Mexacali Spaghetti Bake
Mexacali Spaghetti Bake offers a hearty, cheesy casserole with savory ground meat, vegetables, and bold chili flavors, perfect for family dinners or casual gatherings.
Ingredients
- 1 lb. spaghetti noodles ⓘ
- 1/4 cup olive oil ⓘ
- 1 lb. ground meat ⓘ
- 1 large onion, minced ⓘ
- 1 large green pepper, chopped ⓘ
- 1 large can tomatoes ⓘ
- 1 can cream-style corn ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 teaspoons chili powder ⓘ
- 1 clove garlic, minced ⓘ
- 1 large can ripe olives, pitted ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
Instructions
- Cook spaghetti as package directs; drain.
- Preheat oven to 325°F.
- In oil in skillet, sauté ground meat until mostly browned.
- Add minced onion, chopped green pepper, and minced garlic; cook until vegetables are tender.
- Add cooked spaghetti, canned tomatoes, cream-style corn, salt, black pepper, chili powder, pitted ripe olives, and Worcestershire sauce; toss to combine.
- Pour mixture into a 3-quart casserole dish.
- Bake covered for 1 hour.
Tips & Substitutions
For a twist, consider using ground turkey or chicken as a leaner alternative to beef. You can also add black beans for extra protein and fiber. If you prefer a vegetarian version, swap the meat for more vegetables or use a meat substitute. Adjust the chili powder to control the spice level, and consider adding fresh herbs for added flavor.
Serving Suggestions
Serve the Mexacali Spaghetti Bake with a side salad or tortilla chips for a complete meal. It pairs beautifully with Janet'S Mexicorn for a delightful combination of flavors. You can also top it with shredded cheese or fresh cilantro for added garnish, enhancing both presentation and taste.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the spaghetti bake in a covered dish in the oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mexacali Spaghetti Bake contains roughly 424 calories, with 4g protein, 89g carbohydrates, and 8g fat. It is an excellent source of vitamin C (40% of the Daily Value), iron (31% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1011mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Mexacali Spaghetti Bake ahead of time. Assemble all the ingredients and store them in the casserole dish, then cover and refrigerate for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the cooking time.
What can I substitute for ground meat?
If you're looking for alternatives to ground meat, try using cooked lentils or a plant-based meat substitute for a vegetarian option. You can also use finely chopped mushrooms or a mix of beans to maintain a hearty texture and flavor.
Can I freeze leftovers?
Absolutely! You can freeze leftover Mexacali Spaghetti Bake for up to 2 months. Cool it completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through, or microwave individual portions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).