Description
A vibrant and hearty Spicy Mexican Baked Spaghetti combining classic Italian pasta with bold Mexican flavors. Ground beef, bell peppers, and aromatic spices meld together in a rich tomato sauce, baked until bubbly and topped with melted Mexican cheese for a comforting and flavorful twist.
Ingredients
Scale
Pasta
- 8 ounces of spaghetti
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Spices and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauces and Extras
- 1 (14-ounce) can diced tomatoes with green chilies
- 1 cup tomato sauce
- 1/2 cup salsa
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the spaghetti later.
- Cook Spaghetti: Boil the spaghetti according to the package instructions until al dente, then drain and set aside to keep warm.
- Brown Ground Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until fully browned, breaking it up with a spoon for even cooking.
- Sauté Vegetables: Add diced onion, minced garlic, red and green bell peppers to the skillet with the beef. Sauté for about 5 minutes until the vegetables soften.
- Add Spices: Stir in chili powder, cumin, paprika, crushed red pepper flakes, salt, and black pepper. Cook for 2 more minutes to toast the spices and deepen their flavor.
- Simmer Sauce: Pour in diced tomatoes with green chilies, tomato sauce, and salsa. Stir well and simmer for 10 minutes to meld the flavors and reduce slightly.
- Combine Pasta and Sauce: Transfer cooked spaghetti into a large mixing bowl, then pour the beef and vegetable sauce over it. Mix thoroughly so the spaghetti is evenly coated.
- Assemble in Baking Dish: Grease a 9×13-inch baking dish, then transfer the spaghetti mixture into it. Spread the mixture evenly and sprinkle the shredded Mexican blend cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish: Remove from oven and let it cool for a few minutes. Garnish with chopped fresh cilantro and sliced black olives if desired.
- Serve: Serve the spicy baked spaghetti hot, enjoying the fusion of Mexican spices and comforting pasta.
Notes
- For a spicier dish, increase the crushed red pepper flakes or add diced jalapeños.
- Use ground turkey or chicken as a leaner protein alternative.
- If you prefer vegetarian, substitute the ground beef with cooked lentils or plant-based ground meat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly.
- Black olives are optional but add a nice briny contrast to the spicy flavors.
