Mexican Spaghetti
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
6 people
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Calories
900 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Spaghetti
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A red sauce made with ground taco meat and enchilada sauce and a Colby Jack cheese sauce combine in this Mexican Spaghetti recipe. It's a unique blend of flavors the entire family is sure to love!
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Ingredients
Meat Sauce:
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 packet taco seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounce can crushed tomatoes
- 15 ounce can enchilada sauce
Creamy Cheese Sauce:
- 2 Tablespoons butter
- 3 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded Colby jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces Spaghetti cooked according to package instructions
Topping/garnish:
- 1 ½ cups shredded Colby jack cheese for topping
- fresh cilantro chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, until it starts to soften.
- Add the green bell pepper and cook for another 2 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 more minute, until fragrant.
- Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Season the beef with taco seasoning, salt, and pepper. Stir well.
- Pour in the crushed tomatoes and enchilada sauce. Simmer the mixture over low heat for 10 minutes, stirring occasionally. Set the meat sauce aside.
- Melt butter in a saucepan over medium heat. Add the minced garlic and cook for about 1 minute.
- Sprinkle in the flour, whisking constantly for about 1 minute to form a roux.
- Slowly pour in the milk while whisking, making sure the mixture is smooth. Cook for 3–4 minutes until thickened.
- Stir in the shredded Colby Jack cheese until melted. Season with salt and pepper.
- Combine the cooked spaghetti with the cheese sauce in a large bowl or the sauce pan and toss until coated evenly.
- Preheat the oven to 375°F and grease a 9x13-inch casserole dish. Spread the creamy spaghetti mixture evenly into the dish.
- Spoon the meat sauce over the top, spreading it evenly.
- Sprinkle the shredded Colby Jack cheese over the meat sauce.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with freshly chopped cilantro, and serve. Enjoy!
Nutrition Information
Show Details
Calories
900kcal
(45%)
Carbohydrates
72g
(24%)
Protein
45g
(90%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
141mg
(47%)
Sodium
1637mg
(68%)
Potassium
677mg
(19%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1660IU
(33%)
Vitamin C
21mg
(23%)
Calcium
671mg
(67%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 900 kcal
% Daily Value*
| Calories | 900kcal | 45% |
| Carbohydrates | 72g | 24% |
| Protein | 45g | 90% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 1637mg | 68% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1660IU | 33% |
| Vitamin C | 21mg | 23% |
| Calcium | 671mg | 67% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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