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
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 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
