Can I make Mexican Spaghetti ahead of time?

Yes, absolutely! This dish actually tastes even better the next day as the flavors continue to develop. Just cook it as directed, let it cool, and store it in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave with a splash of broth or water to loosen up the sauce.

Is this recipe spicy?

Not really—it’s flavorful, but not overly spicy. The poblano pepper adds a mild heat and smokiness, while the spices like chili powder and paprika give depth. If you're feeding kids or spice-sensitive eaters, just skip the jalapeños and stick to mild seasonings. For heat lovers, go ahead and add crushed red pepper or diced jalapeños.

Can I use a different type of pasta?

Totally. While spaghetti is classic here, you can also use thin spaghetti, linguine, or even short-cut pasta like penne or rotini. Just be sure to adjust the cook time slightly depending on the shape.

Mexican Spaghetti Easy One Pot Dinner Recipe

Description

This one-pot Mexican Spaghetti is spicy, cheesy, comforting, and packed with taco-inspired flavor. Perfect for weeknight dinners when you want bold taste with minimal cleanup.

Ingredients

Scale

1 lb ground beef
1 yellow onion, chopped
1 poblano pepper, chopped
1 tbsp chili powder
2 tsp smoked paprika
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
Salt and black pepper, to taste
5 garlic cloves, finely diced
6 oz tomato paste
28 oz can fire-roasted tomatoes
8 oz can tomato sauce
2 cups frozen corn
3 cups beef broth
16 oz spaghetti (break in half)
2 cups Mexican cheese blend (or cheddar/Monterey Jack)
Optional Garnishes:
Fresh cilantro, chopped
Sliced avocado
Sliced jalapeños
Grated cotija cheese or queso fresco
A squeeze of lime juice

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Instructions

In a large skillet over medium-high heat, cook ground beef with chopped onion and poblano pepper. Stir in chili powder, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Cook for 10 minutes until beef is browned and vegetables are tender.
Add garlic, frozen corn, and tomato paste. Stir and cook for 1–2 minutes. Mix in fire-roasted tomatoes and tomato sauce. Simmer for 5 minutes to blend flavors.
Pour in beef broth and bring to a boil. Add spaghetti (broken in half) and make sure it’s submerged. Cover, reduce heat to low, and simmer for 25 minutes, stirring occasionally.
Once pasta is al dente and sauce is thick, stir in cheese until melted and creamy. Adjust seasoning with salt and pepper.
Garnish with toppings like cilantro, avocado, jalapeños, or a squeeze of lime. Serve hot!

Notes

Use a deep skillet to prevent overflow. To reheat, add a splash of broth. Can be frozen up to 2 months. Make vegetarian by swapping ground beef for beans or tofu.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: One Pot
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 780mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 5g
Protein: 28g
Cholesterol: 65mg