Mexican Spaghetti

Loaded with savory ground beef, spicy Rotel tomatoes, and topped with sharp cheddar cheese, Mexican Spaghetti is a comforting and satisfying meal ready in just 30 minutes.

Course Dinner, Entree

Cuisine American, Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 399kcal

Author Anne Clark

Equipment

heavy 5-qt non-stick pot or Dutch oven DO NOT use a skillet, the liquid will be too shallow
measuring cup(s)
measuring spoons

Ingredients

1 lb lean ground beef
1 c frozen chopped onion, bell pepper, and celery mixture
10 oz Rotel diced tomatoes and green chilies do not drain
8 oz tomato sauce
3 oz tomato paste
1 oz taco seasoning mix 1 packet is usually 1 oz
1 teaspoon sugar
1 tablespoon dried parsley flakes
8 oz uncooked spaghetti regular spaghetti, not thin
3 c beef broth
1 cup freshly shredded sharp cheddar cheese use block cheese and shred yourself
2 chopped Roma tomatoes chopped 1” chunks (seeds removed)
2-3 tablespoon fresh chopped cilantro
Optional sides: sliced avocado, sour cream, salsa, jalapeno slices

Instructions

In a heavy 5-qt non-stick pot or Dutch oven (see notes), add the ground beef. Over medium-high heat, cook the beef until it’s no longer pink, breaking the beef up as it cooks. Tip: When the meat is almost done, use a potato masher to break up the meat into small fine pieces. Drain off the fat.
1 lb lean ground beef
Add onion, bell pepper, and celery mixture and cook for 2 minutes, stirring often. Lower heat to medium.
1 c frozen chopped onion, bell pepper, and celery mixture
Add Rotel tomatoes, tomato sauce, tomato paste, taco seasoning mix, sugar, and parsley flakes. Stir well.
10 oz Rotel diced tomatoes and green chilies, 8 oz tomato sauce, 3 oz tomato paste, 1 oz taco seasoning mix, 1 teaspoon sugar, 1 tablespoon dried parsley flakes
Break spaghetti noodles in half and place them on top of the meat mixture in the pan. Pour in the broth. Do not stir but make sure all the spaghetti pieces are covered with liquid (if needed, gently press down on the spaghetti noodles to get them covered). Bring the mixture to a boil over medium-high heat.
8 oz uncooked spaghetti, 3 c beef broth
Put the lid on the pot and lower the heat to medium or medium-low. Aim for a gentle boil and adjust temperature as needed. Cook covered for a total of 15 minutes, stirring every 5 minutes. If boiling too hard, lower the heat a little – you want a simmer, not a rolling boil. When the spaghetti is done, remove the pot from the heat and give it a good stir. Taste test and add more seasoning, if needed.
Top with cheese and cover for 2 minutes so the cheese will melt. Sprinkle the tomato and cilantro on top of the melted cheese.
1 cup freshly shredded sharp cheddar cheese, 2 chopped Roma tomatoes, 2-3 tablespoon fresh chopped cilantro
Serve with your favorite taco toppings on the side (such as sliced avocado, sour cream, salsa, jalapeno slices, etc.).

Notes

- Be sure to cook the ground beef until it's browned and cooked through (and drain off the fat) before adding the remaining ingredients.

- A spaghetti server (spoon) comes in handy for both cooking and serving this meal!

- Use freshly grated cheese whenever you can; the flavor and texture is much better than the pre-shredded cheese.

- Adjust the level of spiciness to your taste by using mild, medium, or hot Rotel tomatoes and adjusting the amount of taco seasoning accordingly.

- Stir the spaghetti occasionally while it cooks to prevent it from sticking together.

- Use high-quality taco seasoning for the best flavor.

- Don't overcook the pasta; it should be al dente.

Nutrition