What is Mexican spaghetti made of?

Mexican Spaghetti Ingredients Beef: I use 80/20. Onion: Use either a yellow or white onion. Taco Seasoning: I use mild so the dish is kid-friendly. Chilies: I like mild green chilies, again, to keep it kid-friendly.

What is the secret to good spaghetti?

IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce ,” he says. It was while working at Delfina in San Francisco that he really started to understand why.

Is spaghetti Italian or Mexican?

Dried pasta, the kinds made with durum wheat, was found in Italy from about 800 AD, It was Arabic occupiers of Sicily who spread the manufacturing and drying technique.

How to make spaghetti at home better?

How to make good spaghetti at home - Quora. I use noodles that absorb the water and add flavor including lots of spices (oregano, basil, cayenne, chili powder, jalepno seeds and others) a little bit of salt and a small amount of honey to the water. I also add extra basil and fresh garlic to Prego sauce.

How is original spaghetti made?

Spaghetti made from the flour of hard durum wheat semolina, with water and salt added and cooked by boiling , has existed since the Roman Empire, but the history of its invention is not entirely clear.

What brings out spaghetti flavor?

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

What gives spaghetti sauce more flavor?

Tomatoes (canned or fresh), garlic, onions, olive oil, herbs (such as basil and oregano), and sometimes red wine. The flavors develop through slow cooking, which allows the ingredients to meld together and create a rich and savory taste.

Why do you put lemon juice in spaghetti sauce?

A shot of red wine vinegar might do the trick here, but that adds its own flavor; a small splash of humble lemon can brighten the sauce exponentially without stealing the spotlight . That's what a hit of acidity does—it sharpens the flavors, sometimes imperceptibly.

Why do you put baking soda in spaghetti sauce?

Add Some Baking Soda If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid . A little pinch should do the trick.

When should I add Parmesan cheese to spaghetti sauce?

With thicker, well-emulsified sauces, it's generally safe to add the cheese directly over the heat , but with a thinner sauce or one that doesn't have much besides the cheese, adding cheese while it's still on the burner can cause it to clump.

What is Del Monte pasta made of?

Del Monte Pasta is made with high-quality Durum wheat semolina rich in dietery protein and fibre. Imported directly from the largest pasta manufacturers across the globe, made by experts who have perfected their art over generations.

What are spaghetti hoops made of?

Cooked Pasta (42%) (Water, Durum Wheat Semolina), Tomato Puree (38%), Water, Sugar, Glucose-Fructose Syrup, Modified Maize Starch, Salt, Ground Paprika, Potato Starch, Acidity Regulator (Citric Acid), Onion Powder, Flavouring.

What is Del Monte spaghetti made of?

Del Monte pasta is made from durum wheat semolina . It is a source of protein – an essential building block for healthy muscles and bones. It is also a source of dietary fibre which slows down the absorption of carbohydrates and fats in the body, thereby making you feel satiated for a longer period of time.

Mexican Spaghetti Recipe (2024)

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Mexican Spaghetti is a easy casserole recipe full of ground beef, peppers, onions, tomatoes, spaghetti, and topped with a savory cheese blend.

Tex-Mex or Mexican food, as it’s referred to by some, has been an American favorite for years. From enchilada casserole and chorizo breakfast burritos, to chicken and cheese quesadillas and Mexican stuffed peppers, Tex-Mex encompasses a wide assortment of food.

With that being said, this genre of food can get old, real fast. Enter this Mexican Spaghetti.

With a few exceptionsin condiments, they’re the same dish. For this reason, we have seen a rise in new Mexican fusion recipes like Mexican lasagna and Mexican spaghetti casserole.

This dish is a prime example of Mexican-Italian fusion. Here we have all the flavors of a traditional Tex-Mex meal; like tomatoes, peppers, cheese, and onions.

Kim’s Grandmother made this Mexican Spaghetti for us for years, and I loved it! It was savory, spicy, and cheesy.

What’s not to love, right? Moreover, she made it with love and that mattered more to us than anything else.

How to Make Mexican Spaghetti:

Scroll to the recipe card below for full instructions and ingredient amounts!

Start by preheating the oven to 400°F and greasing a 2.5-quart baking dish. Bring a large pot of salted water to a boil, and cook the spaghetti noodles according to the package directions.
Meanwhile, heat a large skillet over medium heat. Cook the ground beef, onion, and peppers until the beef is no longer pink.

Drain any excess grease, then return the beef to the pan. Add the tomatoes and green chiles, tomato sauce, water, cooked spaghetti, cayenne, salt, and pepper.

Stir to combine, and bring to a simmer for 5 to 10 minutes. Transfer the ingredients to the prepared baking dish.
Bake for 10 minutes, then remove from the oven. Top with shredded cheese, and bake for 10 more minutes.

Mexican Spaghetti Tips and Variations:

Don’t want to use tomato sauce? Try using your favorite marinara sauce (jarred or homemaded) instead. The flavor will be slightly different since the ingredients in marinara sauce are different than those in tomato sauce, but the outcome will still be amazing!
Want more spice? Make this Mexican spaghetti as mild or spicy as you’d like by tossing in some jalapenos, Serranos, or Anaheim peppers. Another option is use Rotel brand tomatoes and green chiles if possible. Rotel makes mild, original, and hot versions. Choose your favorite to add the perfect amount of heat.
Want to use less ground beef? Reduce the amount to 1 1/2 pounds or even 1 pound of ground beef. We’ve made this recipe with varying amounts with no issues.
Prefer a different protein? Try using ground Italian sausage, ground pork, or even ground chicken. Use shredded chicken for a great spin on traditional chicken spaghetti.
Swap out the cheese: Colby jack is what my family has used for decades, but cheddar cheese, mozzarella, pepper jack, or even Monterey jack would taste great. Pick your favorite!

How do you keep the spaghetti noodles from getting too soft?

The noodles are technically cooked twice, once on the stove and another time in the oven.

To keep them from getting too soft, drain them from the boiling water on the stove when they’re al dente and still have a bit of a bite. They’ll finish cooking in the oven.

Storage and Freezing:

Refrigerator: Mexican spaghetti stores well in the refrigerator in an airtight container for 3-4 days.

Freezer: There are two options for freezing Mexican spaghetti.

Option 1: Prepare the recipe up to the point of sprinkling it with shredded cheese. However, don’t add the cheese. Allow the dish to cool, then add the cheese. Wrap the dish in plastic wrap followed by a layer of aluminum foil. The spaghetti will stay fresh for 2 months in the freezer.

Option 2: Prepare the recipe up to the point of adding the cheese except don’t add the cheese. Allow the dish to cool completely. Wrap the dish in plastic wrap followed by a layer of aluminum foil. The spaghetti will stay fresh for 2 months in the freezer.

Thawing and Reheating: To thaw from frozen, place the Mexican spaghetti in the refrigerator overnight to thaw. Remove it from the fridge about 30 minutes before returning to the oven to melt the cheese (add cheese if needed).

To reheat, scoop individual servings into bowls and heat on half power in the microwave until warm or heat in a pan over low heat on the stovetop.

Other pasta dishes you may love:

Broccoli Cheese Pasta Bake
French Onion Beef Casserole
Creamy Chicken Noodle Casserole
Elote Ramen
Homemade Hamburger Helper
Spaghetti Pie

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Mexican Spaghetti

4.7 from 38 votes

Print Pin

Author: John

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 Servings

Ingredients

2 pounds ground beef
1 cup white onion, diced
½ cup green bell pepper, diced
15 ounces diced tomatoes and green chiles, (Ro*tel)
16 ounces tomato sauce, two (8 ounce) cans
½ cup water
8 ounces spaghetti noodles, cooked
1 to 2 teaspoons cayenne pepper, or red pepper flakes, adjust to tastes
Salt and pepper, to tastes
1 cup Colby jack cheese, shredded off the block

Instructions

Preheat the oven to 400°F, and grease a 2.5-quart baking dish. Set aside.
Heat a large skillet over medium heat. Add the ground beef, onions, and green peppers. Cook until the ground beef is no longer pink. Remove from heat, and drain excess grease.
2 pounds ground beef
1 cup white onion
½ cup green bell pepper
Add the tomatoes and green chiles, tomato sauce, water, cooked spaghetti, cayenne, salt, and pepper. Stir to combine.
15 ounces diced tomatoes and green chiles
16 ounces tomato sauce
½ cup water
8 ounces spaghetti noodles
1 to 2 teaspoons cayenne pepper
Salt and pepper
Simmer for 5 to 10 minutes, then transfer to the prepared baking dish. Bake for 10 minutes.
Remove from the oven, and top with cheese. Bake for an additional 10 minutes.
1 cup Colby jack cheese
Serve warm, and store leftovers in the refrigerator for up to 3 days.