One-Pan Mexican Spaghetti with Chorizo, Peppers and Cheese

This Mexican Spaghetti is an easy, flavorful weeknight dish that brings together taco-seasoned beef, sweet corn, mild green chiles, fire-roasted tomatoes, and green onions. Serve the savory mixture over hot spaghetti and top with shredded cheese for a comforting meal the whole family will enjoy.

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This recipe is especially quick when you have cooked ground beef ready from bulk prep. Pair it with a crisp salad or a Tex‑Mex coleslaw for a complete dinner. The dish is forgiving — swap ingredients based on what you have, and adjust the spice level to suit your family.

Video

What you need to make Mexican Spaghetti

Ingredients for Mexican Spaghetti: dry spaghetti, ground beef, green chiles, green onion, mexi-corn, fire-roasted tomatoes, water, taco seasoning, and shredded cheese

Dry spaghetti. Any pasta that holds up to a meaty sauce works well.
Fire-roasted diced tomatoes, undrained. The fire-roasted variety adds depth and a slightly smoky flavor.
Mexi-corn, undrained. Canned corn seasoned in a Mexican-style mix adds sweetness and texture.
Shredded cheese. A Mexican-style blend is ideal, but cheddar, Monterey Jack, or a quesadilla blend will also work.
Diced green chiles, undrained. These add mild heat and a green chile flavor.
Taco seasoning. Use a packet or a homemade taco seasoning mix to taste.
Green onions. Slice the white and most of the green for fresh onion flavor.
Ground beef. You can substitute ground turkey or a plant-based ground product. Cooked, frozen ground beef from bulk prep makes the meal come together faster.
Water. A small amount of water helps the seasoning blend into the meat.

See the recipe card below for exact quantities and full instructions.

How to make Mexican Spaghetti

Cast iron skillet with cooked ground beef with a wooden spoon surrounded by bowls of green chilis, mexi-corn, fire-roasted diced tomatoes, taco seasoning, and water.

Start by cooking the spaghetti according to the package directions. While the pasta cooks, brown the ground beef in a large skillet and drain any excess fat if needed.

Cast iron skillet with cooked ground beef and taco seasoning surrounded by bowls with mexi-corn, green chilis, fire-roasted diced tomatoes, water, and chopped green onions and a wooden spoon.

Stir the taco seasoning into the cooked beef with a small amount of water, simmering briefly until the seasoning has thickened and evenly coats the meat.

Cast iron skillet with seasoned cooked ground beef, mexi-corn, green chilis, fire-roasted diced tomatoes, and chopped green onions with a wooden spoon.

Trim and slice the green onions, then add them to the skillet along with the undrained fire-roasted tomatoes, Mexi-corn, and green chiles. Stir and heat the mixture until everything is warmed through and well combined.

Cast iron skillet of Mexican Spaghetti sauce, a dish of shredded cheddar cheese, and a bowl of cooked spaghetti on a counter next to fresh parsley.

Serve the hot meat-and-vegetable mixture over cooked spaghetti and top with a generous sprinkle of shredded cheese. Let the cheese melt slightly before serving.

Plate of Mexican Spaghetti topped with shredded cheese beside a bowl of cooked spaghetti, a pot of Mexican Spaghetti sauce, and a dish of shredded cheddar cheese on a counter next to fresh tomatoes and parsley.

Substitutions

Low carb – serve over zoodles (spiralized zucchini) instead of pasta.
Gluten-free – use gluten-free pasta and ensure your taco seasoning is gluten free.
Vegetarian – replace the beef with drained, rinsed black beans or a plant-based ground alternative.

Make it your own

This recipe is flexible. Add black beans, black olives, or a spoonful of salsa for extra brightness. Garnish with sour cream, guacamole, or fresh cilantro to lift the flavors. For more heat, add diced jalapeño or use hot green chiles.

Spicy – swap in hot chiles or top with fresh jalapeño.
Mild / kid-friendly – omit the green chiles or use plain corn instead of Mexi-corn.
Crunchy – finish with crispy fried onions or crushed tortilla chips.

Storage and freezing

Store leftover sauce and pasta separately in the refrigerator for up to 3 days to prevent the pasta from becoming soggy. Reheat gently on the stovetop or in the microwave.

The meat sauce freezes well. Cool it completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving over freshly cooked spaghetti.

Plate of Mexican Spaghetti topped with shredded cheese on a counter beside a bowl of cooked spaghetti and a pot of Mexican Spaghetti sauce.

Recipe

Mexican Spaghetti

Mexican Spaghetti pairs taco-seasoned beef with corn, green chiles, fire-roasted tomatoes, and green onions for a quick stovetop meal.

Author:
Mary Ann

Prep Time
3 mins

Cook Time
12 mins

Total Time
15 mins

Course
Main Dish

Cuisine
Mexican

Servings
6 servings

Calories
484

Ingredients

12 ounces spaghetti
2 tablespoons bulk taco seasoning mix (or 1 package)
⅓ cup water
1 pound ground beef
14 ounces can diced fire-roasted tomatoes, undrained
22 ounces Mexi-corn, undrained
4 ounces diced green chiles, undrained
3 green onions, sliced (white and most green)
1 cup shredded Mexican blend cheese

Instructions

Cook the spaghetti according to package instructions. Drain and keep warm.
While the pasta cooks, brown the ground beef in a large skillet until cooked through.
Add the taco seasoning mix and ⅓ cup water to the cooked beef. Simmer 1–2 minutes until the seasoning is absorbed and the sauce thickens slightly.
Trim and slice the green onions. Add the undrained fire-roasted tomatoes, Mexi-corn, diced green chiles, and green onions to the skillet. Stir to combine and heat until warmed through.
Serve the meat mixture over hot spaghetti and top with shredded Mexican blend cheese. Let the cheese melt slightly before serving.

Nutrition per serving