Put a zesty spin on pasta night with Mexican Spaghetti — an easy Tex‑Mex taco‑style pasta packed with seasoned ground beef, jalapeños, black beans, corn, and plenty of melty cheese.
This taco‑inspired spaghetti combines everything you love about tacos and pasta: bold homemade taco seasoning, browned ground beef, juicy tomatoes, beans, corn, and a gooey cheese finish. It’s a one‑pan, family‑friendly dinner that comes together quickly and tastes like a weeknight win.
Why This Mexican Spaghetti Works
- Fast and simple. Ready in about an hour using pantry staples and everyday ingredients.
- Hearty and satisfying. Ground beef and two kinds of cheese make this a filling main dish.
- Bold flavor. A homemade taco seasoning and jalapeños give the sauce a lively Tex‑Mex profile, while black beans and corn add texture and color.
Is This Really “Mexican” Spaghetti?
Spaghetti is Italian in origin, not Mexican. The name here refers to the taco‑style flavors — chili powder, cayenne, cumin, and toppings like avocado and crema — that give this dish its Southwestern character.
Ingredients
Below are the components you’ll need to make taco spaghetti. Exact amounts and printable recipe details appear in the recipe card at the end of this post.
For the Pasta
- Spaghetti: Use your preferred brand; whole wheat works too.
- Aromatics: Yellow onion and garlic for a savory base.
- Ground beef: Swap ground turkey for a lighter option if desired.
- Canned tomatoes: Tomato sauce plus diced tomatoes lend body to the sauce.
- Jalapeños: One to two, canned or fresh, depending on desired heat.
- Corn: Fresh, frozen, or canned corn adds sweetness and texture.
- Black beans: Drained and rinsed canned beans or cooked from scratch.
- Cheese: A blend like Pepper Jack and Monterey Jack melts nicely.
- Salt and pepper: To taste.
- Vegetable oil: For sautéing.
For the Taco Seasoning
- Spices: Chili powder, red pepper flakes, cayenne, cumin, onion powder, garlic powder, oregano, and paprika.
- Salt and pepper: Kosher salt and freshly ground black pepper recommended.
- Toppings: Ideas include avocado, Mexican crema or sour cream, chicharron, cilantro, and a squeeze of lime.
How to Make Mexican Spaghetti
Follow these steps to make a flavorful taco pasta that the whole family will enjoy.
- Prepare the taco seasoning. Combine the dry spices in a small bowl and set aside.
- Cook the spaghetti. Boil until nearly al dente according to package directions, then drain and set aside.
- Make the meat sauce. Sauté diced onion in a tablespoon of oil over medium heat until softened. Add garlic and ground beef; cook until browned. Drain excess fat, then season with salt and pepper.
- Add tomatoes and seasoning. Stir in canned tomato sauce and diced tomatoes, then add about 1½ tablespoons of the homemade taco seasoning. Simmer until the sauce reduces slightly.
- Mix in add‑ins and pasta. Fold in black beans, corn, and chopped jalapeños. Add the cooked spaghetti, reduce heat to low, cover, and simmer briefly so flavors meld.
- Finish with cheese. Stir in shredded cheeses, cover, and cook until melted. Taste and adjust seasoning as needed.
- Serve. Top with avocado, crema or sour cream, cilantro, a squeeze of lime, or chicharron if desired.
Any leftover taco seasoning stores well in an airtight jar for future use.
Tips for Success
- Keep pasta slightly firm. Cook spaghetti to just shy of al dente so it holds up when simmered in the sauce.
- Swap fresh tomatoes if preferred. Fresh, ripe tomatoes can replace canned, added with their juices.
- Use leftovers. Add cooked vegetables such as carrots, squash, or bell peppers to boost nutrition and reduce waste.
Topping Ideas
Customize your plates with Mexican‑inspired garnishes:
- Avocado or guacamole for creaminess.
- Mexican crema or sour cream to mellow heat.
- Chicharron for crunch.
- Cilantro or parsley for freshness.
- Fresh lime or lemon squeezed over each serving.
- Plain Greek yogurt as a lighter sour cream substitute.
Easy Variations
Make this recipe your own with a few simple swaps:
- Vegetarian: Replace meat with crumbled tofu, cooked lentils, chopped mushrooms, or cauliflower.
- Adjust the heat: Add or reduce jalapeños and chili spices to control spiciness.
- Different protein: Use ground turkey, chicken, or pork instead of beef.
Storing and Reheating
Store Mexican spaghetti in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave until warmed through.
Freezing
For best results, freeze the meat sauce (before adding pasta and cheese). Cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator, cook fresh spaghetti, and combine with the thawed sauce and cheese when ready to serve.
More Pasta Dinner Ideas
- Chicken Marsala Fettuccine
- Million Dollar Spaghetti
- Homestyle Hamburger Helper
- Cheesy Chicken Spaghetti
- Boursin Pasta
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
- Optional Toppings: Avocado, Mexican crema, chicharron, cilantro
Instructions
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Make the taco seasoning. Combine the dry spices in a small bowl and set aside.
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Cook the pasta. Boil spaghetti according to package directions, drain, and set aside.
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Cook the beef. Heat 1 tablespoon oil in a large pan over medium heat. Sauté the diced onion until soft, then add garlic and ground beef. Cook 6–8 minutes until browned, drain excess fat, and season with salt and pepper.
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Add the tomatoes. Stir in the tomato sauce, diced tomatoes, and 1½ tablespoons taco seasoning. Simmer 8–10 minutes until the sauce thickens slightly. Adjust seasoning to taste.
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Mix in the add‑ins. Add black beans, corn, and chopped jalapeños. Fold in the spaghetti, reduce heat, cover, and simmer 5 minutes. Stir in cheeses, cover again, and cook until melted.
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Serve. Top with your favorite garnishes and enjoy.
Equipment
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Large frying pan
Nutrition
Nutritional info is an estimate. Values may vary by ingredients and preparation.
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