mexican spaghetti recipe
The Best mexican spaghetti recipe
What I love most about this recipe is how adaptable it is. I’ll sometimes swap in black beans for extra protein, or add some corn kernels for a little crunch and nutrients. My kids always ask for it because it’s familiar but still feels like a treat, and it’s great for meal prep too—just reheat and add a little cheese if needed. It’s the kind of dish that feels like a celebration, whether you’re serving it at Thanksgiving or just after a long day at work. Plus, it’s got all the vitamins from the veggies and the fiber from the whole wheat pasta if you use that, so it’s not just about the taste—it’s about nourishing the body too. My kids and I have been eating it for years, and I don’t think we’ll ever get tired of it.
Mexican Spaghetti with Cheesy Tomato Sauce
A flavorful twist on classic spaghetti featuring a rich tomato sauce infused with Mexican spices, topped with melted cheese and fresh cilantro. Perfect for a quick and satisfying meal!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm water
- 1 cup crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
- ½ cup heavy cream or coconut milk (optional)
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup chopped cilantro
- 1 avocado, sliced (optional)
- Lime wedges
- Hot sauce (optional)
👨🍳Directions
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1
For the dough: In a bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy. Add flour and salt, mix until a dough forms. Knead for 5 minutes, then let rest for 1 hour or until doubled. -
2
Preheat oven to 400°F (200°C). Roll out the dough on a floured surface to about ¼-inch thickness. -
3
Cut dough into 1-inch strips and arrange on a parchment-lined baking sheet. Bake for 12-15 minutes until golden. -
4
For the sauce: In a saucepan, heat olive oil over medium heat. Sauté garlic for 30 seconds. Add crushed tomatoes, diced tomatoes, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Simmer for 10 minutes. Stir in heavy cream (if using). -
5
Cook the baked pasta strips in boiling salted water for 3-4 minutes until tender. Drain and set aside. -
6
Toss cooked pasta with the tomato sauce. Top with melted cheese, cilantro, avocado slices, and lime wedges. Serve with hot sauce if desired.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or large mixing bowl
- Oven
- Saucepan
- Knife and cutting board
- Wooden spoon
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add diced jalapeños or bell peppers to the sauce.
- Substitute whole wheat flour for a healthier dough option.
- Use a mix of cheeses for added richness.
- Garnish with a sprinkle of cotija cheese for a Mexican touch.
Variations
- Add black beans or corn for a vegetarian twist.
- Include diced onions and bell peppers for extra texture.
Watch Video Of How Mexican Spaghetti with Cheesy Tomato Sauce Works
❓ Frequently Asked Questions About Mexican Spaghetti with Cheesy Tomato Sauce
What is the traditional origin of the Mexican Spaghetti recipe?
The Mexican Spaghetti (also known as “Espagueti Mexicano”) is a playful and creative twist on Italian pasta, blending traditional Mexican flavors with Italian ingredients. While it doesn’t have a single, widely recognized “origin,” it became popular in the 1970s and 1980s as a fun, humorous take on spaghetti. Some versions credit Mexican chefs or food bloggers for popularizing it, but its roots are more about playful culinary fusion rather than a specific cultural tradition.
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Can I make Mexican Spaghetti without meat, and if so, what are the best plant-based substitutes?
Absolutely! You can easily make a vegan or vegetarian version of Mexican Spaghetti. The classic protein sources like ground beef or chorizo can be replaced with:
– Black beans or refried beans (for a heartier texture)
– Crispy tofu or tempeh (cooked in the same sauce for a meaty bite)
– Lentils or chickpeas (for a protein-rich, slightly earthy flavor)
For extra richness, add crumbled vegan chorizo or lentil-based “meat” (like lentil-walnut “ground meat”).
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How do I avoid making the sauce too thick or watery when cooking the spaghetti?
To keep the sauce smooth and well-balanced, follow these tips:
1. Cook the meat first – Brown the ground beef, chorizo, or plant-based protein thoroughly before adding liquids to avoid a watery sauce.
2. Deglaze properly – After browning, pour in a splash of red wine, tomato paste, or broth to scrape up the fond (the flavorful bits) before adding water or broth.
3. Use a mix of liquids – Combine 1 part broth or water with ½ part tomato sauce or crushed tomatoes to control thickness.
4. Simmer gently – Cook the sauce on low heat to let flavors meld without breaking down the sauce too quickly.
5. Adjust with cornstarch or flour – If needed, mix 1 tbsp cornstarch with 2 tbsp water and stir in at the end for a thicker consistency.
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What are some creative toppings or garnishes that elevate Mexican Spaghetti beyond the basics?
While the classic toppings (cheese, sour cream, and salsa) work well, these creative additions can take it to the next level:
– Fresh herbs – Cilantro, parsley, or green onions for brightness.
– Crunchy elements – Diced avocado, pickled red onions, or crushed tortilla chips.
– Spicy kick – Diced jalapeños, hot sauce, or a sprinkle of cayenne or chili powder.
– Cheesy surprises – Crumbled queso fresco, cotija, or Monterey Jack for a melty texture.
– Sweet contrast – A drizzle of honey or maple syrup (like in “spaghetti with honey and chili”).
– Citrus zest – A pinch of lime or orange zest to brighten the dish.
– Seared shrimp or scallops – For a seafood twist (great if you’re making it for a special occasion).
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Why does my Mexican Spaghetti sometimes taste bland or lack flavor?
A flat-tasting Mexican Spaghetti usually comes down to one of these common mistakes:
1. Overcooking the meat – Raw or undercooked ground meat loses flavor. Always brown it well before adding liquids.
2. Skipping the deglaze step – Not scraping up the browned bits (fond) from the pan means you’re missing out on rich, umami flavors.
3. Using too much water or broth – A weak sauce needs concentrated flavor. Reduce the liquid gradually or use a mix of tomato sauce + broth for depth.
4. Ignoring acidic ingredients – A splash of vinegar, lime juice, or tomato sauce balances richness and brightens the dish.
5. Not toasting spices – If using cumin, chili powder, or garlic, toast them lightly in oil before adding to the pan for better flavor.
6. Underseasoning – Taste as you go! Mexican Spaghetti is bold, so don’t be shy with salt, pepper, and spices.
Quick fix: If your sauce is bland, stir in 1 tsp soy sauce, Worcestershire sauce, or a pinch of smoked paprika to add depth.
