If you’re craving a comfort dish with a zesty twist, this Creamy Mexican Spaghetti Bake Recipe is exactly what you need. It blends the familiar coziness of baked spaghetti with bold Mexican flavors that bring a flavorful fiesta right to your dinner table.
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Why You'll Love This Recipe
Honestly, this Mexican spaghetti casserole quickly became one of my go-to weeknight meals. It’s just the right balance of creamy, cheesy comfort with a punch of taco-inspired spice that keeps everyone coming back for seconds.
- Simple layering: Combining layers of cheesy spaghetti and rich taco-seasoned meat sauce makes every bite satisfying.
- Easy prep & bake: You can whip this up in about 50 minutes total — perfect for busy evenings.
- Family-friendly flavors: Everyone loves the familiar taste of taco seasoning but with a cheesy pasta twist.
- Customizable: Easily switch up ingredients like cheese or add jalapeños for extra heat.
Ingredients & Why They Work
Getting the right mix of ingredients makes this creamy Mexican spaghetti bake shine. I always look for fresh produce, quality ground beef, and a good melting cheese like Colby Jack to get that perfect gooey texture.

- Olive oil: For sautéeing veggies and adding a silky base without overpowering flavors.
- Onion: Adds sweetness and depth to the meat sauce.
- Green bell pepper: Brings a fresh, slightly crisp element balancing the rich sauces.
- Garlic: Essential for aromatics, appearing in both sauces for layered flavor.
- Ground beef: The hearty protein that carries the taco seasoning and makes this casserole filling.
- Taco seasoning: The key to infusing that classic Mexican flavor punch.
- Salt & black pepper: To balance and enhance all the components.
- Crushed tomatoes: Provide natural acidity and texture to the savory meat sauce.
- Enchilada sauce: Adds richness and depth with its signature blend of spices.
- Butter: The fat base for creating a smooth, creamy cheese sauce.
- All-purpose flour: Thickens the cheese sauce into that luscious consistency.
- Whole milk: Gives the cheese sauce richness and a velvety mouthfeel.
- Colby Jack cheese: Melts beautifully and offers the mild, creamy flavor perfect for this bake.
- Spaghetti: The pasta foundation — cooked just al dente to hold up under baking.
- Fresh cilantro: A bright, herbaceous garnish to lift the dish just before serving.
Make It Your Way
This Creamy Mexican Spaghetti Bake Recipe is wonderfully versatile, so feel free to make it your own! Whether you like it spicier, lighter, or with a twist on the cheese, small adjustments can make it hit just the right note for your family or guests.
- Vegetarian Variation: Swap out the ground beef for diced mushrooms and black beans. I love this because it adds earthiness and extra protein without sacrificing flavor.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne to the meat sauce. It’s my go-to when I’m craving a little heat to brighten up the rich creamy sauce.
- Cheese Swap: Use a Mexican cheese blend or mild cheddar instead of Colby Jack. I tried this once with a smoked cheddar, and the subtle smoky flavor took this dish to the next level!
- Lighter Version: Substitute whole milk with low-fat milk for the cheese sauce. It still tastes indulgent but feels a bit lighter on the tummy.
- Make Ahead: Prepare the casserole a day in advance and refrigerate before baking. I always add an extra 5 minutes to the bake time when it’s cold straight from the fridge—perfect for busy weeknights.
Step-by-Step: How I Make Creamy Mexican Spaghetti Bake Recipe

Step 1: Sauté Your Veggies and Brown the Beef
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Toss in your diced onion and cook for about 3 minutes until it softens and smells sweet. Then add the diced green bell pepper and cook for another 2 minutes, stirring occasionally so everything cooks evenly. Next, stir in minced garlic and let it cook for 1 minute until wonderfully fragrant. Add 1 pound of ground beef and cook, breaking it up with a spoon, until nicely browned. Once cooked through, drain any excess fat for a leaner dish.
Step 2: Season and Simmer the Meat Sauce
Sprinkle in 1 packet of taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Stir everything well to coat the beef and veggies with the bold flavors. Pour in the 15-ounce cans of crushed tomatoes and enchilada sauce. Lower the heat and let this simmer gently for 10 minutes, stirring occasionally so the sauce thickens and the flavors meld beautifully. When your sauce looks rich and inviting, set it aside to keep warm.
Step 3: Whisk Together the Creamy Cheese Sauce
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant but not browned. Sprinkle in 2 tablespoons of all-purpose flour and whisk continuously for 1 minute to create a smooth roux—this will thicken your sauce perfectly. Slowly pour in 2 cups of whole milk while whisking constantly to prevent lumps. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Lower the heat and stir in 2 cups of shredded Colby Jack cheese until melted and smooth. Season with ½ teaspoon salt and ¼ teaspoon black pepper to taste.
Step 4: Toss the Spaghetti in the Cheese Sauce
Cook 16 ounces of spaghetti according to the package instructions until just al dente—this means it’s tender but still has a bite. Drain the pasta well. Immediately combine the hot spaghetti with the creamy cheese sauce in a large bowl or the same saucepan you used for the sauce. Toss gently until every strand is evenly coated in that luscious cheesy goodness.
Step 5: Assemble and Bake Your Casserole
Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish to prevent sticking. Spread the creamy, cheesy spaghetti mixture evenly into the dish, creating a beautiful base layer. Spoon the warm meat sauce on top, spreading it out to cover the spaghetti evenly. Finish by sprinkling 1 ½ cups of shredded Colby Jack cheese over the meat layer—it’ll melt into a perfect golden topping during baking.
Step 6: Bake and Garnish
Bake in your preheated oven for 25 minutes, or until the cheese topping is melted, bubbly, and inviting. Once it’s out of the oven, sprinkle fresh chopped cilantro generously over the casserole for a pop of color and fresh flavor. Serve it up warm, grab a fork, and enjoy the comforting deliciousness of your homemade Creamy Mexican Spaghetti Bake!
Top Tip
These tips will help make your Creamy Mexican Spaghetti Bake Recipe even more delicious and stress-free to prepare. From perfect spaghetti texture to balancing flavors, a few tricks go a long way!
- Cook Spaghetti Al Dente: I always cook the spaghetti just until al dente because it continues to cook in the oven. This helps avoid mushy noodles in the final bake.
- Use Lean Ground Beef: Through trial and error, I found lean ground beef is key. It reduces excess grease but keeps the meat flavorful and tender.
- Layer Evenly: Spreading both the creamy cheese sauce pasta and the meat sauce evenly in the casserole ensures every bite has a balanced mix of flavors and textures.
- Don’t Skip the Simmer: Letting the meat sauce simmer for the full 10 minutes really develops those bold Mexican flavors—definitely worth the wait!
How to Serve Creamy Mexican Spaghetti Bake Recipe

Garnishes
Fresh cilantro sprinkled on top brightens up the rich, cheesy casserole with a pop of color and fresh flavor. You can also add a dollop of sour cream, sliced avocado, or a few jalapeño slices for extra creaminess and a bit of heat. Lime wedges on the side are perfect for a zesty squeeze that complements the spiced meat sauce beautifully.
Side Dishes
This creamy Mexican spaghetti bake pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to balance the indulgence. Consider serving it alongside Mexican street corn (elote), refried beans, or simple black beans for a complete and hearty meal. Warm garlic bread or tortilla chips are also delicious accompaniments to scoop up any leftover sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mexican Spaghetti Bake Recipe in an airtight container in the refrigerator for up to 3 days. This way, the flavors have time to meld, and reheating is quick and easy for a satisfying next-day meal.
Freezing
You can freeze the assembled casserole (before baking) by covering it tightly with foil and then plastic wrap. It will keep well in the freezer for up to 2 months. When ready to bake, thaw in the refrigerator overnight and add about 5 extra minutes to the cooking time to ensure it’s hot all the way through.
Reheating
To reheat, warm individual servings in the microwave for 2-3 minutes or until heated through. Alternatively, place leftovers in an oven-safe dish, cover loosely with foil, and bake at 350°F for 15-20 minutes to restore that fresh-baked bubbly texture.
Frequently Asked Questions:
Absolutely! Swap the ground beef for plant-based crumbles or cooked lentils. You can keep the same spices and sauces for that smoky Mexican flavor.
You can substitute with a Mexican cheese blend, mild cheddar, or even Monterey Jack. These will melt nicely and complement the flavors just as well.
This recipe has a mild, approachable spice level from the taco seasoning and enchilada sauce. If you prefer more heat, try adding diced jalapeños or hot sauce during the meat sauce step.
Yes! You can assemble the casserole ahead of time and store it in the fridge before baking. Just remember to add an extra 5 minutes to the baking time if baking it chilled.
Final Thoughts
This Creamy Mexican Spaghetti Bake Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s simple enough for a weeknight but special enough to impress friends and family. I love how the creamy cheese sauce balances the bold flavors of the meat sauce, and topping it all with fresh cilantro gives it just the right freshness. I hope it becomes a staple in your kitchen as it is in mine—enjoy every cheesy, saucy bite!
Print
Creamy Mexican Spaghetti Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Spaghetti is a comforting and flavorful casserole that combines a savory taco-seasoned meat sauce with a creamy cheesy sauce layered over perfectly cooked spaghetti. Topped with melted Colby Jack cheese and fresh cilantro, this dish offers a delicious twist on traditional spaghetti with bold Mexican-inspired flavors.
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
- Prepare Meat Sauce: 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 and cook until browned, breaking it apart as it cooks. Drain excess fat. Season with taco seasoning, salt, and pepper. Stir well. Pour in crushed tomatoes and enchilada sauce. Simmer for 10 minutes over low heat, stirring occasionally. Set aside.
- Make Creamy Cheese Sauce: Melt butter in a saucepan over medium heat. Add minced garlic and cook about 1 minute. Sprinkle in flour, whisking constantly for 1 minute to form a roux. Slowly pour in milk while whisking to keep mixture smooth. Cook for 3 to 4 minutes until thickened. Stir in shredded Colby Jack cheese until melted. Season with salt and pepper.
- Combine Pasta and Cheese Sauce: Cook spaghetti according to package instructions, drain, then combine with cheese sauce in a large bowl or saucepan. Toss until spaghetti is evenly coated.
- Assemble Casserole: Preheat oven to 375°F. Grease a 9×13-inch casserole dish. Spread creamy spaghetti mixture evenly in the dish. Spoon meat sauce over the top, spreading it evenly. Sprinkle shredded Colby Jack cheese over the meat sauce.
- Bake: Bake in preheated oven for 25 minutes, or until cheese topping is melted and bubbly.
- Garnish and Serve: Remove from oven and sprinkle with freshly chopped cilantro. Serve warm and enjoy!
Notes
- Use lean ground beef to reduce excess fat in the dish.
- For a spicier flavor, add diced jalapeños to the meat sauce.
- You can substitute Colby Jack cheese with a Mexican cheese blend or mild cheddar.
- If you want a lighter version, use low-fat milk instead of whole milk for the cheese sauce.
- Make sure to cook spaghetti just until al dente to prevent it from becoming mushy after baking.
- This casserole can be prepared ahead and refrigerated before baking; just add an extra 5 minutes to bake time if baking chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg


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