MEXICAN BAKED SPAGHETTI
Mexican baked spaghetti is a twist on an old classic.
This dish is easy and delicious. This baked spaghetti is the perfect weeknight dinner. It’s simple to throw together and is fabulous comfort food. If you happen to have leftovers, they reheat great! I always make up this casserole when I know my family has a busy week ahead of them. It’s one of our favorites.
Ingredients Needed for Mexican Baked Spaghetti:
Ground beef or ground turkey
Spaghetti noodles
Mexican shredded cheese
Diced tomatoes (I use Rotel’s Lime and Cilantro)
Packet of taco seasoning
Cream cheese, softened
Can of green chilies
Can of refried beans
Recipe Notes: This is a very versatile recipe. Add in a can of black beans if you aren’t a fan of refried beans. Add whichever toppings your family likes best. You could easily use ground turkey or ground chicken instead of ground beef. Garnish with sour cream, salsa, guacamole, and tortilla chips.
Recipe Comments: “Wow, this was excellent! So glad I found this recipe. I found that it reheats very well, so my husband and I enjoyed it for 3 nights!!! It’s terrific with a little sour cream, jalapeno, and tortilla chips! Thanks so much for the recipe!”-Dee
“I’m so glad I found this recipe! It’s so good and my entire family loves it. Definitely will be making this dish a lot.”-Kerri
Scroll down for the full recipe.
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Mexican Baked Spaghetti
Ingredients
- 1 lb of ground beef
- 8 ounces of spaghetti noodles
- 2-3 cups of Mexican shredded cheese
- 1 can of diced tomatoes I use Rotels Lime and Cilantro
- 1 packet of taco seasoning
- 4 ounces of cream cheese softened
- 1 4 ounce can of green chilies
- 1 16 ounce can of refried beans
Instructions
- Preheat oven to 350. Cook pasta according to package directions. Brown ground beef over medium heat until cooked through. Drain. Add taco seasoning, diced tomatoes, green chilis, cream cheese and refried beans to the ground beef and cook over medium heat until cooked through and warm.
- Grease a 9X13 baking dish and place half the noodles on the bottom. Spread meat mixture over noodles. Cover with half of the shredded cheese. Repeat. Cover dish with aluminum foil and bake for 30 minutes. Serve with salsa, sour cream, guacamole and tortilla chips.
Don’t forget about our traditional Baked Spaghetti. It has wonderful reviews!
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Wow, this was excellent! So glad I found this recipe. I found that it reheats very well, so my husband and I enjoyed it for 3 nights!!! It’s terrific with a little sour cream, jalepeno, and tortilla chips! Thanks so much for the recipe!
Thank you for the kind words! We’re thrilled you and your husband enjoyed it!
I’m making this tonight. But I don’t have the Rotel tomato’s. Thought I did. But I do have petit diced tomato’s. Will those still work ? And do I have to drain the tomato’s or use the juice they came in ? Thankyou ! Mary K 🙂
Diced tomatoes will work just fine, and no you don’t have to drain the tomatoes. Hope you love it!
I made this last Friday night just for something different during the quarantine. It was sooooooo good. We added sour cream and some green onion on top. My son ate all the leftovers the next day. This is definitely something I will make again and again!!!
Oh gosh! This makes us so happy! So glad you enjoyed this one, we love it too!
I’m so glad I found this recipe! It’s so good and my entire family loves it. Definitely will be making this dish a lot.
Wonderful! So glad you enjoyed this one. We love it too!
This is delicious! Followed the directions with the exception of seasoning the ground beef some. I was worried I would struggle with pasta in a Mexican dish but I was wrong! I had all of the ingredients on hand and I love Mexican food so decided to go for it. Serve with a dollop of sour cream and a tossed green salad and you are good to go. Thank you so much for the recipe.
Oh goodness.. we are so glad you decided to give this one a try! Our family loves it too and we think it’s a great twist on a classic. Thank you so much for the wonderful comment.