Description
Delicious Mexican Spaghetti featuring a flavorful ground beef taco meat sauce layered over creamy Colby Jack cheese-coated spaghetti, baked to bubbly perfection and garnished with fresh cilantro. A comforting and satisfying twist on classic pasta with bold Mexican-inspired flavors.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 packet taco seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounce can crushed tomatoes
- 15 ounce can enchilada sauce
Creamy Cheese Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded Colby Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces spaghetti cooked according to package instructions
Topping & Garnish
- 1 ½ cups shredded Colby Jack cheese for topping
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until it begins to soften.
- Add Bell Pepper: Stir in diced green bell pepper and cook another 2 minutes, stirring occasionally.
- Cook Garlic: Add minced garlic and cook for 1 minute until fragrant.
- Brown Ground Beef: Add ground beef to the skillet, breaking it apart as it cooks until browned. Drain any excess fat.
- Season Meat: Stir in taco seasoning, salt, and black pepper. Mix thoroughly to combine flavors.
- Add Tomatoes & Enchilada Sauce: Pour in crushed tomatoes and enchilada sauce. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Set aside after simmering.
- Make Cheese Sauce: In a saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute.
- Create Roux: Sprinkle flour into butter and garlic mixture, whisking constantly for 1 minute to form a roux.
- Add Milk: Slowly pour in whole milk while whisking to keep the sauce smooth. Continue cooking for 3 to 4 minutes until thickened.
- Incorporate Cheese: Stir in shredded Colby Jack cheese until fully melted. Season with salt and pepper.
- Combine Spaghetti & Cheese Sauce: Toss cooked spaghetti with the cheese sauce in a large bowl or saucepan until noodles are evenly coated.
- Prepare for Baking: Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- Assemble Casserole: Evenly spread the creamy spaghetti mixture into the casserole dish.
- Add Meat Sauce: Spoon the meat sauce over the spaghetti layer, spreading evenly to cover.
- Top with Cheese: Sprinkle 1 ½ cups shredded Colby Jack cheese evenly over the meat sauce.
- Bake: Place casserole in preheated oven and bake for 25 minutes or until cheese is melted, bubbly, and golden.
- Garnish & Serve: Remove from oven, garnish with freshly chopped cilantro, and serve hot. Enjoy your Mexican Spaghetti!
Notes
- If preferred, substitute ground turkey or chicken for a leaner meat option.
- For a spicier version, add chopped jalapeños to the meat sauce.
- Use gluten-free spaghetti and flour to make this recipe gluten free.
- Leftovers reheat well in the oven or microwave and make great next-day meals.
- Fresh cilantro garnish adds brightness, but you can omit if you don’t have it on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
