Texas Spaghetti
Texas Spaghetti is a bold and flavorful twist on classic pasta, blending the hearty comfort of spaghetti with the smoky, spiced essence of Tex-Mex cuisine. This irresistible casserole combines tender spaghetti, savory ground beef, and a zesty tomato-based sauce enriched with chili powder, cumin, and paprika for a Texan-inspired kick. Layered with melty sharp cheddar cheese and topped with fresh cilantro, this dish is baked to bubbly perfection, offering a satisfying, crowd-pleasing meal. Whether you’re serving it for a casual weeknight dinner or a family gathering, Texas Spaghetti is a one-pan wonder that pairs beautifully with a crisp green salad or Tex-Mex sides. With simple ingredients, quick prep, and big flavor, it’s destined to become a household favorite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 medium yellow onion
- 1 large green bell pepper
- 3 pieces garlic cloves
- 14.5 oz diced tomatoes
- 8 oz tomato sauce
- 1 cup beef broth
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups sharp cheddar cheese
- 2 tbsp fresh cilantro
- 2 tbsp olive oil
- 1 medium optional jalapeño (for heat)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
While the spaghetti is cooking, finely dice the yellow onion, green bell pepper, and garlic cloves. If using a jalapeño, dice and remove seeds for less heat, if desired.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion, bell pepper, and jalapeño (if using). Sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook until fully browned, breaking it apart with a wooden spoon, about 6-7 minutes. Drain any excess grease.
Stir in the minced garlic, chili powder, ground cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the diced tomatoes (including the liquid), tomato sauce, and beef broth to the skillet. Stir to combine, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large mixing bowl, combine the cooked spaghetti with the sauce. Mix until the pasta is evenly coated.
Transfer the spaghetti mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the spaghetti. Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Top with freshly chopped cilantro before serving.
Serve warm with your favorite Tex-Mex sides or a crisp green salad, and enjoy!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 8.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 382 mg | 29% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 882 mg | 19% | |
*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.
