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Put a zesty twist on pasta night with Mexican Spaghetti! This easy Tex-Mex taco pasta recipe is loaded with hearty beef, spicy jalapeños, black beans, and plenty of cheese.
If recipes like this speak to your heart, you may also love other mash-up dishes like Taco Pizza or Chicken Wonton Tacos!
This week, I’m bringing a little extra spice to the dinner table with taco spaghetti! Because honestly, why pick between taco night and pasta night when you can have both? It’s everything you love about pastas and tacos—zesty spices, tender ground beef, gooey cheese—all tossed together with spaghetti for a one-pan dinner that’s hearty and satisfying. My family can’t get enough of it, and I have a feeling yours will love it too!
And hey, if you’re into Southwestern flavors, make my fiesta pasta salad recipe when the weather warms up. It’s a fun dish that’s perfect for potlucks or picnics!
Why I Love This Mexican Spaghetti Recipe
- Easy. This pasta recipe is ready in under an hour and doesn’t require any fancy ingredients.
- Hearty. Thanks to a generous amount of ground beef and melty cheese, this taco spaghetti is filling and satisfying. Perfect for those hungry bellies.
- Flavorful. Mexican spaghetti is loaded with juicy tomatoes, seasoned ground beef, jalapeños, sweet corn, and black beans! Every bite is a flavor explosion.
Is This Really “Mexican” Spaghetti?
Technically, spaghetti is an Italian dish rather than one of Mexican origin. You don’t see spaghetti on menus of Mexican restaurants. But, I call this recipe Mexican spaghetti because of the homemade taco seasoning blend that includes chili powder, cayenne, and red pepper flakes. Plus, of course, the toppings that include avocado and sour cream! And corn and beans, too.
Ingredients Needed
Here’s a look at all of the ingredients you need to make taco spaghetti, plus some notes. You will find the full ingredient amounts and instructions in the printable recipe card at the end of this post.
For the Pasta
- Spaghetti: Use your favorite brand of spaghetti, or even try whole wheat spaghetti.
- Aromatics: Yellow onion and fresh garlic.
- Ground beef: Swap ground turkey for a lighter version of taco spaghetti.
- Canned tomatoes: You’ll need canned tomato sauce and canned diced tomatoes.
- Canned jalapeños: I suggest about 1 to 2 whole jalapenos. You can also use fresh jalapeños.
- Corn: Fresh or frozen corn is fine.
- Black beans: I used drained black beans. You can use from-scratch black beans, too, and you’ll need 3/4 cup of beans.
- Cheese: A mix of shredded Pepper Jack and Monterey Jack cheese.
- Salt and black pepper: I use kosher salt and freshly ground black pepper to enhance all the flavors of the dish.
- Vegetable oil: This is used for frying.
For the Taco Seasoning
- Spices and seasonings: Chili powder, red pepper flakes, cayenne pepper, cumin, onion powder, garlic powder, oregano, and paprika.
- Salt and pepper: I suggest using kosher salt and ground black pepper.
- Toppings: Avocado, Mexican crema, chicharron, cilantro.
How to Make Mexican Spaghetti
You’ll soon see why this spin on taco spaghetti quickly becomes a family favorite! Here’s how to make it, step-by-step:
- Make the taco seasoning. In a bowl, mix the spices for the homemade taco seasoning.
- Cook the pasta. Next, boil the pasta according to the directions on the package. Set aside the drained pasta for the time being.
- Make the taco meat sauce. In a large skillet with a lid, sauté onion in a bit of oil, then add the beef and minced garlic. Continue to cook until the beef is browned. Drain any excess grease, and season with salt and pepper. Add the tomatoes and let everything cook for a few minutes.
- Stir in your Tex-Mex add-ins: Black beans, corn, diced jalapeños and some of the taco seasoning. Add the cooked pasta and give everything a stir. Cover and cook over low heat, then add the cheeses and cook some more until the cheese has melted.
- Serve. Load up your Mexican spaghetti with your favorite taco toppings and dig in.
You are going to have extra taco seasoning after you have used what you need for this recipe. Put it in a mason jar or tupperware, then store it in your pantry for later use.
Tips for the Best Mexican Spaghetti
- Cook the pasta al dente. Aim to cook the spaghetti until just barely al dente at first. This way, it won’t be overcooked and mushy when it simmers in the sauce later on.
- Use fresh tomatoes. The canned tomatoes in this recipe can be substituted with fresh tomatoes if you’d like. Add them to the pan along with their juices.
- Use leftover veggies. You can add leftover cooked veggies like carrots and Mexican squash along with corn and black beans. Pasta recipes are a great way to use up those leftovers.
Topping Ideas
When it comes time to serve your taco pasta, get creative! Try these Mexican-inspired topping ideas:
- Diced avocado – Or add a big scoop of guacamole.
- Mexican crema – This tangy, creamy condiment is a nice finishing touch.
- Chicharron – Otherwise known as fried pork belly or pork rind.
- Cilantro or parsley – This adds a nice pop of green.
- A squeeze of fresh lime – Or use fresh lemon.
- Sour cream – Plain Greek yogurt also works if you don’t have sour cream.
Easy Variations
There are also loads of easy ways to customize this recipe to suit your family’s tastes. Here are some quick variation ideas:
- Vegetarian. Make it a vegetarian pasta by replacing ground meat with your choice of plant-based alternative. Good vegetable protein options are crumbled tofu, cooked lentils, diced mushrooms, or even chopped cauliflower.
- More or less spicy. Adapt the heat levels in your pasta sauce by using more or fewer jalapeños. You can also make a milder taco seasoning by leaving out some of the chili powder, cayenne, crushed pepper flakes, etc.
- Different protein. The ground beef in this recipe can be substituted with ground turkey, ground chicken, or ground pork instead.
Serving Suggestions
Taco spaghetti is fantastic with a starter of Baked Chicken Quesadillas and a Frozen Pineapple Margarita! I love a side of Mexican-inspired Mexican Street Corn Salad with Mexican spaghetti or a side of this juicy Avocado Tomato Salad.
Storing and Reheating
Mexican spaghetti can be stored in an airtight container in the fridge for up to 4 days. Reheat the pasta in a saucepan on the stovetop with a bit of broth or water sprinkled over top to help loosen up the sauce. Alternatively, you can speed up the reheating process in the microwave, too.
Can I Freeze Mexican Spaghetti?
The best way to freeze this recipe is to prepare the taco meat sauce right up until the step where you would add the spaghetti and cheese. Instead, allow the pasta sauce to cool, then store it airtight in a container or freezer bag to keep frozen for up to 3 months.
Whenever you’re ready to serve, defrost the pasta sauce in the fridge, boil your spaghetti, and add the pasta and cheese to finish the recipe as directed.
More Pasta Dinner Ideas
Mexican Spaghetti
Ingredients
For the pasta:
- 12 ounces spaghetti, uncooked
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1.25 pounds ground beef
- 12 ounces canned tomato sauce
- 20 ounces canned diced tomatoes
- 1 to 2 canned whole jalapeños, chopped
- 1 cup canned yellow corn, drained
- ¾ cup canned black beans, drained and rinsed
- ¾ cup shredded Pepper Jack cheese
- ¾ cup shredded Monterey Jack cheese
- Kosher salt and black pepper, to taste
- vegetable oil, for frying
For the taco seasoning:
- 1½ tablespoon chili powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2½ teaspoons ground cumin
- 1½ teaspoons onion powder
- 3 teaspoons garlic powder
- ½ teaspoon dried oregano
- 1½ teaspoons paprika, regular or smoked
- Optional Toppings: Avocado, Mexican crema, chicharron, cilantro
Instructions
- Make the taco seasoning. Mix all the ingredients for the seasoning mix in a small bowl until well combined. Set it aside.
- Cook the pasta. Fill a large pot with water and cook the spaghetti according to package instructions. Drain the pasta and set it aside.
- Cook the beef. Add about 1 tablespoon of cooking oil to a large pan over medium heat. Add the onion and let it cook for 4 minutes or until softened. Add the garlic and beef. Continue to cook for 6 to 8 minutes, stirring frequently, until the ground beef is completely browned. Carefully pour out any excess fat from the pan, then season with salt and pepper to taste.
- Add the tomatoes. Pour in the tomato sauce and diced tomatoes. Add 1-1/2 tablespoons of homemade taco seasoning. Mix well to combine and let everything cook for 8-10 minutes or until the sauce reduces slightly. Season with more salt and pepper to taste.
- Mix in the add-ins. Toss in the black beans, corn, and jalapeños. Stir in the spaghetti and reduce the heat to low. Place a lid on the pan and let the spaghetti simmer for 5 minutes. Mix in the cheeses, then cover and cook for another 5 minutes or until the cheese is melted.
- Serve. Serve the Mexican spaghetti with your favorite garnishes and toppings, and enjoy.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
