This spicy and cheesy dish hits all the right notes without taking forever to make. If you’re craving something bold and comforting, this Spicy Mexican Spaghetti with Cheese Sauce Recipe will absolutely deliver on flavor and satisfaction.
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Why You'll Love This Recipe
I first stumbled upon this recipe when I wanted something a little different to shake up my dinner routine — but easy enough that I wouldn’t be stuck in the kitchen all evening. The balance of the spicy meat sauce with a creamy, cheesy spaghetti base makes it a real crowd-pleaser. Seriously, it’s become a go-to for cozy weeknights.
- Simple Ingredients: You probably have most of these in your kitchen already, so no extra shopping hassle.
- Layered Flavors: Combining spicy meat sauce with smooth cheese sauce creates a uniquely comforting dish.
- Family Friendly: The spice level works well for most palates—you can always adjust to taste.
- One-Dish Wonder: Baked in a casserole, it’s easy to serve and perfect for leftovers.
Ingredients & Why They Work
This recipe beautifully combines fresh veggies, savory ground beef, and two sauces that play off each other perfectly. Here’s a quick rundown on why each key ingredient is in the mix:
- Olive oil: Helps sauté the veggies without overpowering their natural flavors.
- Onion & green bell pepper: Adds sweetness and freshness that cuts through the richness.
- Garlic: Gives the dish a warm, aromatic foundation—you can never have too much!
- Ground beef: Provides hearty protein and works as a great base for the bold taco seasoning.
- Taco seasoning: Instantly infuses Mexican spices and heat, tying the flavors together.
- Crushed tomatoes & enchilada sauce: Create a saucy, tangy base for the meat that’s bursting with flavor.
- Butter & flour: Form the foundation for the smooth cheese sauce (that classic roux magic).
- Whole milk: Ensures the cheese sauce stays creamy without being too thick or too thin.
- Colby Jack cheese: Melts beautifully with a mild but buttery taste — perfect for this dish.
- Spaghetti: The noodle choice is flexible, but spaghetti holds the sauce nicely and feels classic.
- Cilantro: Adds a fresh, herby pop at the end — you can’t skip this unless you’re not a fan.
Make It Your Way
I love to play around with the spice levels — sometimes I toss in a chopped jalapeño with the bell peppers if I want extra heat. Also, switching out ground beef for turkey works well if you want a leaner option. Honestly, this recipe welcomes your personal touch!
- Vegetarian Variation: Skip the meat and add black beans or lentils for a hearty, meatless version I’ve enjoyed many times.
- Cheese Swap: Mix in pepper jack for more kick or cheddar for a sharper flavor based on what cheese you have.
- Make It Creamier: Stir in a dollop of sour cream at the end—it’s my secret for next-level creaminess.
Step-by-Step: How I Make Spicy Mexican Spaghetti with Cheese Sauce Recipe
Step 1: Sauté the Veggies and Brown the Beef
Start by heating olive oil over medium heat in a large skillet. Toss in your diced onion and cook until it just starts to soften—about 3 minutes. Then add the diced green bell pepper and give it another couple of minutes. Once these are fragrant, stir in the garlic and cook for just a minute; overcooked garlic can turn bitter, so keep an eye on it.
Next, add the ground beef. Break it apart with your spatula as it browns and cooks through completely. When the beef is nicely browned, drain any excess fat — this keeps things from getting greasy.
Step 2: Build Your Spicy Mexican Meat Sauce
Sprinkle the taco seasoning, salt, and pepper over the browned beef, mixing thoroughly to coat every bit. Pour in the crushed tomatoes and enchilada sauce, then reduce the heat to low. Let this simmer gently for about 10 minutes, stirring every once in a while. This melds the spices and sauces together into a rich, flavorful meat topping.
Step 3: Whip Up the Creamy Cheese Sauce
While that simmers, melt your butter in a medium saucepan over medium heat. Add the garlic and sweat it for about a minute – this step always fills my kitchen with an irresistible aroma. Next, sprinkle in the flour and whisk constantly for a minute to make your roux — this thickens the sauce.
Slowly pour in the whole milk while whisking continuously to keep it silky. Allow the sauce to thicken gently for about 3-4 minutes without boiling. Then stir in the shredded Colby Jack cheese, salt, and pepper until the sauce is smooth and velvety. This cheese sauce is the cozy heart of the dish.
Step 4: Toss Pasta and Assemble for Baking
Cook the spaghetti according to package directions until al dente. Drain and then mix it right into the cheese sauce — I like to use a large bowl or just toss it directly in the saucepan off heat. This ensures every strand is coated. Spray a 9×13-inch casserole dish with cooking spray or butter. Spread your cheesy spaghetti evenly on the bottom, then spoon the meat sauce over the top, spreading it out.
Finally, sprinkle the extra shredded Colby Jack cheese evenly over the casserole before baking.
Step 5: Bake Until Bubbly and Ready
Pop the dish into a preheated 375°F oven and bake uncovered for 20–25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and lightly golden. This step adds a lovely texture to the top and heats everything through perfectly.
Once out, sprinkle fresh chopped cilantro over the top — this vibrant herb adds such a fresh contrast I can’t imagine skipping.
Top Tip
I’ve made this Spicy Mexican Spaghetti with Cheese Sauce Recipe countless times, and attention to layering your flavors is key. Here are a few ways I keep it tasting fresh and balanced every time:
- Don't Overcook Garlic: Adding garlic too early or cooking it too long makes it bitter—add it last when sautéing veggies and cook just until fragrant.
- Proper Roux Timing: Whisk the flour into the melted butter long enough to get rid of any raw taste but don't brown it; this keeps your cheese sauce smooth and rich.
- Control Spice Level: Taco seasoning can be salty and spicy—taste your meat sauce as it simmers and adjust by adding a pinch of sugar or extra tomato sauce if it feels too intense.
- Use Fresh Cilantro: The fresh herb finish really brightens the dish and cuts through all the richness, so don't skip it if you can help it.
How to Serve Spicy Mexican Spaghetti with Cheese Sauce Recipe
Garnishes
I like to finish this casserole with a handful of fresh cilantro because the herb’s bright flavor offsets the creaminess beautifully. Sometimes I’ll add a squeeze of fresh lime juice or a sprinkle of chopped green onions for a little extra zing. If you’re into heat, a few thin slices of pickled jalapeño on top kick things up perfectly.
Side Dishes
This dish is pretty filling on its own, but I love pairing it with a crisp green salad tossed in lime vinaigrette or some roasted Mexican street corn (elote) for a truly festive meal. Fresh tortilla chips also make great scoops if you want to jazz it up more.
Creative Ways to Present
For a fun dinner party, I sometimes assemble it in individual ramekins and bake them separately. It gives a lovely personal touch and helps everyone get their bubbly cheese crust just right. You can also make it a layered casserole with a bed of sautéed veggies underneath for a colorful presentation.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I transfer leftovers to an airtight container and keep them in the fridge for up to 3-4 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day!
Freezing
This recipe freezes well if you want to make it in bulk. I freeze it before baking — just wrap the casserole tightly and keep it for up to 2 months. When ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes if needed.
Reheating
I usually reheat leftovers gently in the oven at 350°F, covered with foil to retain moisture. If I’m in a rush, the microwave works too—adding a splash of milk or water helps keep the cheese sauce creamy instead of drying out.
Frequently Asked Questions:
Absolutely! Just swap the ground beef for cooked black beans, lentils, or plant-based crumbles. The sauces and seasonings work wonderfully with these options. You might want to adjust seasoning slightly to taste, but the dish comes together just as flavorful.
The spice level is moderate, thanks to the taco seasoning and enchilada sauce. If you prefer it milder, use less taco seasoning or opt for a mild enchilada sauce. For more heat, add fresh jalapeños or a pinch of cayenne.
Colby Jack is ideal because it melts smoothly and has a mild, buttery flavor that complements the spicy sauce. You can substitute with Monterey Jack, mild cheddar, or even pepper jack for a little extra kick.
Definitely! You can make the meat sauce and cheese sauce a day ahead, refrigerate them separately, then combine everything before baking. This saves time on busy days while keeping the flavors fresh.
Final Thoughts
This Spicy Mexican Spaghetti with Cheese Sauce Recipe feels like a warm hug on a plate, and I can’t recommend it enough if you want dinner that’s full of flavor but totally doable. Whether you’re cooking for family, friends, or just craving a comforting meal solo, this recipe is sure to become one you revisit again and again. So grab your skillet and give it a try — you’ll enjoy every cheesy, spicy bite!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Description
A flavorful and comforting Mexican Spaghetti casserole featuring a seasoned ground beef meat sauce layered with creamy cheese sauce and tender spaghetti, baked to perfection with a melted cheese topping and fresh cilantro garnish.
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 and Garnish:
- 1 ½ cups shredded Colby Jack cheese for topping
- Fresh cilantro chopped for garnish
Instructions
- Prepare the 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 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 black 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.
- Make the Creamy Cheese Sauce: 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 Pasta and Cheese Sauce: Mix the cooked spaghetti with the cheese sauce in a large bowl or the saucepan and toss until coated evenly.
- Assemble and Bake: Preheat the oven to 375°F and grease a 9×13-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 25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped cilantro, and serve hot. Enjoy!
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use lactose-free milk and cheese to make it low lactose friendly.
- If you prefer spicier flavors, add chopped jalapeños or extra chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, substitute regular spaghetti and flour with gluten-free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
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