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
Scale
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
