Mexican Million Dollar Spaghetti (+Video)
This yummy Mexican Million Dollar Spaghetti has everything you love about the TikTok Million Dollar Spaghetti but now with a cheesy, Mexican vibe!
A MEXICAN TWIST ON THE TIKTOK MILLION DOLLAR SPAGHETTI
I took the delicious Tik Tok Million Dollar Spaghetti recipe and decided to give it a Mexican flair! Guys, it turned out SOOOOO good. Mexican Million Dollar Spaghetti is a cheesy and flavorful casserole dish that’s sure to become a family favorite. Made with easy-to-find ingredients like ground beef, spaghetti noodles, and tomato and enchilada sauces, this dish combines all the flavors of classic Mexican cuisine into an incredibly delicious meal. It’s sure to be a crowd pleaser!
FREQUENTLY ASKED QUESTIONS:
Personally, I think the meat mixture layer has enough seasonings in it for the entire dish, but if you wanted the creamy layer to have a little more Mexican flavoring, you can add more taco seasoning. Try using about 1 tablespoon to but then omit the added salt to that layer because you’ll get enough in the taco seasoning you just added. Or you could just some ground cumin or fresh cilantro into this layer, that would also be good.
You don’t have to worry or make an emergency trip to the store. Instead, you can use 1 ½ cups of your favorite salsa or some Rotel in its place.
Sure. I image it would be good with other pasta like fettuccini or angel hair. But I haven’t tried it with those varieties yet. Just be sure to use the same amount of pasta.
Yes, you can! In fact, it’s a great recipe to serve at a party or gathering. Everyone will rant and rave about it, just as they did the classic version. I would suggest that you make it in two separate baking dishes though.
Once it’s cooled down to room temperature, you can put leftovers in an airtight container and refrigerate them for up to 3 days. You can freeze leftovers in a freezer safe bag or container for up to 3 months.
I recommend using the microwave until it’s warmed through again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – you could certainly use a spicier type sausage like chorizo or even ground turkey or chicken.
- onion and green bell pepper – if you aren’t a fan of onion or bell pepper, you can certainly leave them out.
- taco seasoning – store-bought or homemade work fine. If you are trying to cut down on the sodium, you can use a low sodium option.
- garlic powder, onion powder and cumin – I add this additional seasoning to really add lots of layers of flavors. I know some people either love or hate cumin so that is optional.
- tomato sauce and enchilada sauce – I use both because I really want to create a nice “saucy” and incredibly flavorful spaghetti.
- unsalted butter – if you only have salted butter, just remove the additional salt that is in the recipe.
- garlic cloves – I prefer fresh garlic for this recipe, it just gives it so much more flavor than the jarred stuff but if that is all you have then go for it.
- heavy cream – this here is really the secret ingredient for incredible creaminess. Milk just isn’t going to be the same.
- cheddar cheese and Monterey Jack cheese – these are my personal favorite combination of cheeses but you can certainly play around with it and try different cheeses. Pepper Jack would be a good one if you like it spicy.
- cooked spaghetti – as I said above, you can use different pasta. Some smaller shapes might leave you with a bit more sauce.
HOW TO MAKE MEXICAN MILLION DOLLAR SPAGHETTI
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray, and set aside. In a large skillet over medium-high heat, add the ground beef, onion, and bell pepper. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
Add the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir in the seasonings and continue to cook for 1 more minute until fragrant.
Stir in the tomato and enchilada sauces, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
While the meat sauce simmers, make the creamy sauce. Melt the butter over medium heat in a dutch oven or large stock pot. Add the garlic and cook for 30 seconds until fragrant.
Stir in the heavy cream, cheddar cheese, Monterey jack cheese, salt, and pepper. Cook until the cheese has melted and the sauce thickens slightly.
Add the noodles to the sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.
Top with the meat sauce.
Sprinkle the cheddar and Monterey jack cheeses over the top for the topping.
Bake uncovered for 15 minutes until the cheese is melted. Garnish with fresh cilantro if using, and serve.
CRAVING MORE RECIPES?
Mexican Million Dollar Spaghetti (+Video)
Ingredients
For the meat mixture:
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, small-diced
- 1 green bell pepper, small-diced
- 15 ounces tomato sauce
- 10 ounce enchilada sauce
For the creamy layer:
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 16 ounces cooked spaghetti noodles (1 box)
For the topping:
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- fresh chopped cilantro (for garnish, optional)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray, and set aside.
- In a large skillet over medium-high heat, add 1 pound lean ground beef. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
- Note: if your beef produced a lot of grease, you'll want to drain it before proceeding to the next step.
- Add 1 packet taco seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the seasonings.
- Then add 1 onion, small-diced and 1 green bell pepper, small-diced. Continue to cook until fragrant and the peppers and onions have to started to slightly soften.
- Stir in 15 ounces tomato sauce and 10 ounce enchilada sauce, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
- While the meat sauce simmers, make the cream sauce. Melt 1/2 cup unsalted butter over medium heat in a dutch oven or large stock pot. Add 4 cloves garlic, minced and cook for 30 seconds until fragrant.
- Stir in 2 cups heavy cream, 1 cup shredded sharp cheddar cheese, 1 cup shredded Monterey jack cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the cheese has melted and the sauce thickens slightly.
- Add 16 ounces cooked spaghetti noodles to the sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.
- Top with the meat sauce.
- Sprinkle 1 cup shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese evenly over the top. Bake uncovered for 15 minutes or until the cheese is fully melted.
- Garnish with fresh chopped cilantro, if using, and serve.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Note: I like my peppers and onions to have a slight crunch to them in this dish; however, if you like your peppers and onions super soft, you can cook them in the second step with the ground beef.
- White cheddar, Velveeta, white American, or colby jack would all be good to use.
- If you don’t have enchilada sauce, you can use 1 & ½ cups of your favorite salsa or rotel.
- This would be wonderful served with some Mexican cornbread!
- Like a lot of cream-based sauces, this one will break slightly when reheated so be expecting that. It is still totally delicious and edible!
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
- You can use other pasta varieties, just be sure it’s the same quantity.
- Reheat in the microwave or oven until warmed through.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Ladies and Gents, this is a delicious casserole. I will tell you it is a bit labor intensive ( I’m 77) but worth every minute. My hubby has always enjoyed casseroles but usually only eats one large helping. He took seconds on this one. The white sauce alone is wonderful. I will tell you, to save pans, make it in the same pan you cooked your pasta in as it will be draining elsewhere. Please do not use preshredded cheeses to save time. The taste just will not be the same, not to mention that preshredded does not melt into a sauce well. It’s well worth the effort, and I believe your family and guests would certainly enjoy it.
This dish was fantastic! Had the family over for our weekly dinner and everyone loved it. Served it with a Mexican chopped salad and Mexican cornbread. Everyone needs to try this dish!
Yay! Thanks so very much Dede!!