Mexican spaghetti casserole is a tasty twist on traditional spaghetti. This is one of my favorite easy ground beef recipes. The flavor of this taco spaghetti can’t be beaten!
How to Make Mexican Spaghetti Casserole
I’m a huge fan of spaghetti; it was a staple of my childhood.
This Mexican spaghetti casserole is a wonderful and cheesy spaghetti that’s loaded with flavor.
Mexican Spaghetti Casserole Ingredients
- ground beef
- taco seasoning (I always keep this on hand!)
- tomato sauce
- diced mild tomatoes and green chiles
- spaghetti pasta
- Monterey Jack cheese
- fresh cilantro
- In a large skillet, you’ll want to brown your hamburger onion. Be sure to drain any excess fat!
- Next, stir in the taco seasoning, tomato sauce, RO-TEL (diced tomatoes and green chiles) and the water. Bring this mixture to a boil.
- Then, break the spaghetti in half and add to the sauce and stir. Reduce the heat, cover and allow to simmer for 10 to 15 minutes, or to desired tenderness.
- Remove from the heat and sprinkle the cheese over the top. Pop the pan into your preheated oven, and bake until cheese is melted and bubbly. This will probably only take about 5-10 minutes.
- Garnish with plenty of fresh cilantro, if you like it!
Easy Taco Spaghetti
There are a variety of ways you can get creative with this tasty Mexican spaghetti casserole.
Change-up the cheeses, add corn, or even black beans to further enhance the dish.
Oh, and if you are digging that pan you see in the image below, it’s a Le Creuset Cast Iron Casserole with glass lid.
That’s a mouthful, and it’s a bit pricey, but a total workhorse in the kitchen. I used it all the time.
When it comes down to it, I just love easy recipes to make for my family.
Life is so hectic that I rely on quick dishes like this taco spaghetti casserole to get the job done. Plus, it tastes amazing, y’all.
Be sure to pin this Mexican spaghetti casserole recipe to your favorite boards on Pinterest so you can make it later.
- 1 lb. ground beef (I used 85/15)
- 1 onion
- 1 (1-oz.) packet taco seasoning (I used mild)
- 1 (8-oz.) can tomato sauce
- 1 (10-oz.) can diced tomatoes and green chiles (I used mild RO-TEL)
- 3 cups of water
- 7-oz. of spaghetti (a little less than half of a 16 oz. box)
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons chopped cilantro, optional
- Preheat oven to 350 F.
- In a large oven-safe skillet, brown the hamburger and the onion, drain off any excess fat.
- Stir in the taco seasoning, tomato sauce, RO-TEL, and the water and bring to a boil.
- Break the spaghetti in half and add to the sauce and stir. Reduce the heat, cover and allow to simmer for 10 to 15 minutes, or to desired tenderness.
- Remove from the heat and sprinkle the cheese over the top. Place in preheated oven, and bake until cheese is melted and bubbly. This will probably only take a few minutes, so keep an eye on it.
- Garnish with chopped fresh cilantro, optional.
- Serve immediately, enjoy!
Nutrition Information:Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 363 Total Fat: 19g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 84mg Sodium: 681mg Carbohydrates: 18g Fiber: 3g Sugar: 4g Protein: 28g