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
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 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
