Baked Mexican Spaghetti Recipe

Step by Step Method

Step 1

Preheat oven to 374F.

Step 2

Cook spaghetti until it just bends cause it gets softer in the oven; drain it then put into a large bowl Combine milk and egg, 1/2 teaspoon salt and pepper; mix into spaghetti. Place the mixture into a 9x13 baking pan. Set it aside while making the beef mixture.

Step 3

In a large skillet cook the beef with onion, bell pepper and garlic until browned. Mix in taco seasoning, then tomato sauce and simmer for 15 minutes stirring all the time or occasionally. Spoon over the spagetti. Top with Mexican cheese.

Step 4

Bake (uncovered) until heated all the way through - around 25 minutes.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the ground beef, make sure to pick a leaner option with a higher fat content for a more flavorful dish.
For a more flavorful dish, use Kraft Mexican blend shredded cheese. If you don't have this, cheddar cheese can be used as a substitute.

Ingredient substitutions

Ground turkey instead of ground beef – This substitution will make the dish leaner and reduce the amount of fat. This will also make the dish more suitable for those who follow a vegetarian diet.
Cottage cheese instead of Mexican blend cheese – This substitution will make the dish healthier and provide additional protein. It will also make the dish more suitable for those who are lactose intolerant.

Variations

Vegetarian Baked Mexican Spaghetti Replace the ground beef with 1 (15 ounce) can black beans, drained and rinsed. Replace the taco seasoning mix with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon oregano, and a pinch of cayenne pepper. Reduce the tomato sauce to 1 (8 ounce) can.

Vegetarian Quinoa Baked Mexican Spaghetti Replace the ground beef with 1 cup cooked quinoa. Replace the taco seasoning mix with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon oregano, and a pinch of cayenne pepper. Reduce the tomato sauce to 1 (8 ounce) can. Add 1/2 cup salsa.

Serve with

Mexican Street Corn Salad - This light, healthy side dish is a great way to add a refreshing contrast to the rich flavors of the Baked Mexican Spaghetti. The creamy, tangy dressing and the crunchy corn and jalapenos make it a great accompaniment to the main dish.

Pico de Gallo: Pico de Gallo is a fresh and flavorful salsa made with tomatoes, onions, jalapenos, cilantro, and lime juice. It pairs perfectly with the Baked Mexican Spaghetti, adding a bright, acidic flavor to the dish. The cool, crunchy texture of the salsa also helps to cut through the richness of the cheese and sauce.

FAQ

Q: How long should I bake the Mexican Spaghetti?

A: Bake the Mexican Spaghetti uncovered for 25 minutes until it is heated all the way through.

Q: What ingredients do I need for Mexican Spaghetti?

A: The ingredients needed for Mexican Spaghetti are ground beef, onion, garlic, tomato sauce, diced tomatoes, chili powder, cumin, oregano, spaghetti noodles, and cheese.

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Fun facts:

Fun Fact 1: This dish was introduced to Mexico in the early 1900s by Italian immigrants and has since become a favorite in households across the country. It is often served as a side dish to tacos, burritos, and other Mexican dishes.

Fun Fact 2: Baked Mexican Spaghetti has become a popular dish among celebrities, with many of them sharing their own versions of the recipe on social media. It has even been featured in cooking shows hosted by famous chefs, such as Bobby Flay and Guy Fieri.