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Mexican Baked Spaghetti

A different and delicious way to serve spaghetti.
Course Cinco de Mayo, Ground Beef
Cuisine Mexican
Keyword bean dip, Mexican, spaghetti
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 Servings
Author Lynn / Turnips 2 Tangerines


  • 8 ounces spaghetti noodles
  • 2 tablespoons olive oil
  • 1-½ lbs ground beef
  • ½ medium red onion, chopped
  • 1 packet taco seasoning mix
  • cup water
  • 1- 14 oz can diced tomatoes with green chilies, drained
  • 1- 4 oz can diced green chilies, drained
  • 1- 16 oz can refried beans
  • 1/2 cup sliced black olives
  • 4 oz cream cheese, room temperature
  • 3 cups Mexican shredded cheese


  • Preheat oven to 350. Cook pasta according to package directions. Rinse with hot water. Toss cooked spaghetti with oil. Set aside.
  • Meanwhile, brown ground beef and chopped onion over medium heat until cooked through. Drain. Add taco seasoning mix, water, diced tomatoes, green chilies, refried beans, black olives and cream cheese to the ground beef and cook over medium heat until cooked through and warm.
  • Grease a 9 x 13 baking dish and place half the noodles on the bottom. Spread meat mixture over noodles. Cover with half of the shredded cheese. Repeat. Cover dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes.Serve with salsa, sour cream and cilantro.