The Best Spaghetti I’ve Ever Made!
The Best Spaghetti I’ve Ever Made! is a easy Tex-Mex recipe that serves 6. 550 calories per serving. Recipe by Pepperbellypete on YouTube.
Prep: 20 min | Cook: 1 hr 10 min | Total: 1 hr 45 min
Cost: $22.30 total, $3.72 per serving
Ingredients
- 1 small Onion (chopped)
- 1 each Jalapeno (diced)
- 2 pounds Ground Beef (80% lean, browned and drained)
- 2 packets (1 oz each) Taco Seasoning (any store‑bought brand)
- 16 ounces Salsa (medium heat, your favorite brand)
- 8 ounces Pepper Jack Cheese (shredded)
- 8 ounces Cream Cheese (block, softened)
- 8 ounces Hatch Green Chili (diced, canned or fresh)
- 10.5 ounces Rotel (canned diced tomatoes with green chilies)
- 2 ounces Cheddar Cheese (shredded for topping)
- 16 ounces Spaghetti Pasta (uncooked)
- 3 cups Chicken or Beef Broth (low‑sodium)
Instructions
Prep Vegetables
Chop the small onion and dice the jalapeno. Set aside.
Time: PT5M
Brown Ground Beef
Heat the large skillet over medium‑high heat, add the ground beef and cook until fully browned, breaking it up with a spoon. Drain excess fat.
Time: PT10M
Temperature: Medium‑high
Combine Ingredients in Crock Pot
Transfer the browned beef to the crock pot. Add the chopped onion, diced jalapeno, taco seasoning packets, salsa, shredded pepper jack, cream cheese (cut into cubes), Hatch green chilies, and the can of Rotel. Stir until evenly mixed.
Time: PT5M
Initial Slow Cook
Cover the crock pot, set it to LOW, and cook for 30 minutes.
Time: PT30M
Temperature: Low
Stir After 30 Minutes
Open the lid, give everything a good stir to redistribute the sauce and meat.
Time: PT2M
Add Pasta and Broth
Add the uncooked spaghetti (break in half if needed) and pour in the 3 cups of broth. Press the pasta down so it is fully submerged in the liquid.
Time: PT5M
Finish Cooking on High
Cover the crock pot, switch to HIGH, and cook for another 30 minutes, or until the pasta is al dente and the sauce is thickened.
Time: PT30M
Temperature: High
Add Cheddar and Final Stir
Sprinkle the shredded cheddar over the top, stir gently to melt the cheese, and let sit for 2 minutes with the lid on.
Time: PT3M
Serve
Turn off the crock pot, spoon the Mexican spaghetti onto plates, and enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 550
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 25g
- Fiber
- 4g
Dietary info: Contains meat, Can be made gluten‑free with gluten‑free pasta, Can be made dairy‑free by omitting cheese or using dairy‑free alternatives
Allergens: Dairy, Gluten
Last updated: April 23, 2026








