Name: Mexican Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex / American Fusion
Ingredients: 2 Tbsp olive oil; 1 lb ground beef (80/20 is great); 1 small onion, diced; 1 poblano pepper, diced; 1 yellow bell pepper, diced; 1 orange bell pepper, diced; 1 cup frozen corn; 1 oz packet taco seasoning; 2 10 oz cans Rotel (diced tomatoes and green chilies); 1 ½ cups tomato sauce; 16 oz spaghetti, cooked al dente; 2 cups shredded cheddar cheese; 2 Tbsp fresh cilantro, chopped

Mexican Spaghetti

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A bold, cheesy, and satisfying fusion of classic spaghetti and vibrant Tex-Mex flavors. It’s the perfect one-pan meal for busy weeknights that feels like a huge win!

Author: Jose
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4-6 1x
Category: Main Dish
Cuisine: Tex-Mex / American Fusion

Ingredients

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2 Tbsp olive oil
1 lb ground beef (80/20 is great)
1 small onion, diced
1 poblano pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 cup frozen corn
1 oz packet taco seasoning
2 10 oz cans Rotel (diced tomatoes and green chilies)
1 ½ cups tomato sauce
16 oz spaghetti, cooked al dente
2 cups shredded cheddar cheese
2 Tbsp fresh cilantro, chopped

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Instructions

Brown the Beef: In a large skillet or Dutch oven, heat the olive oil. Add the ground beef and cook, breaking it into small crumbles, until it’s a deep brown.
Sauté the Veggies: Use a slotted spoon to move the beef to a plate, leaving the fat in the pan. Add the onions, poblano, and bell peppers. Cook until they soften and smell amazing, about 5-6 minutes.
Make the Sauce: Stir in the frozen corn, taco seasoning, Rotel, and tomato sauce. Return the cooked beef to the pan. Bring everything to a gentle simmer for 8-10 minutes to let the flavors meld together.
Combine & Serve: Take the pan off the heat. Add the cooked spaghetti and shredded cheddar cheese. Stir until the cheese melts, making the sauce creamy and delicious. Top with fresh cilantro and serve hot!

Notes

Serving Suggestions: This dish is fantastic on its own. For a complete meal, serve it with a side salad, garlic bread, or even a dollop of sour cream and some sliced avocado.
Quick Tip: Shred your own block of cheese! Pre-shredded cheese has a coating that prevents it from melting as smoothly. It’s a little extra work for a big payoff in creaminess.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stovetop with a splash of water or broth to loosen the sauce. The sauce also freezes well for up to 3 months.

Find it online: https://new.projuktigeek.com/mexican-spaghetti/