This dish is a fun mashup of classic Italian dish of spaghetti and meat sauce and traditional Mexican flavors. This dish is quick and easy made all in one pot. There will be no big pile of dirty dishes to clean up at the end of the cooking process. But you will be rewarded with a plate full of robust, satisfying and very flavorful spaghetti.

We will be cooking this wonderful Mexican Spaghetti using the risotto method, sauce and pasta are cooked in the same pot. That is a nice shortcut and a clever way to cook pasta, saving us an unnecessary step of boiling it in a separate dish. It also means way more tasty noodles.

Pasta will absorb the sauce, and will get infused with all the aromatics and spices that we are using. It is a win win for everyone.

Most of the Mexican flavors come from taco seasoning and green chillies. The store-bought seasoning is a great time saver. It is fragrant and perfectly balanced, you can get the depth of the Mexican flavors guaranteed. Start by sautéing diced onions with ground beef and make sure to drain all the rendered fat to avoid the greasy spaghetti. Built the flavors by adding spices, a combination of diced tomatoes and tomato sauce, and green chillies. I also like to throw in some corn, the sweetness balances out the acidity of the tomato sauce and adds a fun pop of yellow color. The only thing left is the spaghetti. Add the noodles with some water for them to soak in and simmer. Sprinkles the finished mexican spaghetti with mild, melty cheddar cheese. No need for a strong flavored parmesan like in Italian version.

This dish is easy and delicious. Nice break from a regular spaghetti and meat sauce. And you don’t have to compromise next time you can’t decide if you want Italian or Mexican for dinner, you can have both!