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Homemade Mexican Spaghetti photo

Mexican Spaghetti

A quick one-pan Mexican-style spaghetti with seasoned ground meat and a cheesy finish.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • large Dutch oven or large stockpot
  • small food processor or blender
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Cheese Grater

Ingredients
  

  • 1 (10-oz) diced tomatoes with green chiles
  • 1 teaspoon oil
  • 1 pound lean ground beef or ground turkey or chicken
  • 1 small yellow onion, minced
  • 2 tablespoons taco seasoning
  • 1 (8-oz) can tomato sauce
  • 2.5 cups water + more as needed
  • 8 ounces spaghetti, broken in half
  • 1 cup cheddar cheese, grated hand-grated
  • chopped cilantro for serving
  • sour cream for serving
  • avocado sliced, for serving
  • tomato for serving
  • green onion for serving
  • jalapeño peppers for serving
  • black olives for serving

Instructions
 

  • Place the diced tomatoes with green chiles in a small food processor or blender and pulse until mostly smooth; set aside.
  • Heat 1 teaspoon oil in a large Dutch oven or stockpot over medium-high heat.
  • Add the ground meat and minced onion and cook, breaking the meat into bite-sized pieces, until browned and cooked through, about 6–8 minutes; drain excess fat if necessary.
  • Return the pot to the heat and stir in 2 tablespoons taco seasoning, the blended tomatoes, the 8‑oz can of tomato sauce, and 2 1/2 cups water; bring to a boil.
  • Once boiling, add the broken spaghetti, reduce heat to medium, and simmer uncovered, stirring often, until the pasta is al dente, about 15–18 minutes. Add additional water in 1/4 cup increments if liquid is evaporating too quickly (you may need about 3 cups total).
  • When the noodles are tender, remove the pot from heat and stir in the grated cheddar until melted; let sit a few minutes to finish melting.
  • Serve topped with chopped cilantro and desired toppings such as sour cream, avocado, tomato, green onion, jalapeño, or black olives.

Notes

  • Use Rotel (diced tomatoes with green chiles) mild for family-friendly spice.
  • Your favorite salsa can substitute for the diced tomatoes; blend before using.
  • Short pasta shapes (elbow or rotini) can be used but may change cooking time.
  • For homemade taco seasoning, combine 1 tbsp chili powder, 1 tsp cumin, 3/4 tsp salt, 3/4 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp oregano, and 1/8 tsp crushed red pepper.
  • Leftovers keep in an airtight container in the fridge up to 3 days.