Description
Mexican Spaghetti is a flavorful and comforting casserole that combines seasoned ground beef, a tangy tomato and enchilada sauce meat mixture, and a creamy cheesy spaghetti base, baked to bubbly perfection and garnished with fresh cilantro. This dish blends classic Mexican flavors with a creamy pasta twist, perfect for family dinners or casual gatherings.
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
Cheese Sauce & Pasta
- 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
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until it starts to soften.
- Add Bell Pepper: Add the diced green bell pepper and cook for another 2 minutes, stirring occasionally, until slightly tender.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute until fragrant.
- Brown Ground Beef: Add the ground beef to the skillet and cook, breaking it apart, until fully browned. Drain any excess fat from the pan.
- Season Meat: Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir well to combine.
- Simmer Meat Sauce: Pour in crushed tomatoes and enchilada sauce. Reduce heat to low and simmer the meat sauce for 10 minutes, stirring occasionally. Remove from heat and set aside.
- Prepare Cheese Sauce Base: In a separate saucepan, melt butter over medium heat. Add minced garlic and cook about 1 minute until fragrant.
- Make Roux: Sprinkle in all-purpose flour and whisk constantly for about 1 minute to form a smooth roux.
- Add Milk: Slowly pour in whole milk while whisking continuously to avoid lumps. Cook for 3-4 minutes, stirring often, until the sauce thickens.
- Melt Cheese: Stir in shredded Colby Jack cheese until fully melted into the sauce. Season with salt and pepper to taste.
- Combine Pasta & Cheese Sauce: Toss the 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 (190°C). Grease a 9×13-inch casserole dish. Spread the creamy spaghetti mixture evenly in the dish.
- Layer Meat Sauce: Spoon the prepared meat sauce over the cheesy spaghetti layer and spread it evenly.
- Add Cheese Topping: Sprinkle 1 ½ cups shredded Colby Jack cheese evenly over the meat sauce layer.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes until the cheese topping is melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped cilantro, and serve warm. Enjoy!
Notes
- Be sure to drain excess fat after browning the ground beef to prevent a greasy dish.
- Use freshly shredded cheese rather than pre-shredded for better melting and texture.
- You can substitute Colby Jack cheese with Monterey Jack or a mild cheddar if preferred.
- If you want a spicier dish, add extra taco seasoning or some chopped jalapeños during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
