoned ground meat and green chiles baked until bubbly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 7 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Wooden Spoon or Spatula
  • Whisk
  • Colander

Ingredients
  

  • 3/4 pound ground turkey or lean ground beef
  • 1/2 cup finely chopped onion
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cup milk
  • 2 (8-ounce) cans tomato sauce
  • 1 (10-ounce) can diced tomatoes and green chiles undrained
  • 8 ounces grated cheddar cheese package
  • 8 ounces grated pepper Jack cheese package
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 16 ounces angel hair pasta

Instructions
 

  • Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
  • Cook the angel hair pasta in a large pot of boiling salted water according to package directions until al dente; drain and set aside.
  • While the pasta cooks, heat a large skillet over medium and brown the ground turkey or beef until almost cooked through, breaking it up as it cooks.
  • Add the chopped onion to the skillet and sauté with the meat until the onion is tender and the meat is cooked through; remove the mixture from the skillet and set aside.
  • In the same skillet over medium heat, melt the butter. Whisk in the flour gradually to form a paste and cook, whisking, for about 2 minutes.
  • Slowly whisk in the milk until the mixture thickens, then stir in the tomato sauce and the undrained diced tomatoes with green chiles and cook, stirring occasionally, until smooth and creamy.
  • Return the cooked meat and onions to the sauce. Stir in the cheddar cheese, about 1 cup of the pepper Jack cheese, chopped cilantro, cumin, chili powder, and salt until the cheeses melt and the sauce is combined.
  • In a large bowl, combine the cooked pasta with the sauce mixture and stir until the pasta is evenly coated.
  • Pour the pasta mixture into the prepared baking dish, cover with foil, and bake for 30 minutes.
  • Remove the foil, top with the remaining pepper Jack cheese, and bake uncovered for about 5 minutes more, until the cheese is melted and bubbly.
  • Let the casserole rest a few minutes, then slice and serve, garnishing as desired.

Notes

  • Use any mild or spicy shredded cheese if pepper Jack is unavailable.
  • Cook pasta to al dente to avoid a mushy casserole.
  • Drain excess fat from the meat if needed before making the sauce.
  • Stir sauce frequently to prevent scorching when thickening.