Mexican Spaghetti Tex-Mex Pasta

This hearty Mexican spaghetti recipe is one of those comfort dishes that bridges two favorites in my house Tex-Mex chili and spaghetti night. When smoky cumin and chili powder mingle with beefy tomato sauce and melty cheese the smell draws everyone to the kitchen. It is the kind of meal that fills the table with chatter and rarely leaves leftovers.

I first made this on a whim when I had leftover spaghetti and canned Rotel sitting in the pantry. Now even the pickiest of my kids will ask for it by name and it is a birthday dinner request nearly every year.

Ingredients

• Spaghetti pasta: this is the perfect noodle thickness to soak up the sauce look for firm high protein pasta for better texture
• Bacon: go for thick cut if you like big smoky bites or regular for crispiness
• Ground beef: leaner blends cook up less greasy and flavor the sauce more fully
• White or yellow onion: either will mellow and sweeten the base I love to pick ones that feel heavy with no soft spots
• Fresh garlic: this really perfumes the dish but garlic paste or powder is a handy backup
• Pinto beans: canned or homemade Leftovers from a previous Mexican dinner are perfect here
• Tomato sauce: plain is best to let spices shine choose brands with minimal salt for control
• Rotel or fire roasted tomatoes with green chilis: the key ingredient for heat and tang Pick a spice level based on your family’s taste
• Chili powder and cumin: essentials for a Tex Mex twist I like to buy these fresh from bulk bins for maximal flavor
• Mexican oregano: adds savory depth look for dried leaves instead of powder which can be bland
• Cheddar cheese and pepper jack: freshly shredded will always melt best and taste richer Choose cheese blocks over pre shredded if possible

Step by Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil Add spaghetti and cook until just al dente about 8 minutes Drain and set aside Keep a mug of pasta water in case you need to loosen the sauce later

Cook the Bacon:

In a large oven safe skillet fry the bacon pieces over medium heat until crispy Transfer cooked bacon to a plate leaving the rendered fat in the pan This will flavor the next steps

Brown the Beef and Aromatics:

Add the ground beef to the skillet Cook over medium high heat breaking up any clumps with a spoon Once the beef is half browned add diced onion and minced garlic Keep cooking until beef is browned and onion is soft about 5 to 7 minutes Drain off extra grease if needed

Build the Tex Mex Sauce:

To the same skillet stir in drained pinto beans plain tomato sauce Rotel drained if very watery chili powder cumin and Mexican oregano Mix well scraping up the browned bits Then sprinkle in half the cheddar and half the pepper jack Stir until melted and creamy

Combine Spaghetti with Sauce:

Add the cooked pasta into the skillet with the beef sauce Gently toss until all the noodles are well coated If it looks dry add a splash of pasta water Taste and adjust seasoning

Bake with Cheese:

Top the spaghetti with remaining cheddar and pepper jack Scatter cooked bacon over everything Transfer skillet to a preheated oven at 375 degrees F Bake for 10 to 12 minutes until cheese is bubbly and golden Let rest 5 minutes before serving

Serve and Garnish:

Spoon onto plates and sprinkle with fresh cilantro or green onions if you like Serve hot and enjoy

Bookmark

One of my favorite parts is the crispy bacon bits scattered right on top They always disappear first and my kids will fight over the crunchiest pieces Every time we eat this it reminds me of cozy fall evenings spent with everyone around the table

Storage Tips

Leftover Mexican spaghetti keeps well in an airtight container for three to four days The flavors deepen by day two To reheat microwave with a spoonful of water or bake covered in the oven until hot It also freezes surprisingly well portioned in small containers

Ingredient Substitutions

Ground chicken or turkey works in place of beef For a bolder taste try crumbled chorizo Swap pinto beans for black beans or omit them for a lighter version Any melty cheese like Monterey Jack or Colby will work if cheddar or pepper jack are not handy

Serving Suggestions

This is a full meal but I love serving it alongside simple guacamole or a fresh tomato salad Chips and salsa are perfect for starters and a dollop of sour cream is always welcome for cooling down extra spicy bites

Cultural Context

Recipes like this grew popular along the Tex Mex corridor blending Mexican pantry staples with classic American dinners It is comfort food born from blending family traditions and pantry necessity Through the years variations like this have brought together so many around the kitchen table

Bookmark

Frequently Asked Questions

→ What meats can I use for this dish?

Ground beef is traditional, but you can substitute ground chicken, turkey, pork, or even chorizo for different flavors and textures.

→ How can I increase the spiciness?

Use hot Rotel, or sauté diced jalapeños or serranos with the beef and onions. You can also add extra chili powder or hot sauce.

→ Can I add more vegetables?

Yes! Corn and diced bell peppers work especially well and add both sweetness and crunch to the finished dish.

→ What cheeses taste best in this pasta?

A mix of cheddar and pepper jack is ideal. For extra richness, freshly grate the cheese yourself for better melting and flavor.

→ Do I need to bake the pasta at the end?

Baking helps meld all flavors and creates a bubbly, melty cheese topping, but you can serve it straight from the skillet if short on time.

→ What toppings work well for serving?

Fresh cilantro, sliced green onions, sour cream, hot sauce, or a squeeze of lime add great flavor and color to each serving.