Mexican Spaghetti is a simple, flavorful one-pot stovetop casserole. Brown ground beef, then add uncooked spaghetti, taco seasoning, Rotel tomatoes, beef broth, tomato sauce and paste, and seasonings. Cover and simmer so the pasta cooks right in the sauce for about 15 minutes, then finish with shredded cheddar and fresh toppings.
If you enjoy easy beef-and-noodle dinners, try my family favorite Sour Cream Noodle Bake — the grandkids beg for it!
[feast_advanced_jump_to]
Why You’ll Love Mexican Spaghetti
Mexican Spaghetti is a hearty, quick, and adaptable weeknight meal that combines taco flavors with comforting pasta.
- Taco-inspired flavor: Taco seasoning and Rotel tomatoes give this dish familiar Tex‑Mex notes — sometimes called Taco Spaghetti.
- One-pot convenience: Everything cooks in one deep pot or Dutch oven for minimal prep and cleanup; ready in about 30 minutes.
- Customizable: Adjust spice, swap proteins, or add extra vegetables to suit your taste.
- Filling and satisfying: Spaghetti, savory beef, and a rich tomato base make a meal that satisfies big appetites.
- Family-friendly: The combination of taco flavors and pasta appeals to kids and adults alike.
What does it taste like? Expect tender pasta in a rich, slightly spicy tomato-meat sauce with the familiar warmth of taco seasoning and melty cheddar on top — comforting and full-flavored.
Favorite Mexican Recipes to Try
We love Tex‑Mex around here. A few other favorites include:
Lazy Beef Enchilada Casserole
Rotisserie Chicken Quesadillas
Carnitas Burrito Bowls
Ingredients with Notes
Key ingredients for this Mexican Spaghetti:
- Ground beef: 1 lb. Lean beef keeps the dish from becoming greasy; drain excess fat after browning.
- Frozen chopped vegetable mix: Onion, bell pepper, and celery save prep time and add flavor.
- Rotel diced tomatoes with green chilies: Adds tomato texture and a spicy kick; choose mild or hot based on preference.
- Tomato sauce and tomato paste: Build a rich, concentrated sauce base.
- Taco seasoning: Provides cumin, chili, garlic, and other classic flavors.
- Sugar: A pinch balances tomato acidity.
- Parsley flakes: For a subtle herb note and visual appeal.
- Uncooked spaghetti: Added dry so it absorbs the sauce while cooking.
- Beef broth: Cooks the pasta and deepens the overall flavor.
- Toppings: Fresh shredded sharp cheddar, chopped Roma tomatoes, and cilantro finish the dish; serve with avocado, sour cream, or salsa if desired.
Substitutions
Common swaps to adapt the recipe:
| Ingredient | Substitute Options |
|---|---|
| Ground beef | Ground turkey, ground chicken, rotisserie chicken, chorizo, or a beef/sausage mix |
| Rotel tomatoes | Diced tomatoes plus diced chiles, chunky salsa, or pico de gallo |
| Beef broth | Chicken broth or bone broth |
| Sharp cheddar | Mexican blend, Monterey Jack, or pepper jack |
| Spaghetti | Elbow macaroni, linguine, rotini, or bowtie (adjust cooking times) |
How to Make Mexican Spaghetti
Below are the main steps; follow the recipe card at the end for exact measurements and timings.
What to Serve With It
Mexican Spaghetti stands on its own but pairs well with sides to round out the meal. Try:
- Simple green salad
- Steamed green beans
- Mexican-style cornbread
- Tortilla chips
- Honey roasted carrots and parsnips
Recipe Tips
- Brown the ground beef completely and drain excess fat before adding other ingredients.
- Use a deep 5‑quart pot or Dutch oven — a shallow skillet won’t hold enough liquid for the pasta to cook.
- Use freshly grated cheese for best flavor and texture.
- Adjust spice by selecting mild, medium, or hot Rotel and by varying taco seasoning.
- Stir the pasta gently every few minutes to prevent sticking and aim for al dente.
Experiment with Toppings
Try crumbled bacon, sliced jalapeños, or a squeeze of lime for extra brightness and texture.
Slow Cooker Instructions
For a slow cooker, brown the beef and vegetables first, transfer to the slow cooker with the sauce ingredients (omit the dry spaghetti), and cook on low 4–6 hours. Add uncooked spaghetti during the last 30 minutes or cook pasta separately and fold it in before serving.
Frequently Asked Questions
Yes. Store leftovers in the refrigerator for 2–3 days; reheat gently on the stovetop or in the microwave.
Yes — the sugar only helps balance acidity, so it’s optional.
Absolutely. Use mild Rotel or regular diced tomatoes and reduce taco seasoning for a milder dish, or choose hot Rotel and add extra chili powder or jalapeños for more heat.
More Mexican Recipes
- Crock Pot Mexican Casserole
- Paula Deen Taco Soup
- Keto Mexican Chicken Casserole
- Spanish Rice with Ground Beef
If you try this recipe, please leave a comment — I’d love to hear how it turned out.
Want more easy recipes by email? Subscribe and get a free 5-day meal plan!
Recipe
Mexican Spaghetti
Print
Pin For Later
Rate
Equipment
-
Heavy 5‑qt nonstick pot or Dutch oven — do not use a skillet (liquid will be too shallow).
-
Measuring cup(s)
-
Measuring spoons
Ingredients
- 1 lb lean ground beef
- 1 cup frozen chopped onion, bell pepper, and celery mixture
- 10 oz Rotel diced tomatoes and green chilies (do not drain)
- 8 oz tomato sauce
- 3 oz tomato paste
- 1 oz taco seasoning mix (1 packet)
- 1 teaspoon sugar
- 1 tablespoon dried parsley flakes
- 8 oz uncooked spaghetti (regular, not thin)
- 3 cups beef broth
- 1 cup freshly shredded sharp cheddar cheese
- 2 chopped Roma tomatoes (about 1″ chunks, seeds removed)
- 2–3 tablespoons fresh chopped cilantro
- Optional sides: sliced avocado, sour cream, salsa, jalapeño slices
Instructions
-
In a heavy 5‑qt nonstick pot or Dutch oven, brown the ground beef over medium‑high heat, breaking it up as it cooks. When nearly done, a potato masher helps break the meat into fine pieces. Drain off excess fat.
-
Add the frozen chopped onion/bell pepper/celery mix and cook about 2 minutes, stirring often. Lower heat to medium.
-
Stir in Rotel tomatoes, tomato sauce, tomato paste, taco seasoning, sugar, and parsley flakes until combined.
-
Break the spaghetti in half and lay it over the meat mixture. Pour in the beef broth so all pieces are covered (press noodles down gently if needed). Bring to a boil over medium‑high heat.
-
Cover, reduce heat to medium or medium‑low to maintain a gentle simmer, and cook for 15 minutes, stirring every 5 minutes. When pasta is tender, remove from heat and taste for seasoning.
-
Top with shredded cheddar, cover for 2 minutes to melt the cheese, then sprinkle chopped Roma tomatoes and cilantro on top. Serve with optional sides like avocado or sour cream.
Notes
- Do not use a shallow skillet; use a deep 5‑quart pot or Dutch oven so the pasta can cook in the liquid.
- Brown and drain the beef before adding other ingredients.
- A spaghetti server is handy for cooking and serving.
- Freshly grated cheese yields better texture and flavor than pre-shredded cheese.
- Adjust spiciness with the type of Rotel and the amount of taco seasoning.
- Stir occasionally while cooking to keep pasta from sticking; aim for al dente.
Nutrition
Nutritional information is provided as a courtesy and may vary by brand and preparation. Use a nutrition calculator if you need exact values for your ingredients.
