This easy Mexican Spaghetti recipe features spaghetti noodles topped off with a hearty sauce and made extra savory with ground beef, crushed tomatoes, and a mix of classic Mexican spices.
Add the oil to an enameled cast iron dutch oven or pot over medium-high heat and allow to come to temperature. Add the onion and jalapeño and stir to coat in the oil.
Sauté the vegetables until softened, about 5-7 minutes, stirring occasionally.
Add the ground beef and taco seasoning, and break apart the ground beef, mixing it in with the vegetables and evenly distributing the seasoning as you work.
Cook, stirring occasionally, for an additional 7-10 minutes, or until the ground beef is completely cooked through.
Add the crushed tomatoes, cumin, sugar, paprika, salt, garlic powder, pepper, bay leaf, and water to the pot and stir to combine.
Reduce the heat to maintain a simmer for 15-20 more minutes, stirring occasionally. Remove the bay leaf.
Serve over cooked spaghetti noodles with a garnish of Cheddar cheese and cilantro, if desired.
The Anthony Kitchen