Recipe Background
Mexican Million Dollar Spaghetti combines Taco Tuesday and pasta night to create something new and scrumptious! The meaty sauce is the perfect blend of enchilada sauce and tomato sauce, with plenty of zesty taco seasoning to really wake up your taste buds. Better yet, Mexican Million Dollar Spaghetti makes sure you get your money's worth by putting cheese in the pasta mix and on top! Mexican Million Dollar Spaghetti has your taste buds seeing dollar signs!
Mexican Million Dollar Spaghetti combines Taco Tuesday and pasta night to create something new and scrumptious! The meaty sauce is the perfect blend of enchilada sauce and tomato sauce, with plenty of zesty taco seasoning to really wake up your taste buds. Better yet, Mexican Million Dollar Spaghetti makes sure you get your money's worth by putting cheese in the pasta mix and on top! Mexican Million Dollar Spaghetti has your taste buds seeing dollar signs!
Ingredients
For the meat mixture:
- 1 pound lean ground beef
- 1 (1-ounce) envelope taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion diced small
- 1 green bell pepper diced small
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can enchilada sauce
For the pasta:
- 1 stick unsalted butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 2 cups sharp cheddar cheese shredded, divided
- 2 cups Monterey Jack cheese shredded, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16-ounce) box spaghetti cooked
- fresh cilantro optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Drain the excess fat from the skillet.
- Add the taco seasoning, the garlic powder, the onion powder, the ground cumin, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper to the beef mixture and stir to combine.
- Add the onions and the green bell peppers to the beef mixture and cook, while stirring, until fragrant and the veggies start to soften, about 2-3 minutes.
- Add the tomato sauce and the enchilada sauce to the beef mixture and stir to combine.
- Reduce the heat to low and allow the beef mixture to simmer, while stirring occasionally, until slightly thickened and the flavors meld together, about 15 minutes.
- In a Dutch oven or large stock pot over medium heat, melt the butter.
- Add the garlic cloves to the melted butter and cook, while stirring, until fragrant, about 30 seconds.
- Add the heavy cream, 1 cup of the cheddar cheese, 1 cup of the Monterey Jack cheese, the remaining salt, and the remaining black pepper and cook, while stirring, until the cheese is melted, about 5 minutes.
- Add the spaghetti to the sauce mixture and stir to coat.
- In the prepared baking dish, add the spaghetti mixture.
- Top the spaghetti mixture with the beef mixture.
- Sprinkle the beef mixture with the remaining cheddar cheese and the remaining Monterey Jack cheese.
- Bake, uncovered, until the cheese is fully melted, about 15 minutes.
- Serve garnished with the cilantro.
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