Mexicali Spaghetti Bake
Indulge in the bold flavors of a Tex-Mex classic with this Mexicali Spaghetti Bake! This crowd-pleasing casserole combines al dente spaghetti with savory seasoned ground beef, sautéed vegetables, and a zesty tomato and green chili sauce, all layered with creamy sour cream and a generous topping of gooey Mexican blend cheese. Perfectly spiced with taco seasoning and baked to golden, bubbly perfection, this quick and easy recipe is a comforting fusion of Mexican-inspired and Italian-American favorites. Ideal for busy weeknights or casual gatherings, serve it with a sprinkle of fresh cilantro for a vibrant finishing touch. Bursting with flavor and ready in under an hour, this hearty dish is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 oz green chilies, diced
- 1 packet taco seasoning mix
- 14.5 oz canned diced tomatoes with green chilies
- 1 cup tomato sauce
- 2 cups Mexican blend shredded cheese
- 1 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning mix and cook for 1 minute until well blended.
Add the diced tomatoes with green chilies, tomato sauce, and green chilies to the skillet. Stir well and let simmer for 5 minutes. Season with salt and black pepper to taste.
In a large mixing bowl, combine the cooked spaghetti, sour cream, and half of the shredded Mexican blend cheese. Stir until evenly coated.
In a greased 9x13-inch baking dish, layer half of the spaghetti mixture on the bottom.
Spread half of the meat sauce over the spaghetti layer.
Repeat with the remaining spaghetti mixture and meat sauce, creating a second layer.
Sprinkle the remaining shredded cheese evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 48.7 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2165 mg | 167% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2979 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
