Mexican Spaghetti Bake

Mexican Spaghetti Bake made with pantry staples

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  • 1 box spaghetti
  • 1 1/2 lbs. ground turkey
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 can enchilada sauce
  • 1 can tomato soup
  • 1 sm. can diced green chiles
  • 1/41/2 tsp. chipotle powder
  • 1/2 tsp. cumin
  • 3 1/2 C. shredded cheese (I used Monterey Jack)
  • 4 wedges Laughing Cow Queso Fresco & Chipotle cheese (opt., but good)*
  • Garnish with sliced olives, diced tomatoes and sliced green onions


  1. Preheat oven to 350º
  2. In large skillet, brown ground turkey, onions and garlic. Season with chipotle powder and cumin, and a little salt & pepper, if desired. Drain fat.
  3. Add enchilada sauce, tomato soup, green chiles. Stir to combine well, let simmer while cooking the pasta.
  4. In large pot, cook pasta al dente according to package directions. Drain and return to pot.
  5. Add turkey mixture and combine well.
  6. In large casserole dish (I used a 2.8 liter one), layer half of spaghetti mixture. Dot with chunks of Laughing Cow cheese (if using, or you could even use cream cheese if you want). Sprinkle with half of shredded cheese.
  7. Top with remaining spaghetti mixture. Press down with back of spoon.
  8. Sprinkle top with remaining cheese.
  9. Bake about 20 minutes until hot and bubbly.
  10. Garnish with sliced olives, diced tomatoes and sliced green onions.
  11. Add additional hot sauce, if desired.


*Update:  I don’t think Laughing Cow makes this flavor anymore but you can substitute their spicy pepper jack or just omit.