Mexican Spaghetti Tex-Mex Pasta (Printer-Friendly)

Hearty Tex-Mex pasta with spicy beef, crispy bacon, beans, and melty cheese for a family-friendly comfort meal.

# What You’ll Need to Cook:

→ Main

01 - 250 g dried spaghetti
02 - 120 g bacon, diced
03 - 500 g lean ground beef
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 400 g canned pinto beans, drained and rinsed
07 - 400 g tomato sauce
08 - 400 g canned diced tomatoes with green chiles (Rotel)

→ Seasonings

09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried Mexican oregano

→ Cheese

12 - 100 g shredded cheddar cheese
13 - 100 g shredded pepper jack cheese

→ Optional garnish

14 - Fresh cilantro, chopped

# Steps to Prepare:

01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
02 - In a large ovenproof skillet over medium heat, cook the diced bacon until crispy. Remove bacon pieces with a slotted spoon and set aside, reserving the rendered fat in the skillet.
03 - Add ground beef, chopped onion, and minced garlic to the skillet with bacon fat. Sauté, breaking up beef with a spoon, until the meat is browned and onions are translucent. Drain off excess fat if needed.
04 - Add drained pinto beans, tomato sauce, diced tomatoes with green chiles, chili powder, cumin, and Mexican oregano to the skillet. Stir well, then let the mixture simmer for 8 minutes to allow flavors to meld.
05 - Reserve half of each type of cheese for topping. Stir the remaining cheddar and pepper jack cheese into the skillet mixture until mostly melted.
06 - Add the cooked spaghetti and crispy bacon to the skillet. Toss thoroughly to coat noodles with sauce. Sprinkle the reserved cheeses evenly over the top.
07 - Transfer the skillet to a preheated oven at 190°C. Bake for 10 minutes, or until the cheese on top is melted and bubbling. Rest for 5 minutes before serving.
08 - Sprinkle with chopped fresh cilantro before serving, if desired.

# Extra Cooking Tips:

01 - For added heat, substitute hot diced tomatoes with green chiles or include sautéed jalapeños alongside onions.
02 - Freshly grated cheese melts more smoothly than pre-shredded varieties.
03 - This dish can be prepared ahead up to the baking step and refrigerated for up to 24 hours.

Go Back