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A bowl of Mexican Spaghetti topped with grated cheese, chopped red bell peppers, and cilantro. The spaghetti has a tomato-based sauce with ground meat. There is a fork in the bowl, and fresh cilantro and lime wedges are in the background.
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5 from 1 vote

Mexican Spaghetti

Mexican Spaghetti is a one-pot meal that is perfect for a busy weeknight. My kids love this recipe and it combines all the delicious Mexican flavors that everyone loves.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $16.49, $2.75 per Serving

Ingredients

  • 1 pound spaghetti
  • 1 pound ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can 28 ounces crushed tomatoes
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • Chopped fresh cilantro optional

Instructions

  • Cook 1 pound spaghetti according to the package instructions. Drain and set aside.
  • In a large skillet or Dutch oven, cook 1 pound ground beef over medium-high heat until browned. Drain any excess fat.
  • Add 1 diced medium onion, 2 minced garlic cloves, and 1 diced red bell pepper to the skillet. Cook for about 5 minutes until the vegetables are softened.
  • Stir in 1 can (28 ounces) crushed tomatoes, 1 can (15 ounces) black beans that have been drained and rinsed, 1 cup thawed frozen corn kernels, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon black pepper.
  • Simmer the mixture for 10 minutes, stirring occasionally.
  • Add the cooked spaghetti to the skillet and toss until evenly coated with the sauce mixture.
  • Sprinkle 2 cups shredded cheddar cheese evenly over the top.
  • Cover the skillet and cook on low heat for 2–3 minutes until the cheese is completely melted.
  • Remove from heat and top with chopped fresh cilantro if desired before serving.

Video

Notes

For a spicier dish, add a diced jalapeño with the bell pepper or increase the amount of chili powder.
If you like a saucier pasta, you can add 1/2 cup of chicken or beef broth when you add the crushed tomatoes.
Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 899kcal | Carbohydrates: 92g | Protein: 45g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1764mg | Potassium: 1325mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1975IU | Vitamin C: 33mg | Calcium: 411mg | Iron: 10mg
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