This might be the richest, most comforting Creamy Mexican Spaghetti with Beef Recipe you've ever tried — creamy cheese, hearty beef, and that perfect blend of spices all come together in one brilliant dish. It’s like a warm hug on a plate, and honestly, it’s become a staple in my kitchen.
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Why You'll Love This Recipe
Whenever I serve this Creamy Mexican Spaghetti with Beef Recipe, it disappears in no time. It’s just so satisfying and cozy, and I love how it’s easy enough for a weeknight but special enough when friends drop by.
- One-pot flavors: The combination of seasoned beef, enchilada sauce, and cheesy spaghetti packs a punch without a complicated process.
- Creamy and comforting: The cheese sauce is silky and rich, making every forkful feel indulgent but homey.
- Famously crowd-pleasing: I’ve never met a guest who didn’t ask for the recipe — it’s that kind of meal.
- Flexible and forgiving: You can easily tweak ingredients or spice levels and the dish still turns out amazing.
Ingredients & Why They Work
The magic of this Creamy Mexican Spaghetti with Beef Recipe lies in how the ingredients balance each other — fresh veggies, savory ground beef, rich cheese, and that spicy, tangy enchilada sauce all bring something unique. Here's the skinny on what I love about each one and some tips for picking the best.
- Olive Oil: Helps soften the veggies and browns the beef without adding heaviness. Use a good quality one for richer flavor.
- Onion: Adds sweetness when cooked down, softening the overall bite.
- Green Bell Pepper: Offers a slight crunch and fresh earthiness that contrasts nicely with the creamy sauce.
- Garlic: Essential for that warm, aromatic base—fresh garlic is a must here.
- Ground Beef: The star protein—choose lean to keep it from getting greasy.
- Taco Seasoning: Gives the beef that Mexican flair with spices like cumin, chili powder, and oregano.
- Salt & Black Pepper: Simple seasonings that make all the flavors pop.
- Crushed Tomatoes: Adds acidity and depth, anchoring the sauce.
- Enchilada Sauce: Brings a smoky, tangy punch that sets this dish apart from ordinary spaghetti.
- Butter: For a luscious start to the cheese sauce, melting everything together.
- All-Purpose Flour: Creates the roux base that thickens the creamy sauce perfectly.
- Whole Milk: Using whole milk really makes the sauce silky and rich, so don’t skimp here.
- Colby Jack Cheese: The cheese love of this recipe—melts smoothly with a mild, slightly tangy flavor.
- Spaghetti: The canvas for all that saucy goodness; cook al dente for the best texture.
- Fresh Cilantro: Adds a pop of freshness as a final bright garnish.
Make It Your Way
I love making this recipe my own depending on what I’m craving or what’s in the fridge. Play around with it! A few tweaks can keep the dish fresh and suited to your taste.
- Variation: Sometimes, I swap the ground beef for ground turkey for a lighter option — it still soaks up all the flavors beautifully.
- Spice Level: Like it hotter? Add some chopped jalapeños with the bell pepper or sprinkle extra chili powder.
- Cheese Choice: Mixing in some pepper jack cheese adds a nice spicy creaminess if you want a little kick in the cheese sauce.
- Veggie Boost: Toss in corn or black beans with the meat sauce for a heartier version.
Step-by-Step: How I Make Creamy Mexican Spaghetti with Beef Recipe
Step 1: Building the Flavor Base
Start by heating olive oil over medium heat and adding your diced onions. Let them soften for about 3 minutes — don’t rush this; letting the aromatics release their sweetness is key. Then, toss in the green bell peppers and cook for another couple of minutes, stirring so they soften but stay bright. Add garlic last here and cook just until it smells heavenly, about 1 minute.
Step 2: Browning the Beef
Now, add your ground beef. Break it apart as you go so it cooks evenly and gets nice and browned. I like to drain excess fat at this stage to keep the sauce from turning greasy. Then, stir in the taco seasoning, salt, and pepper—this step is where the Mexi flavor really kicks in.
Step 3: Simmering the Meat Sauce
Pour in the crushed tomatoes and enchilada sauce, mixing everything well. Turn the heat to low and let this simmer gently for about 10 minutes while you get the cheese sauce ready. Stir now and then to keep it from sticking.
Step 4: Crafting the Creamy Cheese Sauce
In another pan, melt butter over medium heat. Add minced garlic and cook briefly. Then whisk in flour to form a roux—this thickens your sauce neatly. Slowly pour in whole milk, whisking constantly; patience here results in a silkier sauce. After it thickens, stir in the Colby Jack cheese until it melts fully. Season with salt and pepper to taste.
Step 5: Marrying Pasta and Sauce
Drain your cooked spaghetti and toss it with the cheese sauce in a big bowl or back in the saucepan for an even coat of creamy goodness. Getting all those noodles fully covered is the secret to that luscious texture.
Step 6: Assembling and Baking
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Spread your creamy spaghetti evenly in the dish. Spoon the meat sauce over the top and smooth it out. Then, sprinkle that extra shredded Colby Jack cheese to make a golden, bubbly crust during baking. Bake uncovered for 20–25 minutes until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Once out of the oven, sprinkle chopped fresh cilantro for a bright, fresh finish. Serve warm and enjoy every creamy, spicy bite!
Top Tip
Having made this Creamy Mexican Spaghetti with Beef Recipe dozens of times, I’ve picked up some tips that take it from great to unforgettable.
- Brown the beef well: Don’t rush this step. A good sear intensifies the flavor and reduces moisture, preventing a watery sauce.
- Don’t skip the roux: Whisking the flour and butter thoroughly before adding milk makes the sauce smooth and velvety with no lumps.
- Cheese choice matters: Colby Jack melts beautifully and has a mild flavor that balances the spices — something sharper might overpower the dish.
- Simmer gently: Low heat lets the flavors meld beautifully without over-reducing or drying out the sauce.
How to Serve Creamy Mexican Spaghetti with Beef Recipe
Garnishes
I’m a big fan of fresh cilantro and sometimes a squeeze of lime on top — the acidity wakes up the rich flavors. If you want to get fancy, a handful of crushed tortilla chips adds a fun crunch contrast.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed in a lime vinaigrette or some roasted Mexican street corn for extra sweetness and texture.
Creative Ways to Present
For a party, I like to bake this in individual ramekins so everyone gets their own bubbly, cheesy portion. It’s also great topped with avocado slices and a dollop of sour cream for an extra luscious finish.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The flavors deepen overnight, so sometimes I like it even more the next day!
Freezing
This recipe freezes nicely too. I usually freeze it in portion-sized containers before baking. When ready, thaw overnight in the fridge and then bake until bubbly — the texture holds up well.
Reheating
Reheat leftovers in the oven at 350°F wrapped loosely in foil to prevent drying. Microwaving works too but can make the pasta a bit softer, so keep an eye on it.
Frequently Asked Questions:
Absolutely! While spaghetti is traditional here, you can swap in penne, rotini, or even elbow macaroni. Just adjust cooking time accordingly.
Yes! Replace the ground beef with seasoned mushrooms or plant-based meat alternatives, and use vegetable broth for simmering. The creamy cheese sauce still shines beautifully.
You sure can. Assemble the pasta and meat sauce a day ahead, keep them separate in the fridge, and bake fresh when ready. This keeps textures optimal and flavors bright.
The key difference is the use of enchilada sauce and taco seasoning in the meat sauce, plus the creamy cheese sauce that coats the pasta, giving it a distinct Mexican-inspired flavor twist that's both spicy and tangy.
Final Thoughts
This Creamy Mexican Spaghetti with Beef Recipe holds a special place in my heart because it feels like a simple celebration every time it’s on the table. It’s versatile, full of flavor, and downright satisfying. You’ll find yourself turning to it again and again, especially when you want a meal that feels both comforting and a little festive. Trust me, give it a try — your family and friends will thank you.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
This Mexican Spaghetti recipe combines a flavorful taco-seasoned ground beef sauce with a creamy, cheesy sauce tossed with spaghetti and topped with melted Colby Jack cheese and fresh cilantro. Perfect for a comforting and hearty weeknight dinner with a Tex-Mex twist.
Ingredients
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 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 black pepper. Stir well. Pour in crushed tomatoes and enchilada sauce. Simmer the mixture over low heat for 10 minutes, stirring occasionally. Set aside.
- Make Cheese Sauce: Melt butter in a saucepan over medium heat. Add 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 to keep the mixture smooth. Cook for 3 to 4 minutes until thickened. Stir in shredded Colby Jack cheese until melted. Season with salt and pepper to taste.
- Combine Spaghetti and Cheese Sauce: Cook spaghetti according to package instructions, drain, and transfer to a large bowl or back into the saucepan. Pour cheese sauce over the spaghetti and toss until evenly coated.
- Assemble Casserole: Preheat oven to 375°F and grease a 9×13-inch casserole dish. Spread the creamy spaghetti mixture evenly in the dish. Spoon the meat sauce evenly over the spaghetti. Sprinkle 1 ½ cups shredded Colby Jack cheese over the meat sauce layer.
- Bake: Place casserole in the preheated oven and bake for 25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from oven and sprinkle freshly chopped cilantro on top. Serve hot and enjoy your flavorful Mexican Spaghetti!
Notes
- Use whole milk for a rich, creamy cheese sauce. For a lighter option, 2% milk could be substituted.
- Drain excess fat from ground beef to reduce greasiness.
- Adjust taco seasoning amount to your preferred spice level.
- If Colby Jack cheese isn’t available, mild cheddar or Monterey Jack can be used as substitutes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
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