There’s something endlessly comforting about a one-pot dinner that brings big flavors with very little fuss. This Easy Mexican Spaghetti Recipe hits that sweet spot: pantry-friendly, ready in about 30 minutes, and crowned with melty cheese, creamy avocado, and a bright hit of salsa. It’s weeknight-friendly, crowd-pleasing, and flexible enough for a busy household or a relaxed meal with friends.

Why you’ll love this version

This Easy Mexican Spaghetti Recipe blends the familiarity of spaghetti with the warm, smoky notes of Mexican-style ingredients. It uses simple, everyday items—ground beef, spaghetti, canned pinto beans and corn, fire-roasted tomatoes, and a pourable Mexican-style tomato soup—to build a saucy, satisfying skillet meal. It’s approachable for cooks of any skill level and comes together quickly without compromising on flavor.

Ingredients

1/2 pound ground hamburger
1/2 of a yellow onion, diced
2 garlic cloves, minced
1/2 of a 17.6 oz package of spaghetti
1/4 cup diced fire roasted tomatoes
1 cup of canned pinto beans, rinsed and drained
1 cup of canned corn, drained
1/2 teaspoon garlic powder
1 container of Campbell’s Soups for Easy Cooking: Mexican Style Tomato (pourable, ready-to-use)
Shredded cheddar cheese (or your favorite kind)
Avocado, cut into chunks
Green onion, chopped
1/2 cup of your favorite salsa (we used Organic Kirkland Brand from Costco)

Tried-and-true equipment

Large skillet with lid
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Measuring spoons and cups

Prep notes

Before you start cooking, dice the onion, mince the garlic, chop the green onion, and cut the avocado into chunky pieces. Break the spaghetti in half so the pieces are shorter and easier to stir in the skillet. Rinse and drain the pinto beans and corn to reduce excess salt and starch. Having everything ready saves time and keeps the cooking process smooth.

Flavor tips

For a smokier profile, use more fire-roasted tomatoes or add a pinch of smoked paprika.
Stir in a squeeze of lime or a splash of apple cider vinegar at the end to brighten the dish.
If you prefer extra heat, use a spicier salsa or stir in a few dashes of hot sauce.
Leftovers are fantastic—reheat gently with a splash of water to loosen the sauce.

Step-by-step instructions

Follow these rewritten, clear steps to make this Easy Mexican Spaghetti Recipe. The method keeps the original order and ingredient amounts, but clarifies each action so the cooking flows smoothly.

Heat a large skillet over medium-high heat. Add the 1/2 pound ground hamburger to the skillet and cook, breaking it up with a wooden spoon or spatula, until there is no pink remaining and the meat is browned, about 6–8 minutes. If the pan becomes too dry, add a splash of neutral oil.
Push the cooked meat to one side of the skillet. Add the 1/2 of a yellow onion (diced) to the empty side and cook for 3–4 minutes, stirring occasionally, until the onion becomes translucent and soft. Then stir the onion into the browned meat so everything is evenly combined.
Add the 2 garlic cloves (minced) to the skillet and cook with the meat and onion for 30–60 seconds, just until fragrant. Be careful not to let the garlic burn.
Pour in the container of Campbell’s Soups for Easy Cooking: Mexican Style Tomato. Stir to combine the soup with the meat mixture, scraping up any browned bits from the bottom of the pan. This pourable soup forms the base of the sauce and brings a smooth tomato flavor throughout the dish.
Add the 1/4 cup diced fire roasted tomatoes, 1 cup of canned pinto beans (rinsed and drained), and 1 cup of canned corn (drained) to the skillet. Stir to distribute the tomatoes, beans, and corn evenly through the sauce.
Season the skillet with 1/2 teaspoon garlic powder, then taste and add a pinch of salt and pepper if needed. Remember canned ingredients can be salty, so taste before adding more seasoning.
Break the 1/2 of a 17.6 oz package of spaghetti in half so the strands are shorter, then stir the spaghetti into the skillet, pressing the pasta down into the sauce as you stir so it starts to soften. Pour in enough water to just cover the pasta—this will vary by pan, but start conservatively and add more as needed. Stir everything together to ensure the pasta is submerged in the liquid and evenly distributed.
Bring the mixture to a gentle simmer over medium heat. Reduce the heat to medium-low, cover the skillet, and let the pasta cook for about 10–12 minutes, stirring every 3–4 minutes to prevent sticking and to check the liquid level. If the mixture becomes too dry before the pasta is al dente, add another splash of water and continue cooking.
When the spaghetti is tender and most of the liquid has been absorbed into a saucy consistency, remove the skillet from the heat. Stir in 1/2 cup of your favorite salsa, using it to deepen the flavor and add a bright, tangy note to the final dish. Adjust seasoning if necessary.
Sprinkle shredded cheddar cheese (or your preferred cheese) evenly over the top of the pasta. Cover the skillet again for 1–2 minutes to allow the cheese to melt, or place the skillet briefly under a broiler just until the cheese bubbles and melts—watch carefully to avoid scorching.
Finish the dish by scattering the avocado chunks and the chopped green onion over the melted cheese. The avocado adds creaminess and the green onion gives a fresh, mild bite.
Scoop the pasta into bowls and serve immediately, with extra salsa on the side if desired. Leftovers can be stored in an airtight container and reheated gently on the stovetop with a splash of water to revive the sauce.

Serving suggestions

Serve this Easy Mexican Spaghetti Recipe with a simple green salad or tortilla chips for crunch. A dollop of sour cream or a sprinkle of cilantro would also be lovely if you enjoy those additions. For a lighter presentation, offer lime wedges for squeezing over each serving—this small touch brightens the entire dish.

Make-ahead and storage

You can prepare the meat-and-sauce base ahead of time, cool it, and refrigerate it for up to 2 days. When ready to finish the meal, reheat the sauce, add the spaghetti and a bit of water, and cook until the pasta is tender. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, loosening the sauce with a splash of water as needed.

Substitutions and swaps

If you prefer a vegetarian twist, replace the ground hamburger with a plant-based ground alternative and use a vegetable-based pourable tomato soup.
Swap the pinto beans for black beans if you like a firmer bean texture.
Use whole grain or gluten-free spaghetti if needed; cooking time may vary.
Change the cheese to Monterey Jack, pepper jack, or a dairy-free alternative based on dietary preference.

Notes on ingredients

Using the pourable Mexican-style tomato soup keeps this recipe simple and helps create a silky, cohesive sauce without needing to fuss over a homemade tomato base. The fire-roasted tomatoes contribute a subtle charred flavor, and the salsa at the end layers in brightness and spice. Pinto beans and corn bulk up the dish with fiber and texture, making every forkful satisfying.

Final thoughts

This Easy Mexican Spaghetti Recipe is proof that flavorful weeknight dinners don’t have to be complicated. With minimal prep, a handful of pantry staples, and a short cooking time, you’ll have a comforting, saucy pasta that’s perfect for feeding a family or keeping on rotation for busy nights. It’s hearty, colorful, and endlessly adaptable—exactly the kind of recipe you’ll want on repeat.

Printable recipe card

Ingredients:

1/2 pound ground hamburger
1/2 of a yellow onion, diced
2 garlic cloves, minced
1/2 of a 17.6 oz package of spaghetti
1/4 cup diced fire roasted tomatoes
1 cup canned pinto beans, rinsed and drained
1 cup canned corn, drained
1/2 teaspoon garlic powder
1 container Campbell’s Soups for Easy Cooking: Mexican Style Tomato
Shredded cheddar cheese
Avocado, cut into chunks
Green onion, chopped
1/2 cup salsa

Directions:

Brown the ground hamburger in a large skillet over medium-high heat until no pink remains, about 6–8 minutes.
Add the diced onion and cook 3–4 minutes until translucent; combine with the meat.
Stir in minced garlic and cook 30–60 seconds until fragrant.
Pour in the Mexican Style Tomato soup and stir to combine.
Add the diced fire roasted tomatoes, pinto beans, and corn; stir to distribute.
Season with garlic powder and adjust salt and pepper to taste.
Break the spaghetti in half and add it to the skillet; pour in enough water to just cover the pasta.
Bring to a simmer, reduce heat to medium-low, cover, and cook 10–12 minutes, stirring occasionally and adding water if necessary.
When the pasta is tender and sauce is saucy, remove from heat and stir in the salsa.
Top with shredded cheese, cover briefly to melt, then finish with avocado chunks and chopped green onion.
Serve immediately with extra salsa if desired.

Enjoy this speedy, flavorful Easy Mexican Spaghetti Recipe—a comforting weeknight winner that’s as simple to make as it is delicious to eat.