Easy Mexican Spaghetti Recipe
This is the kind of weeknight dinner I reach for when I want something comforting, bright, and genuinely quick. It borrows bold Mexican flavors and pairs them with familiar spaghetti for a no-fuss supper that everyone actually eats. The sauce is straightforward and the oven finish gives the cheese that perfect melt-and-bubble moment.
I like this recipe because it feels dressed-up but uses pantry staples and one handy ready-to-use soup container to build a saucy, cohesive skillet dinner. You can have it on the table in about 30 minutes, and the steps are forgiving. If you follow the order and keep an eye on the broiler, it comes out reliably well.
Below you’ll find a clear ingredients list, step-by-step instructions straight from the recipe, and practical guidance to adapt, store, and reheat leftovers. I also include the most common mistakes I see people make so you can avoid them and get the best result every time.
Ingredients
- 1/2poundground hamburger — provides the savory meat base; brown until no pink remains and drain excess fat.
- 1/2of a yellow onion — diced; adds sweetness and depth when softened with the meat.
- 2garlic cloves(minced) — fresh garlic gives bright aroma; add with the onion so it softens without burning.
- 1/2of a 17.6 oz package of spaghetti — the starch that carries the flavors; cook al dente to avoid mush after broiling.
- 1/4cupdiced fire roasted tomatoes — adds charred tomato flavor and acidity to lift the sauce.
- 1cupof canned pinto beans(rinsed and drained) — adds body, protein, and a creamy bite; rinse to remove canning liquid.
- 1cupof canned corn(drained) — brings a touch of sweetness and texture contrast.
- 1/2teaspoongarlic powder — reinforces garlic flavor and helps season the sauce evenly.
- 1container of Campbell’s Soups for Easy Cooking: Mexican Style Tomato(it’s a pourable, ready-to-use soup) — the saucy base; use it as directed to cut steps and seasoning guesswork.
- shredded cheddar cheese(or your favorite kind will work) — melty topping; cheddar gives tang and color but use what you prefer.
- avocado(cut into chunks) — added after baking for creaminess and freshness.
- green onion(chopped) — bright garnish; adds a fresh, sharp finish.
- 1/2cupof your favorite salsa(we used the Organic Kirkland Brand from Costco) — boosts flavor, a stir-in that adjusts heat and texture; pick a salsa that matches your heat tolerance.
Shopping List
Most of these items are pantry staples, and the list below keeps shopping short and intentional. If you have ground beef, a jar of salsa, canned beans and corn, and spaghetti, you’re already most of the way there. Add a container of Campbell’s Soups for Easy Cooking: Mexican Style Tomato and some fresh toppings and you’re set.
- Ground hamburger (1/2 pound)
- Yellow onion (half)
- Garlic (2 cloves)
- Spaghetti (half of a 17.6 oz package)
- Diced fire roasted tomatoes (1/4 cup)
- Canned pinto beans (1 cup)
- Canned corn (1 cup)
- Garlic powder (1/2 teaspoon)
- Campbell’s Soups for Easy Cooking: Mexican Style Tomato (1 container)
- Salsa (1/2 cup)
- Shredded cheddar cheese
- Avocado and green onion for topping
The Method for Mexican Spaghetti Recipe
- Cook 1/2 of the 17.6 oz package of spaghetti in a large pot according to package directions. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat and add 1/2 pound ground hamburger. Brown and crumble the meat until no longer pink. Drain off any excess grease.
- Add 1/2 of a yellow onion (diced), 2 garlic cloves (minced), and 1/2 teaspoon garlic powder to the skillet with the browned hamburger. Stir and cook about 5 minutes, until the onion is soft.
- Stir in 1/4 cup diced fire roasted tomatoes, 1 cup canned pinto beans (rinsed and drained), 1 cup canned corn (drained), the 1 container of Campbell’s Soups for Easy Cooking: Mexican Style Tomato, and 1/2 cup of your favorite salsa. Mix well, bring to a simmer, and cook 2–3 minutes to heat through.
- Add the drained spaghetti to the skillet (or return both to the pasta pot if your skillet is too small) and stir until the noodles are evenly coated with the hamburger mixture and heated through.
- Divide the spaghetti into oven-safe bowls or onto oven-safe plates. Top each serving with avocado chunks and chopped green onion, then sprinkle with shredded cheddar cheese (or your preferred cheese).
- Place the assembled bowls/plates under the broiler for about 1 minute, watching closely, until the cheese is melted. Serve immediately.
Why It Works Every Time
The structure here is simple and reliable: a cooked starch, a browned protein, and a saucy binder. Browning the ground hamburger builds savory flavor through Maillard reaction. The Campbell’s Mexican Style Tomato soup acts as a consistent, seasoned liquid that binds the meat and vegetables to the pasta without a long simmer. Beans and corn add texture and offset the meat without extra steps.
Finishing under the broiler does two things: it melts the cheese quickly and crisps any exposed edges, creating contrast between soft noodles and browned topping. The fresh avocado and green onion added after broiling keep the dish from feeling heavy, adding creaminess and a bright finish.
If You’re Out Of…
If you’re missing a specific ingredient, there are simple swaps that won’t break the dish.
- Out of ground hamburger — use ground turkey or a plant-based ground alternative; cook the same way but adjust seasoning to taste.
- Out of Campbell’s Mexican Style Tomato soup — use a cup of crushed tomatoes plus 1/2 cup broth and a touch of taco seasoning; it will need a bit more seasoning to match the original flavor.
- Out of pinto beans — black beans or kidney beans work fine; rinse and drain them the same way.
- Out of fire roasted tomatoes — use regular diced tomatoes and add a pinch of smoked paprika for that charred note.
- Out of cheddar — use Monterey Jack, a Mexican-blend cheese, or any good melting cheese you have.
Setup & Equipment
Equipment is basic: a large pot for pasta, a large skillet for the sauce and meat, a colander to drain the spaghetti, and oven-safe bowls or plates for broiling. If your skillet can hold the cooked pasta comfortably, you can finish the dish entirely in it. Otherwise, combine the components in the pasta pot then transfer to oven-safe dishes.
Prep tip: dice the onion, mince the garlic, and measure the salsa and soup into a bowl before you start cooking. That mise en place keeps the cook time tight and the process calm.
Mistakes That Ruin Mexican Spaghetti Recipe
These are the most common slip-ups and how to avoid them:
- Overcooking the pasta — if the spaghetti is mushy before you assemble, it will fall apart after broiling. Cook to al dente and drain well.
- Skipping the grease drain — leaving excess fat in the skillet makes the final dish greasy. Drain the browned meat well before adding onions and other ingredients.
- Broiling too long — cheese can go from perfectly melted to scorched in seconds. Use the 1-minute guideline and watch closely.
- Adding avocado before broiling — avocado turns brown and soft under the broiler; add it fresh after melting the cheese.
- Using an undersized skillet — if the meat and pasta are crowded, ingredients won’t meld and the pasta can clump. Combine in a larger pot if needed.
Customize for Your Needs
This recipe is a great template for adjustments. Here are a few tasteful, practical variations:
- Make it spicier — swap in a spicy salsa or add a pinch of cayenne or chopped jalapeño when you add the tomatoes and beans.
- Vegetarian — replace ground hamburger with a plant-based crumble or double the beans and add sautéed mushrooms for umami.
- Extra green — fold in a handful of baby spinach or chopped cilantro right after you remove the skillet from heat so it wilts but stays bright.
- Cheese options — try a blend of cheddar and Monterey Jack or a sprinkle of Cotija after broiling for a salty finish.
- Kid-friendly — use a milder salsa and skip smoky elements; let kids add toppings themselves at the table.
Pro Perspective
As a long-time home cook, I rely on two small habits to keep this dish consistent: season at each stage and control moisture. Season the meat lightly while browning, then taste the sauce after the soup and salsa join the pan and adjust if needed. If the sauce feels too thin, simmer it a minute longer before adding pasta; if it’s too thick, a splash of water or broth will loosen it.
Also, use the broiler deliberately: short bursts of intense heat create desirable textures. Keep an oven mitt ready and the oven rack a safe distance from the broiler so cheese melts without burning.
How to Store & Reheat
Cool leftovers to room temperature within two hours and store in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in a shallow, freezer-safe container for up to 2 months.
To reheat from the fridge: place portions in an oven-safe dish, cover loosely with foil, and warm at 325°F (160°C) until heated through, then broil 30–60 seconds to refresh the cheese if desired. From frozen: thaw overnight in the fridge, then reheat as above. You can also reheat single servings in a microwave until hot, then briefly broil the top in an oven-safe bowl to melt and brown cheese.
Quick Q&A
Q: Can I make this ahead for a party?
A: Yes. Assemble through step 5, cool, cover, and refrigerate. When ready to serve, top with avocado and cheese and broil briefly. Add avocado just before serving.
Q: Is the Campbell’s soup necessary?
A: It simplifies seasoning and creates a consistent saucy texture. You can substitute crushed tomatoes plus broth and seasoning, but flavor and seasoning may need adjustment.
Q: Can I use other pasta shapes?
A: Absolutely. Shorter pastas like penne or rotini hold this kind of sauce well. Adjust cooking times per package directions.
Serve & Enjoy
Serve the broiled bowls hot, straight from the oven. Offer lime wedges, extra salsa, or hot sauce on the side for people who want a flavor boost. A simple green salad or tortilla chips make for easy accompaniments. Leftovers reheat well and often taste even better the next day, as the flavors meld.
This recipe is modest, flexible, and satisfying. It’s perfect for nights when you want something homey without a long ingredient list or a lot of fuss. Make it exactly as written the first time, and then tweak toppings and heat to make it yours.
Easy Mexican Spaghetti Recipe
Ingredients
Ingredients
- 1/2 poundground hamburger
- 1/2 of a yellow onion
- 2 garlic cloves minced
- 1/2 of a 17.6 oz package of spaghetti
- 1/4 cupdiced fire roasted tomatoes
- 1 cupof canned pinto beans rinsed and drained
- 1 cupof canned corn drained
- 1/2 teaspoongarlic powder
- 1 container of Campbell's Soups for Easy Cooking: Mexican Style Tomato it's a pourable, ready-to-use soup
- shredded cheddar cheese or your favorite kind will work
- avocado cut into chunks
- green onion chopped
- 1/2 cupof your favorite salsa we used the Organic Kirkland Brand from Costco
Instructions
Instructions
- Cook 1/2 of the 17.6 oz package of spaghetti in a large pot according to package directions. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat and add 1/2 pound ground hamburger. Brown and crumble the meat until no longer pink. Drain off any excess grease.
- Add 1/2 of a yellow onion (diced), 2 garlic cloves (minced), and 1/2 teaspoon garlic powder to the skillet with the browned hamburger. Stir and cook about 5 minutes, until the onion is soft.
- Stir in 1/4 cup diced fire roasted tomatoes, 1 cup canned pinto beans (rinsed and drained), 1 cup canned corn (drained), the 1 container of Campbell's Soups for Easy Cooking: Mexican Style Tomato, and 1/2 cup of your favorite salsa. Mix well, bring to a simmer, and cook 2–3 minutes to heat through.
- Add the drained spaghetti to the skillet (or return both to the pasta pot if your skillet is too small) and stir until the noodles are evenly coated with the hamburger mixture and heated through.
- Divide the spaghetti into oven-safe bowls or onto oven-safe plates. Top each serving with avocado chunks and chopped green onion, then sprinkle with shredded cheddar cheese (or your preferred cheese).
- Place the assembled bowls/plates under the broiler for about 1 minute, watching closely, until the cheese is melted. Serve immediately.
Equipment
- Large Pot
- Large Skillet
- oven-safe bowls or plates
- Broiler
