Mexican Spaghetti Recipe

A close-up of a spaghetti dish mixed with ground meat, corn, tomatoes, and melted cheese. The pasta is coated in a rich, reddish sauce, with a fork partially twirled in the noodles on a white plate.

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!

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner

Cuisine American

Servings servings

Calories 539 kcal

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
12 ounces 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. 1 pound ground beef,1 large onion, 3 cloves garlic.
Stir in diced tomatoes, tomato sauce, salsa, cumin, chili powder, oregano, salt, pepper, and green chilies. 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.
Break the spaghetti in half and add it to the pot. Pour in the beef broth, stirring to submerge the pasta. 12 ounces spaghetti, 3 1/2 cups beef broth.
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. 1 cup frozen corn.
Sprinkle cheese on top, cover, and let stand for 5 minutes until melted. 1 cup shredded Monterey Jack cheese.
Garnish with fresh cilantro, if desired.

Notes

Pro Tip:

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

Nutrition

Calories: 539kcalCarbohydrates: 70gProtein: 27gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 1064mgPotassium: 709mgFiber: 5gSugar: 5gVitamin A: 325IUVitamin C: 5mgCalcium: 73mgIron: 4mg

Keyword 30 minute meals, Dinner, ground beef, pasta

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