Mexican Spaghetti is a one pot easy recipe for when you can’t choose between pasta and Tex-Mex! This delicious blend of pasta, veggies and beef takes 5 minutes to prep before the instant pot does the work for you.
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Why this Mexican Spaghetti Recipe is a Keeper
I love this recipe because it takes just 30 minutes to cook and it’s made all in one pot. It saves you time and dirty dishes! It could not be easier.
- 30 Minute Cook: This taco spaghetti recipe is quick and easy with a 30 minute cook time!
- Easy Ingredients: It uses common ingredients you often have on hand.
- Pantry Meal: You probably have most of the ingredients for taco spaghetti in your pantry right now.
- Adaptable: With a few simple swaps, you can make this vegetarian… be sure to read our suggestions below.
- Delicious Flavor: The classic Mexican dish tastes amazing and is a hit every time.
How Spicy is Mexican Spaghetti?
Mexican spaghetti will only be spicy if you allow it to be. If you like the extra heat, use hot taco seasoning and spicy enchilada sauce. If you don’t, opt for mild versions of ingredients.
Ingredient Notes to Make Mexican Spaghetti
Chicken Mexican spaghetti only takes just a few simple ingredients. You may have some of these ingredients around your kitchen already, but they’re all super easy to find at the store if you don’t!
- Ground Beef: Use lean ground beef for the meat sauce in this Mexican cuisine comfort food. A nice 80/20 blend.
- Taco Seasoning: Make your own taco seasoning to adjust the flavor to how you like and to always have some on hand.
- Enchilada Sauce: Enchilada sauce will take the place of traditional tomato sauce for this cooked spaghetti Mexican skillet.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for this Skillet Pasta
Prepping ingredients ahead of when you want to make a dish can help to save time and counter space!
- Brown Beef: Cook the ground beef, or ground chicken, and chorizo in advance.
- Make the Sauce: Make your own homemade enchilada sauce and store it in the fridge until you’re ready to use it.
Pro Tip When You Try this Recipe
One of the keys to a delicious spaghetti mexicano is allowing the flavors to meld together. Simmer the sauce for at least 20-30 minutes, stirring occasionally, to let the spices and ingredients infuse the pasta. This will result in a more complex and flavorful dish.
How to Make Mexican Pasta
This easy Mexican spaghetti recipe comes together in just 3 steps. It’s so easy to throw together, it’s perfect for busy weeknights.
These are the basic steps for making Mexican Spaghetti. Refer to the full, printable recipe card below for detailed instructions.
1. Cook the Meat
Place ground beef, ground chorizo, diced onion and minced garlic in a large skillet. Cook until meats are no longer pink on medium-high heat. Drain off any fat and stir in taco seasoning.
2. Add the Spaghetti and Sauce
Add diced tomatoes, enchilada sauce and water. Break spaghetti noodles into thirds and add to skillet. Stir until everything is completely combined.
3. Cook Noodles and Add Cheese
Reduce the heat to simmer, cover and cook for 20-25 minutes. When pasta is al dente, sprinkle cheese on top and cover to simmer for 5 more minutes until cheese has melted.
Top with sliced green onions when you’re ready to serve.
How to Store, Reheat and Use Leftover Million Dollar Spaghetti
- Storing: Store any leftovers in an airtight container in the fridge for about 4 days.
- Reheating: Easily reheat small portions in the microwave in 1 minute increments. If you want to reheat a lot, it’s better to do it on the stove over medium heat.
- Using Leftovers: Melt a little extra shredded cheese over skillet casserole leftovers.
Variations and Substitutions for this Dinner Recipe
There are so many ways you can change up this million dollar spaghetti recipe to make it exactly how you’ll love it. Try using different pastas or changing up the protein.
- Different Pasta: Use other pastas like protein pasta or vegetable based pasta.
- Cheese: The pasta recipe calls for Colby Jack cheese, but you can use a Mexican cheese blend, cheddar cheese or Monterey Jack.
- Other Meats: Instead of beef and chorizo in your espagueti, try using ground turkey or chicken. You add a little chicken bouillon if you like too.
Recipe FAQs and Reader Interactions
Try this recipe served with green beans, Mexican Rice and Beans, mac and cheese or Mexican cornbread.
I like to serve fideo as the main dish, along with other sides!
Sure! Use a can of rotel diced tomatoes with green chilies, green bell peppers or any other peppers in this one pot recipe.
Expert Tips to Love This Recipe
- This Recipe Can be Doubled: Double this recipe for a crowd. Simply increase the ingredients proportionately and split it into two batches for easy cooking.
- Toppings: Top with avocado, queso fresco, sour cream, cilantro, salsa or diced jalapenos.
- Spices: Add ground cumin, chili powder or ground black pepper to make it spicier.
- Thicken Sauce: Thicken the sauce with corn starch if it’s too runny from the canned tomatoes.
- Vegetarian: Swap the meats for your favorite non-meat alternatives in this great recipe!
- Prevent Clumping: While simmering, be sure to stir the pasta periodically to prevent sticking and clumping.
- Chicken: If you’d like to make classic Mexican spaghetti made with chicken, substitute ground chicken, shredded chicken breast or rotisserie chicken.
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Mexican Spaghetti
Equipment
- Large skillet with lid
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Ingredients
- 1 pound Ground beef
- ½ pound Ground chorizo
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 3 tablespoons Taco seasoning, 1 ounce or 1 packet
- 8 ounces Diced tomatoes, 1 can
- 10 ounces Red enchilada sauce, 1 can
- 2 cups Water
- 8 ounces Spaghetti noodles
- 1 cup Colby Jack cheese, shredded
- 2 tablespoons Green onion, chopped
Instructions
- Add ground beef, ground chorizo, diced onion and minced garlic to a large skillet. Cook over medium-high heat until meat is no longer pink. Drain off excess fat and stir in taco seasoning.
- Pour in diced tomatoes with juice, enchilada sauce and water. Break spaghetti noodles into the thirds and add to skillet. Stir until everything is completely combined.
- Reduce heat to simmer, cover and cook for 20-25 minutes, or until pasta is al dente. Be sure to stir the pasta periodically to prevent sticking and clumping.
- When pasta is cooked through, sprinkle cheese on top and cover. Simmer for 5 more minutes, or until cheese melts. Top with sliced green onions before serving.
Christina’s Notes
- This Recipe Can be Doubled: Double this recipe for a crowd. Simply increase the ingredients proportionately and split it into two batches for easy cooking.
- Toppings: Top with avocado, queso fresco, sour cream, cilantro, salsa or diced jalapenos.
- Spices: Add ground cumin, chili powder or ground black pepper to make it spicier.
- Thicken Sauce: Thicken the sauce with corn starch if it’s too runny from the canned tomatoes.
- Vegetarian: Swap the meats for your favorite non-meat alternatives in this great recipe!
- Prevent Clumping: While simmering, be sure to stir the pasta periodically to prevent sticking and clumping.
- Chicken: If you’d like to make classic Mexican spaghetti made with chicken, substitute ground chicken, shredded chicken breast or rotisserie chicken.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.