Mexican Spaghetti
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.
Servings: 8 servings
Equipment
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.
Nutrition
Calories: 403kcal | Carbohydrates: 48g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 754mg | Potassium: 812mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1192IU | Vitamin C: 13mg | Calcium: 204mg | Iron: 5mg
