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.