Description
Mexican Spaghetti is a flavorful and comforting dish combining a savory ground beef taco-seasoned meat sauce with a creamy cheesy sauce over tender spaghetti, all baked to bubbly perfection and garnished with fresh cilantro.
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 the diced onion and cook for about 3 minutes until it starts to soften. Add the green bell pepper and cook for another 2 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 more minute until fragrant. Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat. Season the beef with taco seasoning, salt, and pepper. Stir well. Pour in the crushed tomatoes and enchilada sauce. Simmer the mixture over low heat for 10 minutes, stirring occasionally. Set the meat sauce aside.
- Make the Creamy Cheese Sauce: Melt butter in a saucepan over medium heat. Add the minced garlic and cook for about 1 minute. Sprinkle in the flour, whisking constantly for about 1 minute to form a roux. Slowly pour in the milk while whisking continuously to ensure the mixture is smooth. Cook for 3 to 4 minutes until thickened. Stir in the shredded Colby Jack cheese until melted. Season with salt and pepper.
- Combine Spaghetti with Cheese Sauce: Toss the cooked spaghetti with the creamy cheese sauce in a large bowl or the saucepan until evenly coated.
- Assemble the Dish: Preheat the oven to 375 degrees Fahrenheit and grease a 9 by 13-inch casserole dish. Spread the creamy spaghetti mixture evenly into the dish. Spoon the meat sauce over the top and spread evenly. Sprinkle the remaining shredded Colby Jack cheese over the meat sauce.
- Bake: Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven. Garnish with freshly chopped cilantro. Serve immediately and enjoy!
Notes
- You can substitute ground turkey or chicken instead of beef for a leaner option.
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the meat sauce.
- Use gluten-free spaghetti and flour to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to cook the spaghetti just until al dente to avoid it getting mushy when baked.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
