Easy Mexican Spaghetti Recipe

A quick, comforting Mexican-inspired spaghetti that combines seasoned beef, beans, corn, and a tomato soup base for an easy weeknight meal.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

1/2 pound ground hamburger (ground beef)
1/2 yellow onion finely diced
2 cloves garlic minced
1/2 package spaghetti ½ of a 17.6 oz package
1/4 cup fire roasted tomatoes diced
1 cup pinto beans canned, rinsed and drained
1 cup corn canned, drained
1/2 teaspoon garlic powder
1 container Campbell's Soups for Easy Cooking: Mexican Style Tomato pourable, ready-to-use soup
shredded cheddar cheese or other favorite shredded cheese, for topping
avocado cut into chunks, for topping
green onion chopped, for topping
1/2 cup salsa your favorite salsa (used Organic Kirkland brand)

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions; drain and set aside.
In a large skillet over medium heat, brown the ground hamburger, breaking it up with a spoon as it cooks.
When the beef is mostly browned, drain excess grease. Add the diced onion, minced garlic, and garlic powder to the skillet; stir and cook about 4–5 minutes until the onion is softened.
Add the diced fire roasted tomatoes, rinsed pinto beans, drained corn, the Campbell's Mexican Style Tomato soup, and 1/2 cup salsa to the beef mixture; stir to combine and bring to a simmer.
Toss the simmering beef mixture with the drained spaghetti until well combined and heated through.
Portion the spaghetti into ovenproof bowls or a broiler-safe baking dish, top with avocado chunks, chopped green onion, and a generous sprinkling of shredded cheddar.
Place under a hot broiler about 1 minute, watching closely, just until the cheese melts; remove and serve immediately.