Tex Mex Spaghetti
Give your weeknight pasta night a bold, flavorful twist with Tex Mex Spaghetti—a hearty fusion of classic Italian and southwestern cuisine. This one-pan wonder combines tender spaghetti with seasoned ground beef, black beans, and a zesty homemade taco-inspired tomato sauce, all topped with melted Mexican cheese and fresh cilantro. Packed with vibrant ingredients like diced bell peppers, garlic, and optional jalapeños for added spice, this 40-minute recipe is a crowd-pleaser that’s perfect for cozy family dinners or casual gatherings. Serve with lime wedges for a tangy finish and let the fiesta begin! Keywords: Tex Mex Spaghetti, taco spaghetti, Mexican pasta recipe, weeknight dinner, one-pan pasta.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 14.5 oz diced tomatoes, with juices
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 15 oz black beans, drained and rinsed
- 1.5 cups shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped
- 1 medium jalapeño, sliced (optional)
- 4 wedges lime wedges, for serving
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess grease.
Add the diced onion and bell pepper to the skillet with the cooked ground beef. Sauté for 3-4 minutes until the vegetables soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced tomatoes (with juices), tomato sauce, taco seasoning, chili powder, cumin, and salt to the skillet. Stir to combine, then bring the mixture to a simmer.
Reduce the heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally.
Stir in the black beans and simmer for another 2 minutes to heat through.
Add the cooked spaghetti to the skillet and toss until the noodles are evenly coated with the sauce.
Sprinkle the shredded Mexican cheese blend over the spaghetti. Cover the skillet and allow the cheese to melt for 1-2 minutes.
Garnish with chopped cilantro and sliced jalapeños, if using. Serve hot with lime wedges on the side for added freshness.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.3 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 399 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1118 mg | 24% | |
*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.
