Can I make the Spicy Mexican Cheese Spaghetti Recipe vegetarian?

Absolutely! Just swap out the ground beef for extra veggies like mushrooms, zucchini, or even cooked lentils, and you’ll still get that hearty, comforting vibe. Adjust seasoning as needed to maintain that spicy kick.

What type of cheese works best in the cheese sauce?

I recommend Colby Jack for its great meltability and mild flavor that complements the spice well. However, you can mix in sharp cheddar, Monterey Jack, or even queso fresco if you want a different flavor profile.

Can I prepare parts of this recipe ahead of time?

Yes! You can make the meat sauce a day ahead and refrigerate it. The cheese sauce can also be prepared in advance and gently reheated before mixing with pasta. Assembling and baking can happen on the day you want to serve, keeping it fresh and delicious.

How do I control the spiciness level in this dish?

You’re in control! Use mild enchilada sauce and reserve adding extra chili powders or jalapeños until after tasting. For a milder version, stick to just the taco seasoning and no extra heat; for more heat, add fresh diced chilies or hot sauce to the meat mixture.

Spicy Mexican Cheese Spaghetti: Flavorful Comfort Feast

Name: Delicious Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 0.5 teaspoon black pepper; 15 ounce can crushed tomatoes; 15 ounce can enchilada sauce; 2 tablespoons butter; 3 cloves garlic minced; 2 tablespoons all-purpose flour; 2 cups whole milk; 2 cups shredded Colby Jack cheese; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 16 ounces spaghetti cooked according to package instructions; 1.5 cups shredded Colby Jack cheese for topping; Fresh cilantro chopped (for garnish)

Description

Mexican Spaghetti is a flavorful casserole combining a spicy ground beef meat sauce with a creamy cheesy spaghetti sauce, baked to bubbly perfection and garnished with fresh cilantro. This hearty dish merges classic Mexican spices with comforting pasta, perfect for a satisfying dinner.

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
0.5 teaspoon black pepper
15 ounce can crushed tomatoes
15 ounce can enchilada sauce

Creamy Cheese Sauce and Pasta:

2 tablespoons butter
3 cloves garlic minced
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded Colby Jack cheese
0.5 teaspoon salt
0.25 teaspoon black pepper
16 ounces spaghetti cooked according to package instructions

Topping and Garnish:

1.5 cups shredded Colby Jack cheese for topping
Fresh cilantro chopped (for garnish)

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Instructions

Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Add diced green bell pepper and cook for another 2 minutes, stirring occasionally.
Add Garlic: Stir in minced garlic and cook for 1 more minute until fragrant.
Brown the Beef: Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Season the Meat: Season beef with taco seasoning, salt, and black pepper. Stir well to combine.
Simmer Meat Sauce: Pour in crushed tomatoes and enchilada sauce. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Set meat sauce aside.
Prepare Cheese Sauce: Melt butter in a saucepan over medium heat. Add minced garlic and cook about 1 minute. Whisk in flour constantly for 1 minute to form a roux.
Thicken Sauce: Slowly pour in milk while whisking to keep mixture smooth. Cook for 3 to 4 minutes until thickened.
Melt Cheese: Stir in shredded Colby Jack cheese until melted and smooth. Season cheese sauce with salt and black pepper.
Combine Pasta and Cheese Sauce: Toss cooked spaghetti with cheese sauce in a large bowl or saucepan until evenly coated.
Preheat Oven and Prepare Dish: Preheat oven to 375 degrees Fahrenheit and grease a 9x13-inch casserole dish.
Assemble Casserole: Spread creamy spaghetti evenly in the prepared dish. Spoon meat sauce over the spaghetti and spread evenly. Sprinkle shredded Colby Jack cheese over the meat sauce.
Bake: Bake in preheated oven for 25 minutes until cheese is melted and bubbly.
Garnish and Serve: Remove from oven, garnish with freshly chopped cilantro, and serve hot. Enjoy your Mexican Spaghetti!

Notes

For a lighter version, substitute ground turkey and reduced-fat cheese.
Use gluten-free spaghetti and flour to make this dish gluten-free.
Make sure to drain excess fat after browning the beef to keep the dish from being greasy.
You can prepare the meat sauce ahead and refrigerate for up to 2 days.
Add jalapeños to the meat sauce for extra heat if desired.
Leftovers reheat well in the microwave or oven.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 90 mg