Mexican Spaghetti Recipe
Forget boring spaghetti! This Mexican Spaghetti Recipe is a total game-changer! It’s a one-pot meal that’s ready in just 30 minutes, making it perfect for Taco Tuesday, pasta night, or whenever you need a quick and easy dinner. No extra pots, no complicated steps, just pure comfort food that will become a family favorite!
Are you looking for more 30-minute meals? Try our Beefaroni, Easy Rotel Pasta, and Mexican Beef and Rice Skillet.

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Spaghetti is always a hit at our house, and we love Mexican food, so this recipe was born. It’s the perfect mix of flavors, and the whole family devours it every time!
It comes together fast, making it perfect for busy weeknights when you need dinner on the table with no fuss!
What you’ll love about this Mexican Spaghetti:

Recipe Ingredients
You’ll need the following ingredients to make this amazing One Pot Spaghetti:
- Ground beef
- Large onion- Use 1 teaspoon of onion powder instead.
- Garlic cloves- Use 1 teaspoon of garlic powder instead.
- Diced tomatoes
- Tomato sauce
- Salsa
- Ground cumin
- Chili powder
- Oregano
- Salt
- Black pepper
- Diced green chilies
- Spaghetti noodles
- Beef broth
- Frozen corn
- Monterey Jack cheese- Cheddar cheese also works great!

INGREDIENT NOTES:
- Ground Beef: A great way to add protein, but you can swap it for rotisserie chicken or ground turkey for a lighter option.
- Salsa: Adds extra flavor and a bold kick. Choose mild or hot depending on your spice level.
- Spaghetti: Cooking the pasta directly in the sauce creates a rich Mexican spaghetti sauce with no extra pots!
HOW TO MAKE MEXICAN SPAGHETTI STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, diced onion, and minced garlic. Cook for about 7 minutes until the beef is no longer pink. Drain if needed.
Step 2: Stir in the diced tomatoes, tomato sauce, salsa, ground cumin, chili powder, oregano, salt, black pepper, and diced green chilies.
Step 3: Break the spaghetti noodles in half and add them to the pot. Pour in the beef broth, stirring to submerge the pasta.

Step 4: Bring to a boil, then reduce to medium-low heat. Cover and simmer for 12 minutes, stirring occasionally, until the spaghetti is al dente and has absorbed the liquid.
Step 5: Stir in the frozen corn and cook uncovered for 3-4 minutes until heated through.
Step 6: Sprinkle shredded Monterey Jack cheese on top, cover, and let stand for 5 minutes until melted.
Step 7: Garnish with fresh cilantro if desired and serve hot.

PRO TIP:
For extra flavor, stir in a spoonful of cream cheese or a splash of Mexican crema for an even creamier sauce!

Storage and Reheating
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: Place the spaghetti in a freezer-safe container and freeze for up to 3 months. Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed.

Additions & Substitutions
ADDITIONS:
- Beans: Black beans or pinto beans add extra protein and texture.
- Vegetables: Stir in diced green bell peppers or poblano peppers for more depth.
- Cheese: Mix in a little queso fresco for added authenticity. YUM!
SUBSTITUTIONS:
- Spaghetti: Swap with thin spaghetti, rotini, penne, for variety.
- Ground Beef: Use chicken breast, rotisserie chicken, or ground chicken instead.
- Beef Broth: Substitute chicken bouillon and water if needed, or chicken broth.

FAQs about this Mexican Pasta Recipe:

What Can I Serve with this Taco Spaghetti?
Serve this taco spaghetti recipe with Garlic Parmesan Green Beans, Sour Cream Mashed Potatoes or Jalapeño Cornbread.
DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Mexican Spaghetti Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!

Mexican Spaghetti Recipe
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 3 cloves garlic
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup salsa
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (4-ounce) can diced green chilies
- 1 pound spaghetti
- 3 1/2 cups beef broth
- 1 cup frozen corn
- 1 cup shredded Monterey Jack cheese
- chopped fresh cilantro for garnish optional
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef with onion and garlic until the meat is no longer pink, about 7 minutes. Drain if needed.
- Stir in diced tomatoes, tomato sauce, salsa, cumin, chili powder, oregano, salt, pepper, and green chilies.
- Break the spaghetti in half and add it to the pot. Pour in the beef broth, stirring to submerge the pasta.
- Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer for 12 minutes, stirring occasionally to prevent sticking.
- Stir in the corn and cook uncovered for 3-4 minutes until heated through.
- Sprinkle cheese on top, cover, and let stand for 5 minutes until melted.
- Garnish with fresh cilantro, if desired.
Great get together game dish!!!! Love it