Mexicali Spaghetti Bake
A hearty Mexican-inspired baked spaghetti dish featuring ground beef, tomatoes, corn, and flavorful spices, perfect for comfort food lovers and family dinners.
Ingredients
Instructions
- Cook spaghetti as package directs; drain.
- Preheat oven to 325°F (160°C).
- Saute ground chuck until partially browned.
- Add minced onions, minced green pepper, and minced garlic; cook until vegetables are tender.
- Add cooked spaghetti, tomatoes, corn, salt, black pepper, chili powder, and Worcestershire sauce to the meat mixture.
- Toss everything together and turn into a 2 1/2-quart casserole dish.
- Bake uncovered for 1 hour.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the mix. You can substitute ground turkey for a lighter option, or use whole wheat spaghetti for added fiber. If you're short on time, pre-chopped vegetables can save you prep time. For a creamier texture, try mixing in some cream cheese or sour cream before baking.
Serving Suggestions
Serve the Mexicali Spaghetti Bake with a side of garlic bread or a fresh green salad for a complete meal. It pairs beautifully with 'El Toro' Cheese Dip for an appetizer or snack. For a festive touch, consider topping each serving with fresh cilantro or avocado. This dish is perfect for potlucks or family gatherings, and it's sure to please both kids and adults alike.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired portion in the microwave or oven until heated through. Adding a splash of water can help maintain moisture during reheating. This dish also freezes well; just cover and store in a freezer-safe container for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicali Spaghetti Bake contains roughly 252 calories, with 9g protein, 51g carbohydrates, and 5g fat. It is an excellent source of vitamin C (42% of the Daily Value), dietary fiber (36% of the Daily Value), and iron (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 490mg per serving (21% 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 vegetarian?
Yes, you can easily make this Mexicali Spaghetti Bake vegetarian by substituting the ground chuck with a plant-based meat alternative or additional vegetables like mushrooms and zucchini. You can also use vegetable broth instead of meat-based options to enhance flavor.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can blend regular corn with a bit of milk or cream to achieve a similar consistency. Alternatively, pureed beans can add creaminess and protein to the dish while keeping it hearty.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the Mexicali Spaghetti Bake a day in advance and store it in the refrigerator until you're ready to bake it. Just make sure to cover it well to maintain freshness. Allow it to come to room temperature for about 30 minutes before baking.
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).