Mexican Spaghetti

5 from 3 votes

Mexican Spaghetti is a delicious one-pot meal of noodles cooked in a tomato-based broth with beef, poblano peppers, and shredded cheese. This Mexican Italian fusion dish is tasty but simple enough for an easy weeknight dinner.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Pasta

Cuisine: Italian Inspired, Mexican Inspired

Servings:

Calories: 537kcal

Author: Britney

Equipment

12-inch Skillet

Ingredients

1 lb Ground beef
1 Onion , chopped
1 Poblano Pepper , chopped
1 tbsp Chili Powder
2 tsps Smoked Paprika
2 tsp Cumin
2 tsps Garlic Powder
1 tsp Dried Oregano
Salt and pepper
5 Garlic cloves , diced
6 oz Tomato paste
28 oz Can of fire roasted tomatoes
8 oz Can of tomato sauce
2 cup Corn , frozen
3 cups Beef broth
16 oz Spaghetti
2 cups Mexican Cheese Blend
Cilantro , for garnish (optional)
Avocado , for garnish (optional)
Jalapeno , for garnish (optional)
Grated Cotija , for garnish (optional)

Instructions

Warm a large skillet on the stove over medium heat. Add ground beef and seasonings, onions, poblano pepper, salt, and pepper. Cook until beef cooked thoroughly, about 10 minutes.
Add corn, garlic, and tomato paste. Mix together, then add fire roasted tomatoes, and tomato sauce. Cook together for about 5 minutes and then add beef broth. Bring to a boil and add spaghetti (break in half if needed).
Reduce heat to low and cover with a lid. Simmer for 25 minutes, until pasta is al dente. Season with salt and pepper and mix in cheese and top with cilantro, cotija, jalapeno, and avocado (optional).

Notes

Tips

Keep in mind, you'll need a large pan for this recipe. I recommend a 12 inch skillet that's at least 3 inches deep. You can also use a large pot if that's what you have on hand.
All kinds of cheeses work well with this pasta recipe. Monterey jack, cotija, cheddar etc. Feel free to experiment.
I recommend using thin noodles for this recipe. Spaghetti, angel hair, and even linguine are all good options.

Nutrition