Easy Mexican Spaghetti Recipe

When weeknight dinners need to be comforting, fast, and flavor-packed, this Easy Mexican Spaghetti Recipe is the answer. It’s cozy like classic spaghetti but brightened with Mexican-inspired flavors: fire-roasted tomatoes, corn, pinto beans, and a pourable Mexican-style tomato soup that creates a silky sauce in minutes. Topped with melting cheddar, creamy avocado, and snappy green onion, this one-pot wonder comes together with pantry staples and minimal fuss.

Why you’ll love this Easy Mexican Spaghetti Recipe

• Ready in about 30 minutes from start to finish.
• Uses common ingredients most kitchens already have.
• One-pot cooking for easy cleanup and layered flavor.
• Flexible toppings let you customize heat, creaminess, and crunch.

Ingredients

Use the list below exactly as written. If you substitute, keep amounts the same.

• 1/2 pound ground hamburger
• 1/2 of a yellow onion
• 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
• Shredded cheddar cheese (or your favorite kind will work)
• Avocado (cut into chunks)
• Green onion (chopped)
• 1/2 cup of your favorite salsa (we used the Organic Kirkland Brand from Costco)

Prep and timing

• Active time: about 20 minutes
• Total time: about 30 minutes
• Serves: 3–4

Equipment

• Large deep skillet or sauté pan with lid (12-inch works well)
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Can opener and colander for draining

Flavor notes

The Campbell’s Mexican Style Tomato soup adds a rich, savory base that thickens into a saucy coating for the spaghetti. Pinto beans and corn contribute body, texture, and subtle sweetness, while fire-roasted tomatoes bring a smokey pop. Finish each bowl with cheddar for salty creaminess, avocado for butteriness, and green onion for a bright bite.

Step-by-step directions

The following directions are rewritten into clear, step-by-step instructions while following the same overall order as the original source. Quantities are kept exactly as listed in the ingredient list.

1. Prepare produce and pantry items. Peel and finely chop 1/2 of a yellow onion. Mince 2 garlic cloves. Open and drain 1 cup of canned pinto beans and 1 cup of canned corn, then rinse the beans under cool water and drain both well. Measure 1/4 cup of diced fire roasted tomatoes and set aside. Cut the avocado into chunks and chop the green onion for garnish.
2. Heat the pan and brown the meat. Place a large deep skillet or sauté pan over medium-high heat. Add the 1/2 pound ground hamburger to the dry pan (or add a small drizzle of neutral oil if your pan is not nonstick). Break the meat into pieces and cook, stirring occasionally, until it is fully browned and no longer pink, about 5–7 minutes.
3. Sauté the onion and garlic with the meat. Push the browned meat to one side of the skillet or spread it evenly, then add the chopped 1/2 yellow onion to the pan with the meat. Sauté the onions with the meat until translucent and softened, about 3–4 minutes. Add the minced 2 garlic cloves and cook for about 30–60 seconds until fragrant, stirring constantly so the garlic does not burn.
4. Add seasonings and tomatoes. Sprinkle the 1/2 teaspoon garlic powder over the meat and onion mixture, stirring to combine. Add the 1/4 cup diced fire roasted tomatoes and stir them into the mixture so they begin to release their juices.
5. Pour in the soup base and simmer. Pour the entire container of Campbell’s Soups for Easy Cooking: Mexican Style Tomato into the skillet. Stir to combine it with the meat, onions, garlic, and diced tomatoes. Bring the mixture to a gentle simmer over medium heat.
6. Add beans, corn, and salsa. Stir in the 1 cup of canned pinto beans (rinsed and drained), the 1 cup of canned corn (drained), and the 1/2 cup of your favorite salsa. Mix thoroughly so the beans and corn are evenly distributed in the sauce. Allow the sauce to simmer for 2–3 minutes to warm the beans and let the flavors meld.
7. Add spaghetti and cook until tender. Break the 1/2 of a 17.6 oz package of spaghetti in half (so the strands are shorter and easier to stir) and add them to the simmering sauce. Stir to make sure the pasta is covered by the sauce. If the sauce seems too thick, add 1/4 cup of water at a time until the spaghetti can be submerged enough to soften. Cover the skillet with a lid and let the spaghetti cook, stirring every few minutes to prevent sticking, until the pasta is al dente, about 8–10 minutes. Continue to add small splashes of water if needed while cooking so the pasta finishes tender but saucy.
8. Finish the dish. Once the spaghetti is cooked through and the sauce has thickened to coat the strands, remove the skillet from heat. Taste and adjust seasoning if needed (a pinch of salt or pepper if desired). Sprinkle a generous handful of shredded cheddar cheese over the top and let it sit for a minute so the cheese melts into the warm spaghetti.
9. Plate and garnish. Divide the Mexican-style spaghetti among plates or bowls. Top each serving with chunks of avocado and a scattering of chopped green onion. Add any extra salsa at the table for those who like more brightness or heat.
10. Serve immediately. Serve this Easy Mexican Spaghetti Recipe hot, with extra shredded cheese, sliced avocado, and chopped green onion available for guests to customize their bowls.

Troubleshooting and tips

• If the sauce reduces too quickly while the pasta cooks, add a splash of water or low-sodium broth to loosen it—work in 2–3 tablespoon increments so it doesn’t become watery.
• For perfectly tender pasta, stir often and check the spaghetti package for recommended cooking times; this recipe uses half a package, so the effective cooking time may be slightly shorter than cooking the whole bag in a pot of boiling water.
• Leftovers keep well refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave until warmed through.
• Make it a little spicy by stirring in a tablespoon of your favorite hot sauce or a pinch of crushed red pepper while simmering.

Make-ahead and variations

• Meal prep: assemble the cooked meat and sauce components ahead of time and store in the fridge. When ready to eat, reheat, add the pasta, and finish cooking until tender.
• Vegetarian swap: replace the ground hamburger with an equal amount (1/2 pound) of plant-based crumbles and follow the same method.
• Cheese options: Monterey Jack, Pepper Jack, or a Mexican-blend cheese work nicely if you prefer a milder or spicier finish.
• Extra veg: add chopped bell pepper or zucchini with the onion for more color and nutrients.

Serving suggestions

This Easy Mexican Spaghetti Recipe pairs well with a crisp green salad, tortilla chips for scooping, or a simple side of roasted vegetables. A squeeze of lime over the top brightens the flavors, and a bowl of sliced radishes adds a crunchy contrast.

Nutrition snapshot (approximate per serving)

Because ingredient brands and portion sizes vary, these are rough estimates: calories around 450–600 per serving, with a good balance of protein from the ground hamburger and pinto beans, fiber from the beans and corn, and a satisfying mix of carbohydrates and fats from the spaghetti and avocado.

Final thoughts

In under 30 minutes, this Easy Mexican Spaghetti Recipe gives you a warming, family-friendly meal with bold, approachable flavors. It’s a practical weeknight recipe that feels special—cheesy, creamy, and full of smoky tomato goodness. Try it when you want something different from the usual pasta night but still crave comfort and simplicity.

Enjoy!

Easy Mexican Spaghetti Recipe

A quick, family-friendly Mexican-inspired spaghetti with seasoned beef, beans, corn, and melty cheese.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 pound ground hamburger
• 1/2 yellow onion finely diced
• 2 garlic cloves minced
• 1/2 package spaghetti of a 17.6 oz package
• 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 pourable, ready-to-use soup
• shredded cheddar cheese or your favorite shredded cheese, for topping
• avocado cut into chunks, for serving
• green onion chopped, for serving
• 1/2 cup your favorite salsa we used Organic Kirkland Brand from Costco

Equipment

• Large Pot
• Large Skillet
• Colander
• Spatula or wooden spoon
• Measuring cups and spoons
• broiler-safe baking dish or ovenproof bowls

Method

 

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente; drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat and add the ground hamburger; cook, breaking it up with a spoon, until browned.
3. Drain excess grease from the skillet, then add the diced yellow onion, minced garlic, and garlic powder; stir and cook about 5 minutes until the onion is softened.
4. Stir in the diced fire-roasted tomatoes, rinsed pinto beans, drained corn, the Mexican-style tomato soup, and 1/2 cup salsa; bring to a simmer.
5. Add the cooked, drained spaghetti to the skillet (or pour the meat mixture over the pasta) and toss gently until well combined and heated through.
6. Portion the spaghetti into broiler-safe bowls or a baking dish, top with avocado chunks, chopped green onion, and shredded cheese.
7. Place under a hot broiler for about 1 minute, just until the cheese melts, then remove and serve immediately.

Notes

• Use a 17.6 oz spaghetti package and cook half of it as directed.
• Drain canned beans and corn to avoid extra liquid.
• Adjust salsa amount to taste for spice level.
• Watch closely under the broiler to prevent burning.