Description
Mexican Spaghetti combines savory taco-seasoned ground beef and a creamy Colby Jack cheese sauce tossed with spaghetti and baked until bubbly, topped with fresh cilantro for a flavorful family-friendly 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
- 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 the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until it softens. Add diced green bell pepper and cook for 2 more minutes, stirring occasionally. Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook the Ground Beef: Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat. Season with taco seasoning, salt, and black pepper, stirring well to combine.
- Simmer the Meat Sauce: Pour in the crushed tomatoes and enchilada sauce. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Set aside once done.
- Make the Cheese Sauce: In a saucepan over medium heat, melt butter. Add minced garlic and cook for about 1 minute. Sprinkle flour over the butter and garlic, whisking constantly for about 1 minute to form a roux.
- Add Milk and Thicken: Slowly pour in the milk while whisking to keep the mixture smooth. Continue cooking and whisking for 3 to 4 minutes until the sauce thickens.
- Incorporate Cheese: Stir in shredded Colby Jack cheese until fully melted and smooth. Season with salt and black pepper to taste.
- Toss Pasta in Cheese Sauce: Combine cooked spaghetti with the cheese sauce in a large bowl or back in the saucepan, tossing until the noodles are evenly coated.
- Prepare for Baking: Preheat oven to 375°F. Grease a 9×13-inch casserole dish and spread the creamy spaghetti mixture evenly in the dish.
- Layer Meat Sauce and Cheese: Spoon the meat sauce evenly over the spaghetti layer. Sprinkle 1 ½ cups shredded Colby Jack cheese on top.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle with freshly chopped cilantro, and serve warm. Enjoy your Mexican Spaghetti!
Notes
- For a spicier kick, add diced jalapeños to the meat sauce.
- Use gluten-free flour if you want to make this recipe gluten-free.
- Substitute ground turkey or chicken for beef for a leaner option.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- To make ahead, assemble casserole and refrigerate for up to 24 hours before baking.
