A one-pot meal that’s nutritious, delicious, quick and easy, this Mexican Spaghetti is perfect for busy weeknights. It combines familiar taco flavors with hearty pasta for a comforting, family-friendly dinner that also works well for meal prep.
Mexican Spaghetti Recipe
While not an authentic Mexican dish, this Mexican Spaghetti is packed with bold, familiar flavors. Ground chicken (or other lean ground meat), sautéed vegetables, taco seasoning, tomatoes and a melty cheese topping make this a satisfying one-skillet pasta. The sauce soaks into the noodles, giving every bite a bright, savory taco-inspired taste.
This recipe is easy to adjust: swap proteins, change the noodle shape, or add extra vegetables. It reheats well and makes a reliable option for meal prepping lunches or dinners.
Recipe Ingredients
- Ground chicken – about 1 lb, 90% lean or higher. You can substitute ground turkey, lean ground beef, ground pork, or a plant-based crumbled option. Use lean meat to avoid excess fat in the skillet.
- Taco seasoning – one packet or about 2 tbsp homemade blend to infuse the dish with Mexican-style spices.
- Tomatoes – one can of fire-roasted diced tomatoes (14.5 oz) and one 8 oz can of tomato sauce form the base of the sauce.
- Spaghetti noodles – one box of spaghetti. Chickpea or other legume-based noodles work well if you want extra protein; regular semolina pasta is fine too.
- Cheese – a mix such as Pepper Jack and Colby Jack or a Mexican cheese blend for melty, flavorful topping.
- Vegetables and aromatics – diced white onion, diced bell pepper, and minced garlic add texture and brightness.
- Water – about 2 cups to cook the noodles in the skillet so they absorb the sauce.
- Optional garnishes – cilantro, green onion, avocado, and extra shredded cheese.
See the instructions section for step-by-step cooking directions and timing.
Serving suggestions
Serve this Mexican Spaghetti with fresh garnishes like cilantro, sliced green onions, diced avocado and an extra sprinkle of cheese. For a full Mexican-inspired meal, pair with a simple salad, roasted corn side or a creamy dip as an appetizer. A crisp, citrusy beverage complements the rich, savory flavors nicely.
How to Make This Recipe
1. Prepare the vegetables by dicing the white onion and bell pepper and mincing the garlic. Heat a large, slightly deep skillet over medium heat and lightly grease it. Add the ground chicken, minced garlic, diced onion, diced bell pepper and taco seasoning. Break the meat apart and cook until no longer pink and the vegetables have softened.
2. Stir in the canned diced tomatoes, tomato sauce and water. Bring the mixture to a gentle boil so the flavors combine and the liquid is hot.
3. Break the spaghetti noodles into thirds and add them to the skillet. Use a large spoon to press and submerge the noodles so they are coated with sauce. The noodles will cook in the liquid and absorb flavor.
4. Reduce heat to medium-low, cover the skillet and simmer for about 25 minutes, stirring every 4–5 minutes to prevent the noodles from sticking together or to the pan. If using regular pasta versus chickpea noodles, you may need an extra ¼ cup water and a few additional minutes of cooking.
5. When the noodles are tender and the sauce has thickened slightly, remove from heat. Top with shredded cheese, chopped cilantro, sliced green onion and diced avocado. Serve hot and enjoy.
Recipe FAQs
Store leftover Mexican Spaghetti in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Stir the pasta frequently while it simmers to prevent sticking. Chickpea-based noodles cook faster than traditional pasta; adjust water and simmering time as needed. Use lean ground meat to avoid excess oil in the pan. Taste and adjust seasoning before serving.
Yes. A simple homemade mix is 1 tsp each smoked paprika, chili powder, sea salt, cumin, onion powder, garlic powder and oregano, plus a pinch of black pepper. Adjust quantities to your preference and the freshness of spices.
Use penne, fusilli or shells instead of spaghetti, or try low-carb options like zoodles or spaghetti squash. Swap proteins (turkey, beef, tofu, tempeh) or cheeses (cotija or a Mexican blend). Add jalapeño for heat, or extra veggies like zucchini, corn or mushrooms for more texture.
Ingredients (Full List)
- 1 lb ground chicken (90% lean or higher)
- 1 packet taco seasoning (or homemade mix)
- 1 white onion, diced
- 1 cup diced bell pepper
- 1 tsp minced garlic
- 1 tbsp chopped cilantro (optional)
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 cups water
- 1 box spaghetti noodles (regular or chickpea)
- 2 tbsp chopped green onion, for garnish
- 1/2 cup Pepper Jack cheese
- 1/2 cup Colby Jack cheese
Instructions (Condensed)
- Dice onion and bell pepper. Mince garlic.
- Sauté ground chicken with onion, bell pepper, garlic and taco seasoning in a greased skillet until meat is no longer pink.
- Add diced tomatoes, tomato sauce and water; bring to a boil.
- Break spaghetti into thirds and submerge in the sauce. Stir to coat.
- Cover and simmer on medium-low for about 25 minutes, stirring every few minutes, until noodles are tender and do not stick.
- Top with shredded cheese, cilantro, green onion and avocado. Serve immediately.
Notes
Chickpea-based noodles typically cook faster than traditional pasta. If using regular semolina pasta, add 1/4 cup more water and simmer a few minutes longer. Stir frequently to avoid sticking. For best flavor, taste and adjust seasoning before serving.
If you try this recipe and enjoy it, please rate it and leave a comment. Your feedback helps refine recipes and inspires new ideas.
Looking for nutrition tracking? If you use a calorie-tracking app, input each ingredient for the most accurate macronutrient and calorie breakdown. This recipe yields about 4 servings and provides a balanced mix of protein, carbohydrates and fiber depending on the pasta choice.
I’d love to hear what you think—leave a comment sharing any tweaks or favorite variations. Enjoy this flavorful, easy Mexican Spaghetti!