Mexican Spaghetti

A red sauce made with ground taco meat and enchilada sauce and a Colby Jack cheese sauce combine in this Mexican Spaghetti recipe. It’s a unique blend of flavors the entire family is sure to love!

This Mexican spaghetti recipe combines two things my family loves – Mexican flavors and spaghetti. Instead of a regular spaghetti meat sauce, this recipe is made with taco seasoning, enchilada sauce, and canned tomatoes. The creamy sauce is similar to an alfredo sauce but not quite the same, with melted Colby Jack cheese. The flavors combine to create the most delicious baked spaghetti with a Mexican twist. So good!

What Makes This Mexican Spaghetti Recipe So Great

My family is a huge fan of this recipe and has asked me to make it again several times. Here are a few reasons why they love it so much.

• Two sauces. Mexican spaghetti is made with both a red meat sauce and a creamy cheese sauce. It’s the best of both worlds, pleasing fans of both.
• Mexican flavors. But the sauces aren’t your typical meat and cream pasta sauces! The red sauce is made with enchilada sauce and the ground beef is seasoned with taco seasoning. The cheese sauce is made with Colby Jack cheese, which adds even more flavor.
• Baked like a casserole. The two sauces are prepared from scratch then everything is transferred to a casserole dish, topped with more cheese, and baked. This final step gives it a casserole vibe and extra cheesiness!

Recipe Ingredients

This unique spaghetti recipe is made with both a homemade meat sauce and a creamy cheese sauce. Both require just a handful of ingredients. Scroll down to the recipe card below for the exact measurements.

Meat Sauce:

• Olive oil
• Aromatics – Onion, green bell pepper, and garlic all add flavor and texture to the meat sauce.
• Ground beef – I like to use lean ground beef, such as 80/20, to avoid excess grease.
• Taco seasoning – I love to use my homemade taco seasoning when I have it on hand.
• Salt & pepper
• Crushed tomatoes – Adds the tomato base to the meat sauce.
• Enchilada sauce – Adds some Mexican flavor and creates the saucy consistency.

Cheese Sauce:

• Butter
• Garlic
• All-purpose flour – Thickens the sauce.
• Whole milk – 2% might also work but I would avoid skim milk. It will not have the thick, creamy consistency desired for the sauce.
• Colby Jack cheese – Adds the cheesy flavor and texture. I like Colby Jack because it adds more flavor than just cheddar or another similar cheese.
• Salt & pepper
• Spaghetti Noodles – Cooked to the package instructions.

Recipe Variations

Here are a few ways to customize this Mexican spaghetti recipe.

• Add more veggies. Mix in some black beans, corn, or diced tomatoes for extra texture and flavor.
• Try a different protein. Swap the beef for ground turkey, ground chicken, or plant-based crumbles.
• Use a different cheese. Use a Mexican cheese blend or Monterey Jack instead of Colby Jack for a slightly different flavor.
• Add some heat. Add diced jalapeños or chili flakes to the meat sauce if you prefer more heat.

How To Make Mexican Spaghetti

Both the meat sauce and cheese sauce take just a few minutes to prepare. Then this spaghetti bakes in the oven like a casserole! The printable version of the instructions is in the recipe card below.

• Cook the aromatics and beef. Cook the diced onion in the olive oil over medium heat for 3 minutes. Add the bell pepper and cook for another 2 minutes, then stir in the garlic for another minute. Add the ground beef and cook until it browns, breaking it apart as it cooks. Drain any excess fat. Stir in the taco seasoning, salt, and pepper.
• Simmer the meat sauce. Add the crushed tomatoes and enchilada sauce to the beef. Simmer on low heat for 10 minutes, stirring occasionally. Set aside.

• Make the creamy sauce. In a separate pan, melt the butter over medium heat then add the garlic and cook for a minute. Add the flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking constantly to achieve a smooth texture. Cook for 3-4 minutes to thicken. Stir in the cheese until it melts. Season the sauce with salt and pepper.

• Add the spaghetti. Stir the spaghetti into the cheese toss, making sure it’s coated evenly.
• Bake. Preheat the oven to 375F and grease the casserole dish. Spread the spaghetti mixture into the dish. Top with the meat sauce, then sprinkle more Colby Jack cheese over the sauce. Bake for 20-25 minutes until melted and bubbly.

Serving Suggestions

This dish is hearty and filling on its own, with veggies and protein baked right in. I often don’t serve it with any sides! But if I do, a small side salad is my go-to. Some Mexican cornbread or breadsticks to soak up all the sauce is also a great option. Consider adding toppings like sour cream, avocado slices (or avocado crema), queso fresco, salsa or guacamole.

How To Store & Reheat Leftovers

• Fridge. Store leftover Mexican spaghetti in an airtight container in the refrigerator for up to 4 days.
• Reheat. Reheat in the microwave in 30-second intervals, stirring in between, or bake at 350°F until warmed through.

More Spaghetti Recipes

• Baked Spaghetti
• Bacon Spaghetti
• Million Dollar Spaghetti
• Taco Spaghetti
• Chicken Spaghetti