Mexican Spaghetti Recipe

Mexican spaghetti changed everything about weeknight dinners in my house. I still remember the first time I made this dish Henry walked into the kitchen, took one look at the skillet, and said, “Wait, is that spaghetti or tacos?” Honestly? It’s the best of both worlds, and my kids can’t get enough of it.

This one pot Mexican spaghetti combines everything I love about comfort food: tender pasta, seasoned ground beef, melty cheese, and just enough spice to keep things interesting. Plus, it all comes together in one pan, which means less cleanup and more time with the family. Trust me, once you try this cheesy Mexican pasta, you’ll be making it on repeat.

If you’re looking for more easy dinner ideas, check out my taco macaroni and cheese recipe it’s another family favorite that brings those bold Mexican flavors to pasta night.

Why You’ll Love This Mexican Spaghetti

• One pan wonder Everything cooks in a single skillet, so cleanup is a breeze
• Ready in under 40 minutes Perfect for busy weeknights when you need dinner fast
• Kid-approved flavor Isabella, Emma, and Noah all give this one two thumbs up
• Customizable heat level Make it as mild or spicy as your family likes
• Budget-friendly Uses simple pantry staples and ground beef
• Cheesy and comforting That melted Mexican cheese blend makes everything better

Ingredients You’ll Need for Mexican Spaghetti

Here’s what you’ll need to make this ground beef spaghetti recipe. I love that most of these ingredients are things I already have on hand.

For the base:

• 1 lb ground beef I use 80/20 for the best flavor
• 1 onion, chopped Yellow or white onion works great
• 1 poblano pepper, chopped Adds a mild, smoky flavor
• 5 garlic cloves, diced Fresh is best, but jarred works in a pinch

Spices:

• 1 tbsp chili powder his brings the Mexican flavor
• 2 tsp smoked paprika Adds a subtle smokiness
• 2 tsp cumin A must for that authentic taste
• 2 tsp garlic powder Extra garlic never hurt anyone
• 1 tsp dried oregano Mexican oregano if you have it
• Salt and pepper Season to your taste

Tomato components:

• 6 oz tomato paste Creates a rich, thick sauce
• 28 oz can of fire roasted tomatoes These add so much flavor
• 8 oz can of tomato sauce Helps create the perfect consistency

Everything else:

• 2 cups frozen corn Straight from the freezer works perfectly
• 3 cups beef broth This cooks the pasta right in the sauce
• 16 oz spaghetti Thin pasta works best here
• 2 cups Mexican cheese blend Monterey jack and cheddar are perfect
• Cilantro, avocado, jalapeño, and cotija cheese Optional but amazing for topping

How to Make Mexican Spaghetti

Making this easy weeknight pasta dinner is honestly so simple. Even on the craziest days, I can get this on the table without breaking a sweat.

Step 1: Brown the beef

Warm a large 12-inch skillet (at least 3 inches deep) over medium heat. Add your ground beef, onions, poblano pepper, and all the spices – the chili powder, smoked paprika, cumin, garlic powder, oregano, salt, and pepper.

Cook everything together for about 10 minutes, breaking up the beef with a wooden spoon as it browns. Your kitchen is going to smell incredible right about now.

Step 2: Build the sauce

Add the corn, diced garlic, and tomato paste to the skillet. Stir everything together and let it cook for about a minute. Then add your fire roasted tomatoes and tomato sauce.

Let this simmer together for about 5 minutes. This step is important because it lets all those flavors really come together before you add the pasta.

Step 3: Add the pasta

Pour in the beef broth and bring everything to a boil. Break your spaghetti in half if needed (I usually do this to make it fit better in the pan) and add it to the skillet.

Make sure the pasta is mostly submerged in the liquid. Give everything a good stir.

Step 4: Simmer until tender

Reduce the heat to low and cover your skillet with a lid. Let the pasta simmer for about 25 minutes, stirring occasionally to make sure nothing sticks to the bottom.

The pasta should be al dente and most of the liquid should be absorbed. If it seems too thick, add a splash more broth.

Step 5: Add the cheese

Taste and adjust the seasoning with more salt and pepper if needed. Stir in your Mexican cheese blend and watch it melt into all that saucy goodness.

Top with fresh cilantro, diced avocado, sliced jalapeños, and grated cotija cheese if you’re using them.

Storage and Reheating Tips for Mexican Spaghetti

Storing leftovers: Store any leftover Mexican spaghetti in an airtight container in the fridge for up to 3-4 days. I actually think this tastes even better the next day after all the flavors have had time to really meld together.

Reheating: Reheat gently on the stovetop over medium-low heat with a splash of beef broth or water to loosen it up. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Freezing: Let the pasta cool completely, then transfer it to freezer-safe containers. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.

Pro Tips and Variations for Mexican Spaghetti

Use the right pan: You really do need a large skillet for this i recommend a 12-inch pan that’s at least 3 inches deep. If you don’t have one, a large pot works too.

Cheese options: Any melty cheese works beautifully here. Try Monterey jack, cheddar, pepper jack (if you like it spicy), or even queso quesadilla. The cotija on top adds an amazing salty, crumbly texture.

Pasta choices: Thin pasta works best because it cooks more evenly in the sauce. Spaghetti, angel hair, or linguine are all great options.

Make it spicier: Add diced jalapeños to the beef mixture or use pepper jack cheese. You can also add a pinch of cayenne pepper to the spices.

Make it milder: Reduce the chili powder to 1-2 teaspoons and skip the poblano pepper. Use mild cheese and regular paprika instead of smoked.

Add more veggies: Bell peppers, zucchini, or black beans would all be delicious additions to this recipe.

FAQs About Mexican Spaghetti

Final Thoughts on Mexican Spaghetti

This Mexican spaghetti recipe has become one of those dishes I make at least twice a month. It’s exactly what I need on those nights when I want something comforting and delicious without spending hours in the kitchen.

The combination of seasoned beef, tender pasta, and melted cheese in that rich tomato sauce is just perfect. And honestly, the fact that it all cooks in one pan makes it even better. Less dishes means more time to actually sit down and enjoy dinner with Henry and the kids.

Give this one pan Mexican pasta a try and let me know what you think! I promise your family is going to love it just as much as mine does. Be sure to tag me on Instagram when you make it – I love seeing your creations

Related Recipes You’ll Love

• Easy American Chop Suey Recipe
• One Pot Red Lentil Pasta Recipe
• Ground Turkey and Broccoli Pasta

Print